Recipes

All Natural, No Bake PeanutButter Cups

Ingredients:
1 Cup Coconut Oil
1/2 Cup Natural Cocoa
1/4 Cup + 2 Tbsp Pure Maple Syrup
1/3 Cup Pumpkin Puree
1/3 Cup Natural Peanut Butter
1/3 Cup Pitted Dates
Dash of Salt

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Directions:

  1. Spray a mini muffin tin with non-stick cooking spray.
  2. Using your small food processor bowl blend your coconut oil, cocoa and 1/4 cup of maple syrup until smooth (stopping to scrape down the sides occasionally).
  3. Using a large food processor bowl blend your pumpkin puree, peanut butter, dates, salt and 2 tbsp maple syrup until smooth. If you experience the batter being too thick add 1 tbsp of warm water and continue blending.
  4. Place 1/2 tbsp of your chocolate mixture in each muffin cup.
  5. Then layer just under 1 tbsp of your peanut butter mixture on top of the chocolate layer.
  6. Finally, place another 1/2 tbsp of the chocolate mixture on top of the peanut butter layer.
  7. Cover with saran wrap and place in the freezer for 2-3 hours.
  8. Remove and enjoy!
  9. Tip – to remove these easily from your muffin tin you can either tip them upside down or take a thin knife and place it down one side of your peanut butter cup and flip up. They pop right out!
  10. These are to be stored in your freezer.

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  • There are so many different ways you can make this to your liking and be totally creative with it!
  • You can also make it using two microwave-safe bowls:  Just put chocolate chips (of any kind) in one bowl and 50/50 peanut butter and butter in another bowl.
  • Melt that shit in the microwave!  To make it more pliable, I used water or oil that I mix in before pouring.
  • Also any kind of graham crackers, crushed up, are a really good layer to add, especially to the bottom.
  • Have fun!!!
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