Healthy Peanut Butter Cups

My inspiration for these Peanut Butter Cups came from none other than Oh She Glows. Angela posted her Raw Almond Butter Cups and I think I made three batches in the first week after I saw them. I only had peanut butter on hand, which was not raw, but you could definitely use raw nut butter to make these cups completely raw. They are also vegan and gluten free! I started altering the recipe by decreasing the amount of agave in each batch I made. I also realized that I could use half oat flour and half almond flour to make these lower in fat and sugar. These changes did not impact the flavor or decadence of these cups, so I felt I had to share them!

When you are making the base, it might seem dry, but when you press the mixture into the cupcake molds it will all stick together. Make sure to store these in the freezer because the coconut oil melts at room temperature. That is my only complaint with these- I couldn’t bring them to work as an afternoon snack!

This recipe alone has convinced me that I NEED a silicone mini cupcake mold so that I can make these mini and they will pop out easier. If you use a regular cupcake pan, you can use a sharp knife to pop them out of the mold once they are frozen, or you can run the bottom of the cupcake pan under warm water until the cups pop out.

Healthy Peanut Butter Cups
Makes 6 large cups.

For the base:
1/2 cup raw almond meal (or ½ cups raw almonds blended into flour)
1/2  cup rolled oats, ground into a flour (gluten free optional)
2 tablespoons natural creamy peanut butter
1 1/2 tablespoons coconut oil, microwaved if necessary
1 tablespoon agave syrup
¼ teaspoon cinnamon
¼ teaspoon pure vanilla extract
pinch of fine grain sea salt

For the topping:
3 tablespoons coconut oil
2 tablespoons agave syrup
2 tablespoons dark (or milk) cocoa powder
pinch of fine grain sea salt

Optional garnish: sliced almond, cacao nibs, unsweetened coconut flakes

1. To make almond meal and oat flour, blend both separately in a food processor or blender until they form a flour.
2. Add all the base ingredients into a medium sized bowl and mix until well combined. The mixture will seem dry, but it will stick together in the mold.
3. Using a (mini or large) silicone mold, cupcake liners, or regular cupcake pan portion the base mixture into each mold. Press the mixture down with your fingers until even.
4. Mix or whisk the topping ingredients in a small bowl until well combined. Pour even amounts of the mixture on top of the base in each cupcake mold.
5. Garnish with sliced almond, cacao nibs, or unsweetened coconut flakes.
6. Place in the freezer for at least 30 minutes and enjoy straight from the freezer. Store covered in the freezer for up to 3 months.