Raw Vegan Peanut Butter Cups

In my attempt to eat as 'clean' as possible throughout my pregnancy, I cannot seem to escape the cravings. Why I can't crave kale, I'll never know. Instead, I want salty, sweet and fatty. I'm sure it is all part of a master plan that the universe has to get me to gain as much weight as possible by January. Or perhaps it is just my subconscious telling me to go ahead and enjoy life rather than stress about it. Either way, I want chocolate. 

So here is a raw, vegan, gluten-free, refined sugar-free, all natural peanut butter cup. Just the right snack to help me stick with my clean eating plan and satisfy my cravings. 

                         

Peanut Butter Cups!

Base

3/4 C raw almonds

1/4 C rolled oats

2 T natural peanut butter

1.5 T warmed coconut oil

1.5 T grade B maple syrup

1/4 tsp cinnamon

1/4 tsp vanilla

Pinch of salt

Topping

3 T melted coconut oil 

3 T grade B maple syrup 

2 T cocoa powder

Pinch of salt

Combine almonds and oats in a high speed blender and blend until a flour forms. Dump flour into a bowl and using your fingers break up any clumps. 

Add peanut butter, oil, syrup, cinnamon, vanilla and salt. Stir until combined and mixture resembles a sticky cookie dough. 

Portion the dough into mini-muffin tins, about half full. Press down until firmly compacted. 

For the chocolate sauce: whisk melted coconut oil, syrup, cocoa powder and salt until a smooth sauce forms. Spoon sauce over the top of each cup, distributing evenly. 

Let set in freezer for 45 minutes. Use a butter knife to pop out the cups and enjoy! (Best when eaten right out if the freezer). 

* adapted from ohsheglows.com