PETALS - maca peanut butter cups???

[RawFoodieMom]

:eek: :eek: :eek:

OMG, peanut butter cups have always been my serious downfall.

Please, where on earth did you find a recipe for these?

They even look like the "real thing"... ** drool **

[Petals]

raw foodie mom~ I can give you the recipe cuz I made it up myself. The chocolate part is not yet perfected, and I didn't measure but here it is so far:

"peanut butter" cups ( listed in order of amounts adjust to taste)

filling :

raw almond butter
maca powder (makes you randy & adds to the texture)
agave ~ 1 or 2 tsp
salt to taste ~ so it tasteslike the saltiness of a reeses cup but not too sweet.

whip it up by hand or a high speed blender.


chocolate:

melted cacao butter ( i shave it and melt in dehydrator)
raw cacao powder
raw almond milk
raw macadamias ( or cashews or pine nuts)
raw agave

Blend the nuts and milk in high speed blender then add other stuff. Blend till creamy & you like the consisitancy.

I found these cute, prob toxic, silicon reeses molds. I poured some chocolate in the bottom then freeze a bit. Then I mix the filling to a paste and form in patties to fit nicely in the mold, not overlapping the chocolate. Then I poured the rest of the chocolate on top and froze the molds. I didn't use enough cacao butter. They were sooo good. Use more cacao butter to make firmer and less melty.

[RowanC]

OMG those look LUCIOUS!

Can you tell me what Maca is?
I don't think I've heard of it?

[RawFoodieMom]

Petals, you RAWK!!!

You're so creative, thanks so much for sharing! :)

I think the silicon might be okay, especially since it's not subjected to high heats so nothing will really leach into the food like some surfaces might when cooking SAD stuff. But I'm no expert on these things.

I have some mini cheesecake individual pans that have the ridges around the sides like PB cups, but they're not really small enough. I think they do sell smaller ones. But they're metal and quite expensive.

I'm going to see what I can find though! :)

Debra

[everclear]

Petals, you are my new favorite! Because seriously, those are the most beautiful things I have ever seen... and they look so yummy! Mmm.... adding them to my list of things to make. :D

[tinystrawberry]

Thanks so much for posting this recipe!
Is raw cacao just cacao nibs but grinded?

[Veganforlife]

This is off Alissa's store. So yes, I guess it is.

What is Cacao?
Cacao is raw chocolate!

This is our raw, organic, unroasted, unsweetened, cacao powder, made by cold-pressing organic raw cacao beans.

The temperature is never allowed to exceed 120 degrees Fahrenheit (most other cocoa powders are exposed to temperatures as high as 300 degrees Fahrenheit). This low temperature process keeps delicate vitamins, minerals and antioxidants intact, allowing for maximum digestion and absorption. Because of the minimal processing our cocoa powder has the highest level of cocoa flavonoids. No chemicals, no hexane, no solvents. Just pure raw chocolate!

What do you do with Cacao Powder?

Add cacao powder to all your favorite smoothies, teas, , protein drinks, desserts or anything else you can think of. Just one or two spoonfuls can transform any recipe into a healthy chocolate treat. It even goes great on top of fresh fruit.

1.Blend it with Virgin Coconut Oil and Agave--for instant Raw Chocolate Syrup, (Then put this on top of raw ice cream or fresh fruit)
2.You can blend it in a food processor with raw nut butters and agave nectar, for a delicious dessert
3.You can make any cookie, brownie or pie more chocolaty and delicious - just add a tablespoon or more to taste.
4. Blend it with sweet almond milk. This gives you a creamy dark chocolate milk that's loaded with antioxidant powder.
5. Add to smoothies to enhance the flavor.

1 lb bag Storage: Refrigeration or storage in a cool, dry place (out of direct sunlight) is recommended, yet not required.

* Cornell University University food scientists say that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea. With Raw Cacao Powder, it would be 14 times more than Red Wine and 21 times more than Green Tea!
* Italian researchers found eating 100 grams of dark chocolate each day for 15 days lowered blood pressure in the 15-person study. The University of L'Aquila of L'Aquila team also found the body's ability to metabolize sugar - a problem for people with diabetes - was improved. Because the effect was believed to be due to Antioxidant levels, with Raw Cacao Powder we can likely multiply this effect.
* Dutch researchers indicate that dark chocolate contains four times the amount of cachetin antioxidants than black tea, which is suspected of having a protective effect against heart disease and possibly cancer due to its antioxidant properties. With Raw Cacao Powder, it would be 28 times more than Black Tea and potentially 7 times the protection!
* In trials, doctors at Harvard found that Antioxidant compounds called Flavonols in chocolate help the body to produce nitric oxide, a compound essential for proper heart function. (Nitric oxide is also believed by pro bodybuilders to help increase muscularity.) Again, with Raw Cacao Powder, this effect could easily be multiplied.

