1Tablespoonpure maple syrup(not technically raw, but the flavor is great-- substitute if desired!)
pinch of salt
Nut butter of choice(I prefer salted almond butter)
*optional: banana slices(or fruit of choice)
Combine the first four ingredients in a bowl and whisk until smooth, to create the chocolate mixture.
Fill 3 mini-cupcake liners with enough chocolate to cover the bottom (about a teaspoon).
Optional: Place a slice of banana in the middle, for an "Elvis-style" peanut butter cup.
Place the bottom layer in the freezer to harden-- just a few minutes should do the trick.
Once the bottom layer is solid, it's time to add a dollop of nut butter! Use enough nut butter for a creamy center, but try to keep it in the middle-- so that the chocolate you pour on top will cover the sides! I used almond butter, but if you really want to keep this Elvis-themed, go for the peanut butter!!
Cover the nut butter with the remainder of your raw chocolate, then place in the freezer to set. The chocolate should be solid in just 10 minutes, but for a truly solid center, waiting 4-6 hours is recommended. If you add the banana slice, freeze overnight for an ice-cream like center.
Store any extras in the freezer, and serve chilled!