You really need to treat.yo.self every once in a while. More than every once in a while in fact. But especially now while we are all quarantined, or self isolating trying not to get the Coronavirus (or any other ailment that could land us in a dr office…). And there definitely could be worse ways to treat yo self than these dark chocolate peanut butter raspberry cups.

As is, these are already refined sugar free and gluten free. You can easily make them dairy free or more diet specific by using a dairy free chocolate like Eating Evolved. Make them peanut free by substituting another but butter. You can do you very easily with this recipe! If you have a question, please don’t hesitate to ask ❤️🙏🏻.

They’re the perfect rich, chocolate, peanut buttery, tart little bite. And very customizable. You can easily substitute a different nut butter and/or jam for a different flavor. You could even get real crazy and use regular size muffin tins instead of the minis! Woah…

I am a dark chocolate PB kinda gal so that’s what I typically stick with. However I completely understand that folks have different tastes, food allergies and digestive issues so feel free to go crazy and swap away! I’m sure you’ll have a pretty similar (and desirable) outcome.

These are a riff off of my Dark Chocolate Cashew cups which you can find here. For the peanut butter filling, I used the Rachaels Good Eats copycat Reeses Egg filling recipe, which you can find here.

It was a little difficult to write this with a logical flow path and plan! So I split the ingredients and directions into each of the main parts. Hopefully this makes sense, but if it doesn’t, the video at the end should *hopefully* clarify things.

 

Ingredients:

PB Filling

• ½ C Creamy Salted Peanut Butter
• 2 tbsp maple syrup
• 2 tbsp MCT oil or melted coconut oil
• ½ tsp vanilla extract
• 1 scoop collagen peptides
• 5-6 tbsp coconut flour

Raspberry Filling

• ½ bag (about 2C) frozen raspberries, thawed, plus juice
• 1 tbsp chia seeds

Chocolate Coating

• 1 C Chocolate Chips 
• 3 tbsp coconut oil

Directions:

PB Filling

1. Mix first four ingredients until all are incorporated
2. Add last 2 filling ingredients and mix until a kind of peanut butter “dough” forms

Raspberry Filling

1. Mix 2 ingredients until well incorporated and let it sit until thickened

Chocolate Coating

1. Melt chocolate chips and coconut oil until its pourable

Assembly:

1. Pour chocolate on the bottom of mini or regular muffin tins
2. Freeze until hardened
3. Scoop small spoonfuls of peanut butter dough and place it on top of the chocolate
4. Scoop small spoonfuls of raspberry chia jam on top of peanut butter dough
5. Freeze or refrigerate (about 5 min) until firm. This will help the chocolate to harden and set when you pour it on top.
6. Pour remaining chocolate on top of cup

*I have found that if you are doing the mini muffin cups, it requires a bit more chocolate, so you might need to make more of the pourable chocolate.