I'm gradually "unbaking" my way through Rawsome Vegan Baking by Emily von Euw. For those unfamiliar with this inspired cookbook, a wide array of unique raw creations featuring cookies, bars, cakes and cupcakes is offered up complete with droolworthy photos. It should be sinful really, but in fact the recipes, sweetened naturally and often containing nuts, dried fruits, cocoa or carob and coconut oil to bind, are actually good for you. I've tried quite a few recipes so far from this book and truly this is one of the most interesting cookbooks published so far this year.
You see, I am a savory girl, although I like sweets too but in moderation, without processed sugar. Overly sugary treats always throw my system out of whack, not to mention that loading up snacks and desserts with too much sweetener overpowers the other elements of the creation.
Now to the recipe. I think that peanut butter cups have always been a weakness of mine and it likely that this is truer than ever now that I have discovered a healthier, homemade and tastier way to enjoy them. Here cocoa cups are filled with three types of nut butter — tahini, peanut butter and almond butter. Mix and match. The element of surprise each time you reach for one of these snacks contributes to the bliss of the experience.
|Raw Cocoa Nut Butter Cups|
|Recipe by Lisa Turner|
Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
Published on August 21, 2014
Rich, healthy raw nut butter chocolate cups — packed with protein and decadent delicious flavor
This is my contribution to Bookmarked Recipes, a monthly event hosted by lovely Jacqueline of Tinned Tomatoes.
Other raw treats to enjoy:
Cocoa Fruit Energy Bites
Mini Tahini Cups with a Creamy Coffee Date Filling
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Cookies
On the top of the reading stack: browsing the shelves
Audio Accompaniment: Trentemøler