Raw Vegan Peanut Butter Cups

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 pitted dates
• 1/3 cup coconut oil, melted in the dehydrator (or oven at low temp)
• 3/4 cup cacao or 3/4 cup cocoa powder
• 1/2 cup agave
• 3 tablespoons raw peanut butter
• 1 -2 teaspoon vanilla
• 2 tablespoons agave

Recipe

• 1 combine dates and coconut oil in a small bowl and let soak for 30 minutes.
• 2 transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (this is a bit tricky and will require some patience. i have not yet discovered the trick to completely processing the dates. sometimes it helps to chop the them in the small pieces. if you have a high powder blender this should not be an issue.).
• 3 in a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
• 4 place 12 foil mini muffin cups on a large plate. fill each cup about halfway full with the chocolate mixture. gently spread about 1 teaspoon peanut butter in each cup. if you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain! ;).
• 5 top the cups with the remaining chocolate, covering the peanut butter completely.
• 6 chill the cups in the fridge for about 2 hours before serving. they will keep for about 5 days in the fridge.