Raw Nut Butter Cups
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Raw
  • 1 cup organic virgin coconut oil
  • ½ cup raw cacao powder
  • ½ cup raw honey
  • ⅔ cup nut butter (Trader Joe’s Valencia peanut, or almond butter)
  • ⅓ cup pitted dates (approximately 6)
  • ⅛ tsp sea salt
  • 2 mini-muffin tins
  • 24 mini paper liners
  1. Blend or stir cacao, coconut oil, and honey together until smooth. The honey may continue to settle. Stir occasionally.
  2. Place ½ Tbsp cacao mixture into paper lined mini-muffin tins.
  3. Place muffin tins in freezer.
  4. In a food processor, combine nut butter, dates, and salt. Blend until smooth.
  5. If the nut butter is too thick add water, 1 Tbsp at a time, until the nut butter is able to blend smooth but not watery. It’s okay if you see fragments of dates.
  6. Grab muffin tins from freezer and add a ½ Tbsp of nut butter to each cup.
  7. Top each nut butter cup with ½ Tbsp of cacao mixture.
  8. Place both tins in freezer and freeze for at least 1 hour. Keep frozen until eaten. Caution: They’re rich and addictive. One cup goes a long way!
  9. Note: Any left over cacao mixture can be used to make chocolate coins by adding ½ Tbsp of cacao mixture to more paper lined mini-muffin tins. With a few drops of mint extract, you can have mint chocolate coins! Just place in freezer and remove as needed.
Recipe by Summer's Kitchen at http://summerskitchen.com/raw-nut-butter-cups/