Chocolate Peanut Butter Cups

1. Place the cacao butter and agave syrup in a Vitamix or high-speed blender and blend on high speed until liquid, then add the cacao powder and blend again to combine.
2. Transfer to a bowl, then coat the bottom and sides of 6 mini paper muffin liners with the chocolate, reserving enough to make a lid for each one. Place in the freezer for 4 minutes to set.
3. Meanwhile, wash and dry the blender jug and whiz the remaining ingredients to form a smooth butter.
4. Divide the peanut butter between the chocolate cups and pour a layer of chocolate over the top.
5. Return to the freezer for 5–10 minutes to set.
6. Store in an airtight container in the refrigerator.

Reprinted with permission from Eating the Alkaline Way © 2013 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co., Inc. Photography by Lisa Linder.