The healthiest and hottest seventy-eight year old we know keeps her diet raw and her fridge stocked with these indulgent crunchy raw chocolate cups.
Not only is raw food guru Mimi Kirk‘s version of this cravable classic healthy, but it’s inventive too. Layers of raw seeds? Stop it right now. This and more edible genius can be found in Mimi’s new cookbook, Raw-Vitalize. Learn more about this timeless food goddess here and do a little more peeking through her fridge here!
Chocolate Almond/Peanut Butter Cups
Makes 6 cups
2 tsp hemp seeds
2 tsp sunflower seeds
2 tsp pumpkin seeds
2 Tbsp each, almond and peanut butter
7 Tbsp solid coconut oil, melted
7 Tbsp cacao powder
3 Tbsp + 1 tsp maple syrup
Mix seeds together in a bowl and set aside.
Place solid coconut oil in a bowl and place over a pan of hot water to melt.
Mix almond and peanut butters together in a bowl and place over a pan of hot water to soften.
Place melted coconut oil, cacao powder, and maple syrup in a bowl and combine well. Keep mixing until all granules of cacao powder are well incorporated and smooth. Taste for sweetness and add more maple syrup, if desired.
Place paper cupcake holders into cupcake tins.
Put 4 teaspoons of chocolate into the bottom of paper cups.
Drop 1 teaspoon nut butter mixture on top of the chocolate.
Sprinkle 1 teaspoon combined seeds on top of nut butter. Lightly tap tin on kitchen counter to settle ingredients.
Top each cup with 1 tablespoon of chocolate and divide the remaining chocolate between the six cups. Lightly tap down tin when finished to meld together.
Place in freezer covered with plastic wrap.
Eat right from the freezer, as coconut oil softens quickly at room temperature.