The middle of the semester can be bleak, and we get it. The excitement of returning to campus has worn off and you start running out of excuses to put off your deadlines. It’s cold AF outside, almost always raining (at least here in Scotland), and the library is starting to become your second home. But thats ok, because one thing we all know is that chocolate is always there for you. No matter what.
And since chocolate plus peanut butter literally makes the world go round, a combination of the two is the best pick-me-up after a long day, ever. This easy recipe will satisfy your cravings while giving you the right kind of energy you need to conquer those pesky deadlines, since it has none of the bad stuff that is refined sugar (blech, btw).
This easy recipe for healthy homemade peanut butter cups, courtesy of Madeline Shaw, will literally change the way you live (and it looks pretty damn good too). Also, since every ingredient is raw, it’s basically like eating delicious tasting veggies, right? So you can enjoy the great taste guilt free.
So whether you’re needing some suga’ after a long day of lectures, or you want to impress that special someone with your serious cooking skills, I promise this recipe is 100% the way to go. Because you (and whoever you’re cooking for) are worth it. If you’re feeling super up for it and want more ways to treat yo’self, here’s some recipes we think will warm you right up on these depressing, cold days (and maybe so you can pretend you’re somewhere warm?).
Raw Peanut Butter Cups
Ingredients
Instructions
Melt everything but the peanut butter and pumpkin seeds in a saucepan over low heat.
Pour 1cm of chocolate mix into the base of 12 cupcake cases.
Add about 1 teaspoon of peanut butter to each one.
Fill each case with the remainder of the chocolate mix, so that no peanut butter is showing.
Sprinkle some pumpkin seeds over the top.
Place the cups in the freezer for 40 minutes, then transfer to the fridge. Let them set for 10 minutes and enjoy.