Try as I may to resist it, I have a sweet tooth. There’s really no denying it. But with all the negative press sugar is getting lately, I’ve decided it’s time to take a serious look at creating even healthier versions of some of my favorite sweets. These Almost Raw Chocolate Peanut Butter Cups could be considered my stage one intervention.
Don’t you hate it when you get typecast in a role? I think that’s something Jennifer Anniston should be saying, not me.
But you know, I grew up with this reputation for having a sweet tooth. And I’ve embraced that reputation! I even coaxed it along a little. OK. A lot.
It’s like I embraced being typecast…until the day I didn’t. Does that make sense?
I still love sweets, I’m just trying to redefine it…a little.
What I Love About These Almost Raw Chocolate Peanut Butter Cups
I mean, chocolate and peanut butter. Together. Need I say more? OK. Given the opportunity, I will almost always say more. 🙂
If you’re trying to take a serious bite out of your sweet tooth, these Chocolate Peanut Butter Cups are the way to go. Because they’re sweet, but not so sweet that you’ll need to be carried out in a stretcher 10 minutes after you eat them. Save the stretchers for the people eating the Ho Hos.
I have a serious thing for peanut butter and chocolate together. And then one day I made these Peanut Butter Chocolate Chip Energy Bites. Delicious! And so eventually I thought…why not have an energy bite peanut butter cup? This is just the way my brain works, people!
I made these Date Sweetened Sesame Balls awhile back, but I haven’t used them much since then. But dates are such a natural and healthy way of sweetening treats. I bought a package of mejdool dates from Costco which made them much more affordable too. Warning: expect more date-sweetened treats to come!
These Almost Raw Chocolate Peanut Butter Cups have a delicious chocolate brownie base, followed by a creamy peanut butter filling and topped with a thick layer of chocolate coating. It’s enough to make a person swoon.
I need a bumper sticker that reads: I swoon for chocolate.
So if you’re craving creamy, sweet, chocolate, combined with nutritious and filling peanut butter, this little treat has your name all over it!
I hope you like this recipe as much as we do! If you give it a try, I’d love it if you’d share a photo of it with me using #namelymarly on Instagram. It’d make my day!
For the Brownie Base;
- ½ cup walnuts
- ¼ cup cocoa
- 10 pitted mejdool dates
- ½ cup oatmeal
- 1 tablespoon flax meal
- 1 teaspoon vanilla
For the Creamy Peanut Butter Filling
- ½ cup peanut butter
- 10 pitted mejdool dates
- 1 - 2 tablespoons flax meal
- 1-2 tablespoons agave
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1 -2 tablespoons plant-based milk
- 1 tablespoon coconut oil
For the Brownie Base:
- Prepare 12 muffin tins by giving each cup a light spray of vegetable spray and add pre-cut strips of waxed papers that extend beyond the sides of the cups (to help with removing the treats when you're done.
- Place all walnuts, cocoa powder, pitted dates, and oatmeal in a food processor and pulse for several seconds, until the ingredients are well-combined.
- Add the flax and vanilla and pulse again for several seconds. Test the batter by pressing a bit of it between your fingers. It should be slightly sticky and hold together well. If necessary, pulse again for a few more seconds.
- Press the batter into the bottom of your prepared muffin tins.
For the Creamy Peanut Butter Filling:
- Using the same food processor bowl, add the peanut butter, 10 dates, 1 tablespoon of flax meal and 1 tablespoon of agave. Pulse until smooth.
- Take a taste and determine if you'd like to add more flax or agave. If so, add one tablespoon of each.
- When you've reached the desired taste and consistency, press the peanut butter filling over the chocolate based in your prepared muffin tins.
For the Chocolate Topping:
- Place the chocolate chips in a microwave-safe bowl. Add 1 tablespoon of plant-based milk and 1 tablespoon of coconut oil. Stir these together and place in the microwave and cook for about 1 minute. Remove and stir. The chocolate should be mostly melted. If necessary, heat for another 30 seconds.
- If the mixture is a bit too thick, then stir in another tablespoon of plant-based milk.
- Drizzle the chocolate topping over the peanut butter cups.
- Place the finished cups on a counter. Allow them to set for 10-15 minutes, up to an hour or so to let the chocolate set. They're delicious when the chocolate is still soft on the top, but a little less messy if you wait until it sets.
- Remove the finished cups from the muffin tins by pulling up on the waxed paper pieces. Place them in a sealed container and keep refrigerated.
If you’d like to try some other health peanut butter and chocolate recipes, look at these:
- Healthy Sugar Free Peanut Butter Cups by Desserts with Benefits.
- Chocolate Peanut Butter Cups (Inside Out) by Chocolate Covered Katie
- Healthy Peanut Butter Cups by Fit Foodie Finds.
- Or check out these Molasses Peanut Butter Cups by yours truly!
Whatever peanut butter cup you’re noshing on, enjoy!