This favorite treat just so happens to be GAPS — but we were eating them before GAPS, and we’re still eating them after GAPS. So call them whatever you’d like, but definitely make them!
They’re practically raw because we heat the coconut oil only to the point that it melts (86 degrees Fahrenheit) and we use raw honey. However, if you use roasted almond butter or roasted peanut butter, as I do, that part isn’t raw. Still… practically raw.
My husband declared that he wanted to have these on hand every day. And, in fact, he makes them himself when we get low. Instead of paper liners, we make it even easier by putting a chocolate layer in the bottom of a parchment paper lined square baking pan, and then smoothing the nut butter layer on top of that. Then chill and cut into squares.
Chocolate Peanut Butter (or Almond Butter) Cups Recipe
Make these with a chocolate layer on top and bottom, or with a chocolate layer just on the bottom. If you do the former, you’ll yield about 1-1/2 dozen cups and have extra nut butter filling; if the latter, 3 dozen cups and no nut butter layer mixture leftover.
- 1-1/2 to 3 dozen paper mini-muffin liners — OR — 8-inch square pan lined with parchment paper
- 1/2 cup coconut oil
- 1 cup raw cocoa or cacao powder
- 2 teaspoons vanilla
- 1/4 cup raw honey
Nut Butter Layer
- 3/4 cup roasted, natural almond butter or peanut butter (make your own)
- 2 tablespoons raw honey
- 1 teaspoon vanilla
- 1/4 cup coconut oil
Make the chocolate layer. Melt the coconut oil over low heat until just barely melted (do NOT let it get hot!). Remove the pan from the stove and put on a hot pad on the counter. Add the other ingredients and mix until smooth. If you plan to put a chocolate layer on top of your cups, spoon half of this into 1-1/2 dozen mini-muffin liners or the bottom of an ?8-inch square pan. Cover the remaining to keep warm while you make the almond butter layer. If you don’t want to put a chocolate layer on top, then spoon all of the mixture into 3 dozen mini-muffin liners.
Make the nut butter layer. Melt the coconut oil over low heat until just barely melted. Remove the pan from the stove and put on a hot pad on the counter. Add the other ingredients. Stir until smooth. Spoon into the mini muffin liners on top of the chocolate layer.
Add another chocolate layer (optional). Spoon the remaining chocolate sauce over the nut butter layer. Refrigerate for 30 to 45 minutes to harden, then serve. Keep refrigerated.
Notes: If the chocolate “seizes” and is like a paste with coconut oil oozing out (instead of smooth and pourable), let cool, then gently rewarm while stirring and adding a teaspoon of coconut oil at a time. This doesn’t always work. Another thing you can do is let it cool completely, then blend in the blender until smooth. This also doesn’t always work. It is best just not to let the coconut oil get hot when melting it.
Adapted from this recipe at Avivah’s blog.