Raw Chocolate Nutbutter Cups

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Chocolate is usually lumped on the list of junk foods that we should avoid at all costs, but it doesn’t have to be this way!  If you make it yourself you can be sure that no chemical sweeteners or unnecessary ingredients are added, and using cacao powder rather than more processed and refined cocoa powder boosts the nutritional benefits significantly.

Cacao in its most pure form is actually a super-super-food, containing a huge dose of flavonoids which are antioxidants, responsible for reducing damage to cells and improving blood flow. Cacao also contains theobromine, a stimulant that can relax tense muscles, improve mental function, and has even been linked to reduced symptoms of depression in some sufferers.

Makes 8 mini cups

Preparation time: 10 minutes, plus 30 minutes to set in the freezer

65g cacao powder

120ml coconut oil (melted)

3 tbsp maple syrup

3 drops vanilla extract

1 tsp Organic Burst maca powder (optional)

4 tbsp peanut butter (or any other nut butter you like)

Chopped nuts for the topping – I like peanuts if making with peanut butter, but you could match the chopped nuts to the flavour of nut butter you used.

  1. Melt your coconut oil if it is solid by placing the jar in a bowl of warm water for a few minutes, or by removing the lid and microwaving for 30-60 seconds.
  1. In a bowl, whisk together the coconut oil, cacao powder, maple syrup, vanilla extract and optional superfood powder until the mixture is smooth.
  1. Spoon a small amount of the chocolate into mini paper cake cases and leave in the freezer for 5 minutes to set.
  1. Remove from the fridge and spoon a small blob of nut butter into the centre of each chocolate, then add more of the liquid chocolate mix over the top so that the nut butter is sealed in. Place back in the freezer for at least half an hour before eating. If you are adding chopped nuts as a topping, do this after their first couple of minutes in the freezer when the chocolate has set enough to keep the nuts from sinking in but not set so much that they won’t stick to the cup. You can then store these in the fridge or leave them in the freezer, though I’m sure they won’t last long!

2 thoughts on “Raw Chocolate Nutbutter Cups

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