“I don’t like chocolate” – said no one, ever. It’s pretty apparent I am a die-hard chocoholic. And here goes a confession… I once used to eat some peanut butter chocolate cups that have an uncanny resemblance to the above image… Yep, I’d gladly eat a pack of three more often than not (I wince as I type this). And then I’d moan & groan as to why my jeans wouldn’t zip up. True story friends. Today I can share that I don’t let a single day go by without indulging in a chunk of pure dark chocolate, (dairy-free + sugar free) goodness. Most recently, I’ve taken yet another little leap and have started making my own (3-ingredient) paleo-style dark chocolate using only the purest raw cacao. Dangerous, I know. I had friends taste-test this chocolate & peanut butter cup recipe & the feedback was very encouraging. (Some even resorted to the use of strong expletives when describing how good this was). I was overjoyed.
The recipe is so simple, it’s embarrassing. You can make these into cups by simply using mini-sized cupcake holds. I love the silicone ones as they make it easier to remove them by just literally pushing them up from the bottom of the mold. If you want to make bars or squares with this recipe, simply use a pyrex or baking sheet. There’s no baking involved, however. Just a food processor, a pot & your fridge. My type of deal. I love to make these at night & then leave them in the freezer overnight to allow them to set in.
They’re rich, they’re gooey, they’re creamy- & they have that sweet & salty appeal I often crave. They’re not only the perfect dessert, they’re a great pick-me up or power snack. All the goodness lies in the crust or base made of your choice of roasted or raw almonds, dates, all-natural peanut butter, & dry oats. I use old-fashioned rolled oats that are gluten free. Dates are the healthiest natural sweetener available in nature & they’re packed with fiber & spike up your energy levels, too. The peanut butter & almonds pack in the protein & healthy fats that our body needs on a daily basis. I promise you that once you make this dessert, you’ll be making this every week & it’s such a healthy treat to keep those sugary cravings in check! 😉 They quite literally are my afternoon pick-me-up.
Chocolate and Peanut Butter Cups
Peanut Butter Base
- 3/4 cups of roasted or raw almonds
- 3/4 cups of medjool dates (pitted)
- 1/3 cup of dry oats ( I use GF old-fashioned rolled oats)
- 1/2 cup of all-natural peanut butter (or almond butter)
- Throw them all in a food processor & pulse until a uniform mixture is visible.
- Press the mixture down with clean hands into your mini-size cupcake molds filling them only half way through. (The other half is for the chocolate top)
I like to leave some chunks of almonds still flying around. I’ve made these a few times while taste-testing & I feel that some crunchy texture as you bite in only adds to the awesomeness of this treat.
For the Dark Chocolate
Shortcut method for chocolate mixture: melt 1 + 1/3 cups of dairy-free chocolate chips in a double boiler or place a sauce pan over a pan that’s half filled with water to avoid burning the chocolate.
To make your own chocolate:
- 1/2 cup of coconut oil (to avoid a coconut flavor, use a deodorized variety)
- 1/2 cup of raw cacao powder
- 5 tbsp of pure maple syrup
- 1 tablespoon of pure vanilla extract (optional)
- Melt these in a heatproof bowl over a saucepan half-filled with water, in low to medium heat.
- Let the chocolate mixture cool down & then pour over the crunchy peanut base until you fill each mold.
- Cover with aluminum foil & place in the freezer overnight OR for at least 2 hours.
- Thaw 20 mins before serving.