In Raw Cacao Powder, much of the oil is removed, while nearly all of the active nutrients remain. For example...
*The amino acid Tryptophan is found naturally in cacao. Tryptophan enhances relaxation and promotes better sleep? Now you'll get at least 33% more when you use Raw Cacao Powder!
* Researchers have discovered that phenylethylamine (PEA) has a positive effect in enhancing feelings of love. And Chocolate has been proven to be an excellent source of PEA. Now you can love at least 33% more with Raw Cacao Powder!
* Cacao is the richest food source of magnesium of any common food. Magnesium is the number one mineral that assists and supports healthy heart functioning. Now you get at least 33% more magnesium gram-per-gram with Raw Cacao Powder!
* Raw Cacao Powder has at least 33% more Arginine, the aphrodisiac-like amino acid believed by body builders to build muscle and aid in recovery.

Now you can eat pure raw cacao chocolate!

[sungoddess]

I have problems blending raw cacao butter with anything else- it never seems to emulsify... is there something I am missing? I have never used the nuts and the nut milk, but I have tried to make "dark chocolate" without by just blending melted cc butter with already blended cacao powder and agave- and it never goes! does anyone else experience this?

[Petals]

These things are sooo good. seriously. My daughter and her boyfriend , who is a reeses fan and he is trying to go vegan with her, took the rest of them from my freezer and left. i got jacked for my peanut butter cups!( of course this was after i told them i would make them some more... later) ha ha~ guess i will make some more, and add more cacao butter this time :~)



Can you tell me what Maca is?
I don't think I've heard of it? by rowanC

maca is a Peruvian "superfood" that has a rep as an aphrodisiac and fertility enhancer. I have not noticed any changes using it in 4 days but who knows?!!




I think the silicon might be okay, especially since it's not subjected to high heats so nothing will really leach into the food like some surfaces might when cooking SAD stuff. But I'm no expert on these things. raw foodie mom


Yea, i am hoping so too. o well! I found mine at Fred Meyer on sale after the holidays~ it's a store popular n the Pacific North west area of USA. don't know if they have them in Canada. Also, those reeses cups I used were the "big cup" kind not the small ones. *your significant other's photography website is very beautiful.




Is raw cacao just cacao nibs but grinded?
__________________ tinystrawberry

yes, raw cacao powder is nothing but ground up cacao beans. I use a heavy mortar pestal to grind them up, but sometimes a local health market has raw cacao powder I buy when i am slacking off.....and Alissa's store sells them.




I have problems blending raw cacao butter with anything else- it never seems to emulsify... is there something I am missing? Sungoddess


mmmm.... i am no expert, and i haven't had this happen to me, yet, but are you melting the cacao butter first? and a high speed blender works magic. Those are the only things I can think of. blend blend blend....

here is a link i found for some that look like the same ones i found at Fred Meyer:

http://www.pfaltzgraff.com/ecomm/Itemdetail.asp?CODIV=0107&T1=F1850900

[papiyonmov]

This is so cool -- thank you! Now I'll have to decide whether to buy that cute Reese's cup mold online or hint heavily to friends/family as a gift idea... :) Can't wait to try this recipe.

[justinesmith]

by rowanC

maca is a Peruvian "superfood" that has a rep as an aphrodisiac and fertility enhancer. I have not noticed any changes using it in 4 days but who knows?!!



I will vouch for it's effects on me.... sometimes I think to myself "now I know what my husband feels like." I can't get a thing done with a one track Maca mind.

[joliepolie]

ok I must have missed the pic of them somewhere

[Shelly11]

I don't really want to use the maca because my children might be eating these! lol Can I leave it out?

[Poke Salad]

Raw Foodie Mom, I humbly believe I have come up with a richer, creamer version of Peanut Butter Cups than have so far been mentioned on this site.

I've tried these other variations and they just didn't quite hit the spot. Mine are melt in the mouth good and I've eaten them every day for the last couple of months.

My secret ingredient: A Thai coconut

Ingredients:

6 tablespoons of raw cocao
3 tablespoons coconut oil
2 tablespoons Agave
1 tabelspoon of honey (adjust sweetness to your own liking)
white jelly from 1 thai coconut
1 teaspoon vanilla


Mix thoroughly till very smooth

Line moulds with above mixture. Freeze. Then add dollop of raw almond butter or peanut butter (if you're not 100% raw). Freeze again. Before adding another layer of chocolate mix. Place in the freezer. Defrost for a half hour before eating.

[snoops]

that sounds a lot like the recipe I use but don't you find that the chocolate layer doesn't harden up much? I make mine with an almond cocoa powder crust then what you posted for the top layer and it is never hard so I can't see using it or the bottom layer too. Or am I doing something wrong?

[joon4yu]

don't have cacao butter. can i use all cacao powder or what else?:confused: