Vegan Peanut Butter Cups

In life, there are going to be "rules" that you should follow, but I live by the 80/20 "rule." Even though I try to be Paleo for the most part, I would imagine myself more Primal because I don't always adhere to those strict rules. I know peanuts are off limits for Paleo individuals due to Phytic Acid and Lectins. Paleo Plan has a great 2 part article on these if you want to read more. I myself like Peanut Butter and once in a while enjoy it in moderation. I came up with this recipe after my brother-in-law made a scrumptious raw vegan cake for my sister. I wanted to come up with something as raw as possible, with the exception of the chocolate candy layer of this recipe.

Try it our and experiment with other nuts to see how it works for you. The great thing about this is that you can make mini tarts and they can be shared between two people. They are rich in flavor, and satisfy any sweet tooth craving you have.

   

Add this recipe to ZipList!

Vegan Peanut Butter Cups (Almost Raw)

Crust Layer:

1 cup hazelnut meal or almond meal

6 Mejool dates, pitted

1/4 tsp sea salt

2 Tbsp Coconut Butter, melted

1 Tbsp Coconut Oil, melted

In your food processor blend the nuts along with salt and add dates in one at at a time. Once it starts to clump up, add the coconut butter. You want the batter to hold together when you pinch it. Grease your pan with coconut oil. I used mini tart pans. You can use any size of your choice. Press the crust mixture in the bottom of your pan. Make sure the crust is set inside firmly.

Peanut Butter Layer:

1/4 cup Pumpkin Puree

1/2 Cup Peanut Butter, raw, natural, unsalted

3-4 Packets Stevia

2 Tbsp Coconut Butter

1 tsp vanilla extract

In a food processor, combine the above ingredients until mixed through. Taste sweetness and adjust accordingly. Add more stevia for a sweeter taste. Spread an even layer of the pumpkin mixture over the crust.

Chocolate Topping:

3 oz Unsweetened Chocolate

1 cup almond milk or coconut milk

3-4 packets stevia

Set up a double broiler and add milk to pan. Melt chocolate in the milk. Mix continuously to avoid clumping or sticking to pan. Add stevia to mixture and taste for sweetness. Pour chocolate over the pumpkin layer and smooth down to an even layer.

Refrigerate for a minimum of 3 hours prior to serving. Store for up 3-4 days in fridge.