Necessity is the mother of invention. When it comes to food in Korea, I say that a lot.
I don’t know about you, but I NEED chocolate and peanut butter. Well, unfortunately in Korea they don’t sell Reese’s Peanut Butter Cups. I know, I don’t understand it either. Let’s just say that Steve and I are definitely not the only ones here who’ve had our families send us some in the mail.
But then I got to thinking – wait! I’ve got the ingredients. Chocolate and peanut butter. Duh. There’s gotta be a way to just make them myself. And what do you know, it was so easy that I’m still kicking myself for not having figured it out 2 years ago. And for those of you living in a place where you can buy peanut butter cups anytime you like, why even waste your time going to the store. Just try these!
Super Easy Recipe:
-Melt 2 tbsp coconut oil
-Add 2 tbsp agave
-Add 3 tsbp cocoa powder
*Stir thoroughly and coat bottom of lined muffin tins or silicone forms 1/4 of the way. Refrigerate or freeze for a few minutes.
-Mix 1 tbsp creamy peanut butter with sprinkle of powdered sugar (I make mine by blending organic cane sugar for 10 seconds).
*Put little dollop in center of each cup. Top with remaining chocolate mixture. Refrigerate or freeze for 10-15 more minutes. Freezing will just let you eat them faster!
And then EAT!
This is a richer, darker chocolate recipe. You could make it more milk chocolatey by adding milk, but play around with the ratios. Make sure to keep enough coconut oil in there to help them hold their form.
For raw foodies: This can easily be made using all raw ingredients and substituting cashew or almond butter.