Ooey gooey peanut butter cups that taste just as good, if not better, than the store bought kind+health benefits of all the raw food goodness? YES. YES PLEASE. The peanut butter flavor with the delightful nutty flavor of the hemp seeds is a win win in my book. Oh, and guess what? There’s a thin layer of maple syrup that oozes out when you bite into the cup. Just try out this recipe for yourself and fall in love over and over and over again..!
- 15 or so Mini Cupcake Holders
- Small Cookie Sheet to Spread the Cups Out to Put in the Freezer
Ingredients for One Layer (Duplicate Recipe for Top Layer As Well):
- 2 Tablespoons of Maple Syrup
- 2 Tablespoons of Raw Cacao Powder
- 2 Tablespoons of Melted Coconut Oil
- 1/2 Teaspoon Vanilla Bean/Vanilla Extract
Ingredients for the Center:
- 5 Tablespoons of Maple Syrup
- 6-7 Tablespoons of Peanut Butter/Raw Nut Butter
Mix thoroughly. I found that mixing it in my nutribullet blender worked better than mixing it by hand. You want to make sure that the maple syrup is evenly distributed in the mixture or else you will end up with bitter chocolate. Spread the mixture into mini cupcake holders. Make sure that this layer is thin. Freeze for 20-30 minutes or until solidified.
Take chocolate out of the freezer. Put a tiny dollop of maple syrup in the center of each cup.
Put a dollop of peanut butter on top of the maple syrup. You can use roasted peanut butter (like I did) or you can make your own raw nut butter!
Top off with the other layer of chocolate mixture. Sprinkle with hemp seeds (I did half with hemp seeds, half without). Place back in the freezer for another 20-30 minutes or until solidified. Keep in the freezer/refrigerator for storage. The coconut oil is what keeps them solid and if they are within an area that is warm, they will melt! I hope you enjoy this delicious, healthy dessert!