I made these raw chocolate peanut butter cups (mini cakes/slice/cupcakes, call them what you will) for one of my very best friends birthdays on Friday. I ended up being in a huge rush and took some pretty average pictures. I was running late and it was getting dark so I thought I would just re-make them the next day and get some better snaps with the new batch. Then I got really really sick. Being so sick I didn’t think cooking was a good idea, so I never made the picture-perfect batch, but they tasted too good not to share with you as soon as possible!
These are not your traditional peanut butter cups, which are all chocolate with peanut butter in the middle. They are more of a choc peanut butter slice but I made them into two mini cakes and 12 small cupcakes because cakes are so much more festive than slice! When I made the peanut butter banana filling and had my first taste I honestly thought it was the best thing I had ever made in my life. So so delicious.
The recipe follows the same basic format as my Raw Choc Mint Slice and Raw Caramel Slice. Delicious raw base, creamy guilt-free filling, topped with raw chocolate made from cacao, coconut oil and maple syrup. But this is the first time I have doubled the filling recipe so I can keep some in the freezer for those days when you need a frozen treat.
I have been meaning to make Banana Ice Cream or ‘nicecream’ for a while now, its just frozen bananas blended up with whatever ingredients you fancy added in such as chocolate, raspberries or… you guessed it, peanut butter, but I hadn’t gotten around to it until I did it for this recipe. I can see why its so popular. Everyone kept asking me how I got the filling so smooth and creamy. Well it just goes like that. Bananas are magical, what can I say.
By the time I had the cupcakes out of the tin and ready to go it was pretty dark, but I will show you one photo just so you can see how cute they are. I made these in medium size cupcake tins, much smaller than your usual cupcake tin but bigger than the mini cupcake tins. I think they would be perfect as mini cupcakes. Raw treats are pretty rich and decadent so smaller serving sizes work well. All the girls cut these in half (though most of them went back for their other half pretty soon after eating the first one).
The base and filling for this recipe are adapted from one of the most amazing instagram accounts I have come across (and I have come across a lot!). Taline Gabriel doesn’t have a blog but she has a huge presence on Instagram with well over 50 000 followers, and she deserves every single one of them! If you are into raw treats I suggest you check her out.
Raw Chocolate Peanut Butter Cups
Prep Time: 30 -40 mins
Freeze Time: approx 1 hr (less if using frozen bananas)
Makes: 12 medium sized cupcakes and 2 small cakes (~10cm diameter)
- 1 cup almonds
- 1 cup desiccated coconut
- 1/4 cup cacao (or cocoa powder)
- 3/4 cup dates
Put all ingredients in your food processor and blend until you have a consistency that will stick together when you press it between your fingers (see the second picture).
Press the mixture into whatever moulds you have chosen to use, be it a cake tin, cupcake tin or square slice tin (or whatever else you happen to have) and put in the freezer while you make the filling.
Banana Peanut Butter Filling:
- 3 large bananas (frozen)
- 1.5 cups natural peanut butter (traditional peanut butter will probably work but I haven’t tried it)
- 2 tbs coconut oil
- 1tsp vanilla extract
I used bananas that I had previously frozen so I put these in the food processor first for a couple of minutes, then added the other ingredients. If you are using fresh bananas you can add everything at once.
Spoon this mixture on top of the base layer and place back in the freezer.
- 1/2 cup coconut oil
- 1/2 cup cacao
- 1/8 cup maple syrup
Put the coconut oil in a small saucepan over the lowest heat to melt. Add the cacao and maple syrup and stir. Have a taste and check it is sweet enough for you (remember that you are pairing it with a sweet filling and base layer. I used these ratios and had zero complaints when serving it to a room full girls who don’t usually eat raw desserts).
Pour this mixture over to peanut butter layer and place back in the freezer to set before attempting to remove them for cupcake tins. Springform pans are much more forgiving if you are in a rush.