Raw PB Cup with Espresso Chocolate

This Raw PB Cup recipe has a little backstory. My midwife asked me for it and I happily obliged to measure and write it up especially for her. When we first started looking for a midwife for our first born, Val was the first we met with, she was bright, cheerful and kind- we knew it was her. But what really hit it home was when she got a little emotional after we explained that Dave had no records of family history because he was left at a doorstep. She immediately asked if this baby would be his first and only known blood relative. We nodded. She looked at him with tears in her eyes and said, “This is going to be a powerful and intense experience for you as well.” That’s when we decided to look no further.

This recipe has held tried and true in those moments when a cup of tea and biscuit just won’t cut it. Its simple, quick and can be easily adaptable to make 1 single cup or a batch and most likely you have all of the ingredients on hand so be forewarned its good, really good.

RAW PEANUT BUTTER CUP WITH ESPRESSO CHOCOLATE

MAKES 12 CUPS IN A REGULAR MUFFIN PAN

Peanut butter bottoms

• 1 1/4c peanut butter
• 1/4c maple syrup or honey
• 3/4 to 1c softened coconut oil (depending on how wet or dry your PB is)
• 1tsp vanilla extract or powder
• dash of cinnamon
• Optional 1TBS maca or lucuma power
• Optional 3TBS puffed quinoa

Mix all ingredients until well incorporated. Fill lined muffin tins 1/2-2/3 full, freeze 5mins or until firm.

Espresso Chocolate Top

• 1/4c raw cacao
• 1/4c or to taste maple syrup
• 1/2c coconut oil (melted if you want it smooth)
• 1tsp vanilla extract or powder
•  2TBS cold brew espresso

Mix all the ingredients together. Remove PB bottoms from freezer and top with 1TBS of chocolate mixture. Freeze 30 mins or until set. Store in freezer. Enjoy!