1/2 cup cacao butter
1/4 cup of raw peanut butter
1-2 tbsp of raw agave or sweetener of choice
1/4 cup of raw cacao powder
For those of you who have never seen raw cacao butter it is an off white color and comes in various size chunks (see picture).
It needs to be melted. To avoid having to heat it to a super high temperature, try this: The trick here is to break it into as small a pieces as you can and than put it in a food processor or blender to turn it into flakes or a powder.
Physics tells you that the large the surface are the low the temperature need to turn it from a solid to a liquid. So once it is in a powder/flakes form just put some hot water in a bowl and put the cacao butter flakes/powder in another bowl on top of it and it melts pretty quickly
Next add the cacao powder and raw agave nectar and mix until smooth. In muffin tinspour about a tbsp of this mixture so it completes coats the bottom of the muffin tin. Place in freezer for about 15 minutes.
Remove from freezer and scoop about 1 tbsp of your raw peanut butter on top. Try to keep in from touching the sides of the muffin tin otherwise when you pour the cacao mixture on top it won’t combine with the mixture on the bottom. Pour your cacao mixture over the top of the peanut butter completely covering it.
Put back in freezer for another 15 minutes or longer, remove from muffin tin and you nowhave a healthier version of a Reese’s Peanut Butter cup. Once hardened you can store these delicious treats either in the freezer or refrigerator.