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.

Making the recipe as it's written below will allow these to basically taste like Reeses and that is how I like them. Of course YOU can make them as fancy or as basic as you prefer: use tahini or almond butter instead of peanut butter (heck, use pecan butter); try out carob instead of cacao; add some fleur de sel on top or not at all... as usual, you have the power. I like covering mine in sliced almonds to make them look more interesting and add another texture (*crunch*). The recipe I provide will give you two big peanut butter cups but I suggest cutting each one of those in half once they're ready, making at least four servings all together. Or, I mean, you could just make them in normal sized cupcake papers instead of mini tart tins. That actually makes a lot of sense now that I think about it, but I couldn't find the cupcake papers so I used mini tart tins. These peanut butter cups are very rich, sweet and decadent because we are all WORTH IT. Life is too short for boring, bland food. Eat chocolate or whatever food makes you happy, listen to good music, hang out with people who inspire you, watch a documentary, enjoy yourself. Love ya. Talk soon.

Oh P.S. I just did a podcast interview with Marly from Namely Marly for my new book but we more generally talk about all things vegan, so watch out for that on her blog! She's rad.


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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