Raw peanut butter cup recipes
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http://gliving.com/dark-chocolate-peanut-butter-tarts/
GreenChef Jana | Dark Chocolate Peanut Butter Tarts Recipe
Published on January 25, 2010
Section All / Recipes
, GreenChefs Food Talk Blog, Recipes / Desserts, Recipes / RawComment 1
I’ve been told by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I have not had a Reeses Peanut Butter Cup in oh, maybe 15 years. So, I wouldn’t know. I say that it better be better though, considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. I like to use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. It comes in 5.3oz bars and is one of the best commercial chocolates. I also use the Green & Blacks Cocoa Powder when needed. The type of peanut butter to get for this would be the natural kind. Ugh, you know, the ones with peanuts in it, but just organic peanuts and salt. It’s amazing how much extra unneeded junk is in most commercial peanut butters, from hydrogenated oils to funky stabilizers and preservatives. You really don’t want that stuff in your body. Do you?
Also, the crust of these tarts are super rich and healthy as well. No refined carb loading here. You make these out of just almonds and cocoa powder, and they are far easier and faster to make then the white kind.
Dark Chocolate Peanut Butter Tarts
Makes about 4-5 5-inch tarts
| For the Crust:
1 Cup Almonds 1/2 Cup Cocoa Powder (Cacao Powder) 1/4 Cup Virgin Coconut Oil 1/4 Cup Raw Sucanat Sugar 2 TB Maple Syrup 2 TB Cacao Nibs 2 Tsp. Vanilla Extract 1/8 Tsp. Sea Salt |
Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.
Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.
Step 3 Line your tart pans with saran wrap and then on top of it, gently press the crust mixture into the bottom and sides.
Step 4 Place them in the freezer while you prepare the fillings.
| For the Chocolate Filling Layer:
1 Cup Young Coconut Meat 1/4 Cup Virgin Coconut Oil 2/3 Cup Maple Syrup 1/2 Cup Agave Nectar 8 oz Dark Bittersweet Chocolate (Green and Blacks) 1/4 Tsp. Sea Salt 2 TB Vanilla Extract |
Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double broiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.
Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white).
Step 2 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.
Note: One of the best coconut oils is Virgin De Coco Creme. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.
| For the Peanut Butter Layer:
1 Cup Natural Smooth Peanut Butter 1 TB Virgin Coconut Oil 1/4 Cup Agave Nectar 1/4 Tsp. Sea Salt |
Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.
Putting it all together:
Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.
Step 2 Pour the chocolate mixture on top.
Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.
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http://healingwithjuices.com/2010/02/recipe-inside-out-coconut-peanut-butter-cups/
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http://www.recipezaar.com/recipe/raw-vegan-peanut-butter-cups-420685
Raw Vegan Peanut Butter Cups
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By: happybella
Apr 17, 2010I made these for Easter and my family loved them! They taste just like Reese’s! 
I am not exactly sure about the measurements because I ad-libbed the recipe as I went along. Also, it might yield more than the amount I got because I did lots of taste-testing!
SERVES 12 , 12 candies (change servings and units)
Ingredients
Chocolate
- 4 pitted dates
- 1/3 cup coconut oil, melted in the dehydrator (or oven at low temp)
- 3/4 cup cacao or cocoa powder
- 1/2 cup Agave
Filling
- 3 tablespoons raw peanut butter
- 1-2 teaspoon vanilla
- 2 tablespoons Agave
Directions
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1
Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
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2
Transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (This is a bit tricky and will require some patience. I have not yet discovered the trick to completely processing the dates. Sometimes it helps to chop the them in the small pieces. If you have a high powder blender this should not be an issue.).
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3
In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
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4
Place 12 foil mini muffin cups on a large plate. Fill each cup about halfway full with the chocolate mixture. Gently spread about 1 teaspoon peanut butter in each cup. If you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain!
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5
Top the cups with the remaining chocolate, covering the peanut butter completely.
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6
Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.
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GET RAW Peanut Butter Cookies
By: Stevia Extract In The Raw®“A natural alternative to a traditional treat that’s a delicious anytime snack for kids of all ages!”Prep Time:
2 Hrs 20 MinCook Time:
30 MinReady In:
2 Hrs 50 MinIngredients
- 1/2 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/2 teaspoon double-acting baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup all-natural creamy or chunky peanut butter
- 1/3 cup Stevia Extract In The Raw® Cup For Cup
- 1/2 cup Sugar In The Raw®
- 1 egg, beaten
- 1/2 teaspoon pure vanilla extract
on youtube-: 