When I was a kid, my favorite chocolate candy was Reese’s Peanut Butter Cups. I loved the creamy nutty flavor combined with smooth chocolate. Here is my healthy version. It’s raw, dairy-free, gluten-free, and refined sugar-free.
Raw Nut Butter Cups
Author: SummersKitchen.com
Recipe type: Dessert
Prep time:
Total time:
Serves: 12
Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Raw
Ingredients
- 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
Instructions
- Blend or stir cacao, coconut oil, and honey together until smooth. The honey may continue to settle. Stir occasionally.
- Place ½ Tbsp cacao mixture into paper lined mini-muffin tins.
- Place muffin tins in freezer.
- In a food processor, combine nut butter, dates, and salt. Blend until smooth.
- 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.
- Grab muffin tins from freezer and add a ½ Tbsp of nut butter to each cup.
- Top each nut butter cup with ½ Tbsp of cacao mixture.
- 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!
- 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.
I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible.
All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. 
