No-Bake Peanut Butter Cups

Post by Megan Stulberg

Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.

Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.

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INGREDIENTS:

  • 1 cup smooth peanut butter, melted or room temperature
  • 1/2 cup + 2 tbsp melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup pure maple syrup or agave nectar
  • 1 tsp Himalayan salt

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DIRECTIONS:

  1. Line muffin tray with paper baking cups.
  2. Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
  3. Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
  4. Set muffin tray aside in freezer for time being.
  5. In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
  6. Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
  7. Wait for peanut butter layer to set. This should take about 30 minutes.
  8. Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
  9. Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.
    Enjoy!

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Peanut Butter Banana Cream Pie: Raw, Gluten-Free, Vegan, Refined Sugar-Free

By contributor Alexandra Courts

This dessert combines all of my favourite ingredients: banana, peanut butter and chocolate! It’s full of healthy and natural ingredients, so I highly recommend helping yourself to a second serving (and a third, and a fourth, and so on).

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Ingredients:

Crust…

  • 1 1/2 cups medjool dates, pitted
  • 1 cup raw walnuts or raw pecans
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder

Filling…

  • 2 ripe bananas, mashed
  • 1 can of full fat coconut milk, solidified
  • 1 1/2 cups raw cashews (soaked overnight)
  • 1/4 cup maple syrup
  • 3 tbsp lemon juice

Topping…

  • 1 can of full fat coconut milk, solidified
  • 1/4 cup raw cacao nibs
  • 4 tbsp natural peanut butter

Directions:

  1. Blend shredded coconut, nuts and raw cacao powder together. Add dates and continue blending until thoroughly combined.
  2. Pour mixture into a round 8-inch pan lined with plastic wrap, then press down evenly to form crust. Set aside.
  3. After draining, blend soaked cashews. Add bananas, coconut milk, maple syrup and lemon juice. Blend until smooth.
  4. Pour filling into pan and evenly spread over crust. Set aside in freezer for 1 hour.
  5. While pie is setting, blend peanut butter and coconut milk together to form whipped topping. Top immediately before serving.

Makes 6 servings.