Recipe: Raw Chocolate & Nut Easter Cups

I came across this raw food blog last week. ‘This Rawsome Vegan Life’ is a blog by Em, a 19-year old student in Vancouver. She shares leads of amazing recipes along with awesome photos and lovely words. One recipe that caught my attention was her Giant Peanut Butter Cups. Sounds and looks amazing, right? Well, today I decided to give them a try, but I put an Easter spin on them with allspice, and made them a bit smaller. Here’s the recipe I went with, based on Em’s:

Raw Chocolate & Nut Easter Cups (makes about 10)

Crust

1 cup nuts (I used a combo of hazelnuts, walnuts and almonds)

6 soaked dates

2 tablespoons raw cacao
splash of agave

Chocolate Layer

1 avocado

8 soaked dates

2 tablespoons raw cacao

2 tablespoons coconut oil

2 tablespoons almond butter

4 tablespoons agave

pinch of salt

1 tablespoon cinnamon and allspice

Nut Butter Layer

3 tablespoons natural peanut butter

3 2 tablespoons almond butter

pinch of salt

Crosses

desiccated coconut

For the crust, process all the ingredients together until it’s crumbly but firm to press together. Press into the sides and bottom of small or medium sized cupcake molds and place in the fridge.

For the chocolate layer, blend all the ingredients together until smooth and thick. Spoon a tablespoon or so into the cupcake molds, making sure you have about a third of the mixture remaining.

For the nut butter layer, mix the nut butters and the salt until smooth. Add a spoonful on top of the first chocolate layer in each cupcake mold, then top with the remaining chocolate mixture.Smooth over, then top each one with a cross made from desiccated coconut. This would work best with a template – I just practically poured it on top!

Set them in the fridge and then NOM NOM NOM!

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