I can remember the first time I tried a Reeces Peanut Butter Cup. It was on my first trip to New York, our honey moon, and we went to the Hershey’s store in Times Square. I tried one pack, then went pack and bought another five to bring home with me, I was hooked! I still love a good Reeces Cup and since we can get them here in the UK now, I do indulge occasionally. However, I like to get some of my sweet fixes with more health promoting properties these days, enter the world of raw desserts.
When I first started blogging, raw sweets and desserts were such a revelation. You could make something that more often than not would taste better than the processed chemical coated sugar laden version, while also being good for you! I started experimenting myself making recipes such as my raw cookies and cream cheesecakes, raw millionaires shortbread and raw caramel pecan cake. I also developed a love of raw chocolate which I could enjoy virtuously without the sugar hangover I would often get from regular versions of chocolate.
Last week I found a great round up of raw desserts on Brit+Co which really made me crave a raw dessert treat! At the same time I was thinking about making some of my raw salted caramel sauce and this recipe was born.
Unlike Reeces Peanut Butter Cups, these sweet treats come with a host of antioxidants and minerals as well as super healthy fat from the coconut oil.
I didn’t have any cashews as per my raw salted caramel sauce recipe, so I subbed some home made cashew coconut butter. However I think that some regular raw or roasted cashew butter would work just as well, here we go!
- 1/2 cup coconut oil, divided
- 1/2 cup of raw cacao powder or cocoa powder, divided
- 1/4 cup coconut sugar, divided
- 1 cup dates
- 1/4 cup cashew butter (raw to keep the recipe raw)
- 2 tbsp maple syrup (or agave for strictly raw)
- 1/4 - 1/2 tsp salt
- Start by making the caramel filling by soaking the dates in water for 2 hours. Then drain them, reserving the water and add to a food processor along with the cashew butter and maple syrup. Process, adding some of the date soaking water if needed, into a thick, smooth mixture. Add the salt according to taste and re blend. Transfer to a bowl and chill in the fridge.
- To make the first batch of raw chocolate, melt 1/4 cup coconut oil then mix with 1/4 cup cacao powder and 2 tbsp coconut sugar. Divide the melted raw chocolate between 4-5 silicone cupcake cases (or whatever mould you'd like to use) then transfer them to the freezer to harden.
- Once they have hardened take out of the freezer and add a blob of the salted caramel filling. Pat it down slightly so that it's a flat disk, but so that it does not make contact with the silicone mould. Pop into the freezer and repeat the process for making the raw chocolate.
- Pour the melted raw chocolate into each case so the salted caramel filling is covered. Top with a small sprinkling of salt if desired and return to the freezer to harden completely.
- Keep frozen or refrigerated and enjoy!
- Feel free to use other sweeteners, personally I like the grittiness of coconut sugar in raw chocolate, but stevia, agave or rice syrup all works, just add a little more cacao powder if using a liquid sweetener.
Do you like salted caramel? Are you a nut butter cup fan?