Now, everyone on the face of the earth is familiar with the amazingness of Reese’s Milk Chocolate Peanut Butter Cups, right? Well, apparently I’ve been living under a rock for the past 21 years. I only became aware of their existence once recipes of their healthy take-offs went viral and infested my social networking (and Google) feeds. In the online health-nut community (I refuse to call us ‘Clean Eaters’ – that term makes even me cringe, and I am one), healthy versions of Reese’s ingenious creation have become all the rage. Simple, quick, fuss-free, no-bake and healthy, they make a perfect little sweet treat. And while I’ve since made them numerous times, I’ve found little reason to post my own recipe because let’s face it, they’re everywhere. It would be like posting a recipe pretending that I invented the raw-universally celebrated Raw Chocolate Mousse (avocado, cacao & sweetener). Not much new or exciting there. So, last night I decided to put a little spin on the famous chocolate-peanut butter marriage. But how could I make it my own?
Everyone loves chocolate. Everyone loves peanut butter (my cat and boyfriend are the only exceptions I know)…
…and everyone loves cookies. Even my cat.
With that little Lightbulb Moment, my Raw Chocolate Cookie & Peanut Butter Fudge Cups were born. Not only are they deliciously more-ish and sure to quell any sweet cravings, they’re also loaded with super nourishing properties like antioxidants, natural anti-depressants (tryptophan), anti-inflammatory powers, metabolism and energy boosters, essential fats, proteins, fibre, vitamin E, potassium, calcium, phosphorous, folate, iron, zinc and magnesium, just to name a few!
Now, I have used a little maple syrup for the sole purposes of nutritional benefit (not to mention unbeatable taste). To avoid getting into any trouble here, I must highlight the fact that maple syrup is not actually considered a raw food. Sorry. Making pure maple syrup involves boiling down the sap from maple trees, a process which is extremely lengthy, delicate and involved (hence the high cost of pure maple syrup compared to maple flavoured syrup — not so good for you!) The health benefits of pure maple syrup, however, surpass that of any raw sweetener by a mile, and its relative fructose content is much lower. So, if your diet is absolutely raw, just substitute the maple for a raw sweetener. If you don’t follow a raw lifestyle, then I’d encourage you to opt for pure certified organic maple syrup over ANY ‘raw’ sweetener like agave, for example, which has a whopping fructose content ranging anywhere from 70-90%! Agave might possess other health benefits, but its incredibly high fructose percentage is enough for me to stay clear of it, whether I have fructose malabsorption or not.
These little babies are great served with a mid morning cuppa, as a post workout snack (new research shows that almonds are one of the top natural post-workout fuels), or as a lovely little low carb and guilt-free dessert. Or any time of day that you’re having a chocolate/cookie/peanut butter craving, really…
Raw Chocolate Cookie
- 2 cups almond meal
- 4-6 tbs raw cacao powder (according to taste)
- 8 tbs coconut oil, melted
- 4 tbs pure organic maple syrup
- 6 drops liquid stevia, or to taste
Peanut Butter Fudge Filling
- 1/2 cup natural peanut butter
- 3 tsp coconut oil, melted
- 1 tsp pure organic maple syrup
- 2 drops liquid stevia, or to taste
- Pinch Himalayan pink sea salt, to taste
- 6 tbs raw cacao butter, melted
- 2-4 tbs raw cacao powder, or to taste
- 2-3 drops liquid stevia, or to taste
- Completely combine all Chocolate Cookie ingredients in a bowl. Firmly press half the mixture into 10 silicone cup cake moulds. Freeze for 10 mins.
- In the meantime, combine all Peanut Butter Fudge Filling ingredients. Remove cups from freezer and smooth peanut butter mixture on top of the first cookie layer. Freeze for 20-30 mins.
- Press the remaining chocolate cookie mixture into the cups, on top of the peanut butter filling. Freeze for 10 mins.
- Combine Chocolate Topping ingredients, remove cups from freezer and cover evenly with the chocolate. Set in the freezer for 30 minutes. Sprinkle with crushed peanuts before serving if you wish. Only remove from the freezer 10 mins before serving. They will melt and lose shape rapidly, otherwise.