My dad’s absolute favorite combo is chocolate peanut butter. Reese’s peanut butter cups are his favorite candy so for fathers day I made him “better for you” raw vegan peanut butter hearts! Unfortunately my sisters found them and finished them all (if you guys are reading this don’t worry I still like you) so to replace the previous cups, I made a new and improved version with a chocolate, coconut and oat “crust” instead of using raw chocolate all around. Even though they taste like Reese’s peanut butter cups, they are made with all natural ingredients and do not contain any refined sugars, gluten, tree nuts or animal products. The only tricky thing is they MUST stay in the fridge or in a cool area otherwise they will turn into a big mess of peanut butter and chocolate. They are perfect for the summer though because you can make a tasty desert without adding unnecessary heat and turning on the oven!
Raw(ish) Vegan Chocolate Peanut Butter Hearts:
1/3 cup oats
1/3 cup unsweetened coconut
10 organic pitted dates
1 tbsp cocoa powder
1 tbsp maple syrup
1/4 cup natural peanut butter
1 tbsp coconut oil
1/2 tbsp maple syrup
1/4 cup coconut oil
2 tbsp cocoa powder
1 1/2 tbsp maple syrup
Set aside a silicone heart mold or line a mini muffin tin with mini muffin liners.
In a food processor combine all the base ingredients until no more chunks of dates remain and a sticky texture is achieved. Scoop about a tablespoon of the mixture into each mold and press down firmly. Place in the freezer while prepping the middle.
In a small bowl combine the peanut butter, coconut oil and maple syrup. Microwave for 10 seconds, just enough to slightly melt the coconut oil. Stir everything together until it is smooth. Take the base out of the freezer and spoon about a teaspoon of the peanut butter mixture onto the base. Place back into the freezer while you prepare the top.
In another small bowl measure the coconut oil and microwave for 10-15 seconds and stir until the coconut oil is completely melted. Add in the cocoa powder and maple syrup and whisk until smooth. Remove the almost completed cups out of the freezer and spoon just over 1 teaspoon of the chocolate mixture over the peanut butter. Make sure the chocolate covers the top completely. Very carefully transfer into the freezer and allow the whole thing to set for 2-3 hours. When the cups are fully set carefully pop out of the silicone mold or if you used a muffin pan remove the cups from the pan and store in an airtight container in the fridge or enjoy right away!