I decided to make inside-out Reeses cups. For the filling, as I hope you already surmised, I used my *famous* chocolate butter cream recipe (it's not truly famous, but I just love it a lot so it's a celeb in my world). To make the outside of the cups, I combined tahini (sesame seed butter) with peanut butter and coconut oil. The coconut oil allows the nut/seed butter to become solid when refrigerated. Heh heh heh - I'm so clever.

Peanut Butter and Chocolate Buttercream Cups [Raw Vegan]

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Calories

1565

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Ingredients

  • 1 cup dates
  • 3/4 cup water
  • Juice from 1 lemon
  • 1/4 cup cacao powder
  • 2 tablespoon cashew butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • a Pinch of salt

For the Outside:

  • 3 tablespoons coconut oil
  • 3 tablespoon peanut butter
  • 3 tablespoons tahini
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Preparation

To Make the Chocolate Buttercream:

  1. Blend all the ingredients until smooth.
  2. Refrigerate overnight so it can develop those magical flavors, then spread evenly into your crust.

To Assemble:

  1. Stir the outside layer ingredients together in a bowl over steaming water until melted and combined.
  2. Pour 1/3 of this into the bottoms of cupcake papers and try to get some around the sides.
  3. Freeze until solid.
  4. Pour a little more around the sides and freeze until solid again.
  5. Fill with the butter cream then cover with the remaining nut/seed butter mixture.
  6. Freeze for 10-30 minutes then GOBBLE.

Notes

You can use whatever nut/seed butter(s) you want. Also: try to be patient and let the butter cream sit in the fridge overnight, it becomes exactly 1 million times more amazing.

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Nutritional Information

Total Calories: 1565 | Total Carbs: 116 g | Total Fat: 132 g | Total Protein: 31 g | Total Sodium: 162 g | Total Sugar: 72 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.