Raw Cocoa Nut Butter Cups

I'm gradually "unbaking" my way through Rawsome Vegan Baking by Emily von Euw. For those unfamiliar with this inspired cookbook, a wide array of unique raw creations featuring cookies, bars, cakes and cupcakes is offered up complete with droolworthy photos. It should be sinful really, but in fact the recipes, sweetened naturally and often containing nuts, dried fruits, cocoa or carob and coconut oil to bind, are actually good for you. I've tried quite a few recipes so far from this book and truly this is one of the most interesting cookbooks published so far this year.

You see, I am a savory girl, although I like sweets too but in moderation, without processed sugar. Overly sugary treats always throw my system out of whack, not to mention that loading up snacks and desserts with too much sweetener overpowers the other elements of the creation.

Now to the recipe. I think that peanut butter cups have always been a weakness of mine and it likely that this is truer than ever now that I have discovered a healthier, homemade and tastier way to enjoy them. Here cocoa cups are filled with three types of nut butter — tahini, peanut butter and almond butter. Mix and match. The element of surprise each time you reach for one of these snacks contributes to the bliss of the experience.

Raw Cocoa Nut Butter Cups

Recipe by Lisa Turner Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Published on August 21, 2014 Rich, healthy raw nut butter chocolate cups — packed with protein and decadent delicious flavor Print this recipe Cups: 1/3 cup coconut oil, melted 2 1/2 tablespoons maple syrup 1/3 cup unsweetened cocoa 1 teaspoon vanilla Filling: 3 to 4 tablespoons tahini 3 to 4 tablespoons peanut butter 3 to 4 tablespoons almond butter Instructions: Line 20 mini muffin cups with paper liners. Alternately, line 10 regular muffin cups with paper liners. In a medium bowl, whisk together the coconut oil, maple syrup, cocoa and vanilla until smooth. Let the mixture sit for about 5 minutes and then evenly brush the bottom and sides of the muffin cup liners with the chocolate mixture. Transfer to the refrigerator and let sit for 30 minutes, or until set. Fill each of the muffin cups nearly to the top with about 1 teaspoon of one of the nut butters. Spoon the rest of the chocolate mixture over the filled cups. If the chocolate is too hard, melt it over low heat. Put the cups back in the refrigerator and chill until firm — at least a few hours and preferably overnight. These can also be frozen for firmer cups. Makes 20 mini nut butter cups or 10 regular nut butter cups

This is my contribution to Bookmarked Recipes, a monthly event hosted by lovely Jacqueline of Tinned Tomatoes.

Other raw treats to enjoy:
Cocoa Fruit Energy Bites
Mini Tahini Cups with a Creamy Coffee Date Filling
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Cookies

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Trentemøler