Yes, you read that right! Sweet raspberry chia jam meets salty, slightly crunchy peanut butter, all covered in raw chocolate. This is seriously the best chocolate I've made to date!
Last year I shared my favorite, super easy raw chocolate coconut cups recipe with you for Halloween. This Halloween, put a little bit more effort into your raw chocolate with real cacao butter and powder, and you will have a delicious creation to sink your teeth into on the 31st... or any other day of the year :-)
When it comes to making raw chocolate, here are some tips:
Yes, it does get messy, so make sure you move anything away from your kitchen counter that you don't want covered in chocolate by the end of this process.
To keep raw chocolate truly raw (not heated too hot to kill any beneficial vitamins and enzymes), you want to make sure you don't place the cacao butter in the microwave or melt it over boiling water.
If you have a Thermomix, you are in luck. Making chocolate in it is a breeze, especially since the temperature can be controlled so easily.
Don't get put off by the time it takes to make these chocolate cups. You will love them so much, it will totally be worth the time!
If you are allergic to peanuts, try almond butter instead.
Preparation time: 1 hour
Cooling time: at least 2 hours
Makes 12 cups:
For the peanut butter filling:
⅓ cup peanut butter (if you use unsalted, add ⅛ tsp sea salt and mix well)
For the raspberry jam filling:
¼ cup of raspberry chia jam (find recipe here)
For the raw chocolate:
¾ cups raw cacao butter, melted
¼ cup raw cacao powder
¼ cup raw honey (or maple syrup)
½ tsp vanilla extract
Take 12 mini muffin cups and place on a tray or in muffin molds.
Mix the peanut butter with the salt and set to the side.
To make the raw chocolate, melt the cacao butter. Fill a pot with hot/boiling water, then place a glass or ceramic bowl on top. Make sure it does not sink into the water, because you don't want any water to get into the bowl. Add the cacao butter, and stir constantly to melt it. This will take a while, so be patient.
Once the cacao butter is melted, whisk in the raw cacao powder, the honey, and vanilla. Whisk well until completely smooth and creamy. You can also do this in a food processor.
Pour half of the chocolate into the muffin cups. Place tray in freezer to harden the chocolate for 10 minutes.
Add ½ tsp of peanut butter to the muffin cups, pushing the peanut butter down slightly, so it forms a consistent layer.
Top ½ tsp of raspberry jam, making sure it doesn't rise over the muffin cup edges.
Now fill the cups up with the rest of the chocolate. Place in fridge for at least 2 hour to let the chocolate harden. Then you can store them in an air tight container in the fridge. They keep in the fridge for up to 10 days.
Enjoy this deliciousness!
For the Thermomix:
Place 75g/ 2.6oz peanut butter in mixing bowl with ⅛ tsp sea salt. Mix at speed 5 for 10 seconds until creamy. Set to the side, and clean bowl.
Add 115g/ 4oz cacao butter. At 45ºC/ 113ºF, speed 2 for 10 minutes let cacao butter melt.
Add 75g/ 2/6oz honey (or maple syrup), 30g/ 1oz raw cacao powder, and ½ tsp vanilla. Mix for 5 more minutes at 45ºC/ 113ºF at speed 2.
Then layer chocolate, peanut butter, and raspberry chia jam as mentioned above.