GIANT PEANUT BUTTER CUPS (QUICK + EASY)

I guess I could've called my blog This Rawsome Chocolate Life but it's too late to change now. Here is yet another chocolate-inclusive recipe and I am not apologizing. It's delicious, really easy and quick to make + high in protein, iron and other good stuff. I've been hitting the gym regularly again (after a hiatus due to my period and then a cold) so a bit of extra protein in my diet helps me recover faster and build back stronger muscles. Or something like that.


Oh P.S. I just did a podcast interview with Marly from

GIANT PEANUT BUTTER CUPS

1/4 cup coconut oil
Scant 1/2 cup vegan chocolate protein powder (or cacao powder)
Scant 1/4 cup maple syrup
1 teaspoon vanilla extract
2 heaping tablespoons peanut butter
2 tablespoons almond slivers 

Melt the coconut oil in a pot, then stir in the cacao powder, maple syrup and vanilla extract. Line a couple single-serving tart tins with tinfoil or plastic wrap. Pour 1/4 of the chocolate mixture into each of the bottoms of the tins, scoop on a spoonful of peanut butter then pour on the remaining chocolate mixture, covering the peanut butter layer. Sprinkle with almond slivers and put in the freezer for at least 30 minutes, or until solid.

NOTES: you can use any kind of nut or seed butter you like; you can use cocoa or carob instead of cacao; you can use vanilla powder instead of vanilla extract; you can cacao butter instead of coconut oil; if your peanut butter doesn't have any salt in it, I suggest sprinkling on a little before putting the cups in the freezer. I used Earth Balance Creamy Peanut Butter and Ka'Chava Chocolate Whole Body Meal (vegan protein powder).

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