Coffee Peanut Butter Cups - vegan, high raw, gluten free

Sounds pretty exciting, doesn’t it?

Well, let me tell you, as someone who has downed a good many of these, that I feel incredibly grown up and full of peanut butter (the former cannot be without the latter, really).

My bestie, Leeanne, came over the other day and as basically all of my friendship encounters are somehow contorted into a Zimt making party, treats were one of the inevitable results of our hang out.

We had gone to Mexico together about six years ago, when neither of us drank coffee. Kids. But, I vaguely remember sitting outside a little cafe and Leeanne being much more open minded than I, and ordering an Americano. (A Gringo?! Hah.). So I always associate coffee with Leeanne, even slightly.

How fitting for her to come over and us to have this experience together- one of my favourite people in the world with my four favourite food groups in the world (PB, Chocolate, Coffee and Cereal. Muffins are a close fourth).

I also added some hemp seeds. The other day I was making a smoothie, and marvelled at healthful I was being by including some in it.

All Grown Up Coffee Peanut Butter Cups

Chocolate

72 g Kaffee Chocolate
34 g Chocolate Nib’d
(Alternatively, you can just melt about 100 g of the Baking Chocolate 70% and stir in about 3 g of finely ground espresso.We use ethicalBean coffee in Zimt!)

Double boil this until all of the chocolate melts. If it gets too hot, it:
a) won’t be raw anymore
b) require some coconut oil to make it more liquid again. Just add a teaspoon if need be and stir in.

Filling
70 g peanut butter
33 g coconut nectar
2 g hemp hearts
5 g One Degree Cacao Rice Crisps

Mix in a bowl until all thoroughly combined!

Place a little bit of chocolate at the base of your molds, so it is about 1 mm thick. Roll up a ball of the filling and plunk on top of chocolate. Alternatively, you can place the chocolate covered bases into the fridge first to harden, then take them out and put the filling in. Either way works good, but some filling may poke through if you take the former method (without fridge first).

Keep doing this until all the molds are filled! I got 16 mini cup molds filled, though if you have extra ingredients left over, that is not a bad thing. Just stir some of the excess chocolate into the filling mixture and roll into mini energy balls. So yummy.

Anyway, once the filling is in, you need to top it all off with more chocolate, so spoon that in until the sides are filled with chocolate as well as the top. Pop into the fridge for a half hour or so, and once they are done, pop out of the molds and eat! They are fantastic! Crunchy, peanut-butter-y, chocolate-y, coffee-y, and incredibly healthful thanks to the raw cacao (unless you heated it too high like I did…) and hemp seeds.
Enjoy! What are your favourite foods? Other than Cookie Dough Cups, I mean… Maybe they will make a Zimt blog appearance =)

Have a super day!

xo

Emma