As far as I’m concerned, peanut butter and chocolate are a match made in heaven. And anybody that says otherwise…well, YOU CRAZY. Yeah I know peanut butter isn’t the choicest of nut butters (it’s not even a nut, for starters) but it’s a flavour that just hits the spot, so I treat myself from time to time with a little PB loving. And so I’m sharing my recipe for a healthi-fied version of my childhood favourite – peanut butter cups.
I’ve taken out the weird hydrogenated oils, refined sugars, adulterated cocoa powder and other funky ingredients and used pure, natural ingredients in their stead. Think coconut oil, raw cacao powder, cacao butter, natural unsweetened peanut butter, maple syrup and a dash of the superfood maca powder for a hint of caramel flavour (and a host of nutritional benefits like a boatload of essential vitamins and minerals plus hormone balancing and mood boosting properties).
I’ve also remade the recipe as a slice – so much easier than fussing with individual cups! I make a pan of these, slice into petite squares (well let’s be honest, SLABS) once set, and then pack them into a container with parchment paper in between layers and store in the fridge or freezer. Too easy. Of course, if you want to make some cute little peanut butter cups, the recipe works for that too – just pour the layers into mini muffin liners or silicone chocolate moulds.
I hope you love these special treats as much as I do! P.S. If you want to sub out the peanut butter for another nut butter – go for it! Almond butter (preferrably raw and activated) is a super tasty alternative.
PEANUT BUTTER CHOCOLATE SLICE
Peanut Butter Layer:
- 1 cup natural smooth peanut butter (at room temp)
- 4 tablespoons maple syrup
- 3 tablespoons coconut oil (at room temp in liquid form)
- 1 teaspoon maca powder (optional)
- 1/2 teaspoon salt
- 140 grams cacao butter, roughly chopped
- 3 tablespoons coconut oil
- 2 teaspoons vanilla powder
- 6 tablespoons maple syrup
- 1/8 teaspoon salt
- 2/3 cup cacao powder
To make the peanut butter layer, place all ingredients in a food processor and process until well combined and moist, about 1 minute. Set aside.
Place the cacao butter, coconut oil and vanilla in a double boiler and gently melt the ingredients. (Be careful not to let any water splash or bubble into the bowl as this will cause the chocolate to separate.) Once the ingredients are melted, remove the bowl from heat and mix in the maple syrup and salt. Finally, whisk in the cacao powder.
Line a baking dish with a piece of parchment paper. Pour about half of the chocolate mixture into the baking dish. Place in the freezer on a flat surface for 10 minutes or until set.
Carefully remove from freezer and very gently spread the peanut butter layer on top of the chocolate with the back of a spoon or with fingers (greased with a little coconut oil). Place in freezer until firmed up, about 5-10 minutes.
Pour the remaining chocolate mix over the top of everything. If you like, sprinkle a little salt across the top. Carefully place on a flat surface in the freezer and chill until completely set. Best to allow at least an hour. When set, remove from freezer, let the bars come to room temperature before cutting (so the chocolate doesn’t crack).
Lift parchment out of the tray and place on a cutting board. With a large, sharp knife, cut into squares. Store in the freezer in an airtight container layered with parchment