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Andalusian recipes, travel, and design

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)

While making some Salted Chestnut “Sugar” Cookies, I realised the taste of the dough was very similar to that of a peanut butter cup. I actually do not like peanuts at all, except for maybe in a satay sauce or with this minor exception, in a candy cup. In fact, growing up, I couldn’t stand eating the traditional American peanut butter & jelly sandwich. It still upsets me to think about it…


However, the combination of sweet and salty and chocolate all in one is definitely a different story. And the best part of this, is that there are no peanuts, which are not as healthy as we used to think and cause many allergies, as they are a legume (which have a lot of anti-nutrients).


These “peanut butter cups” are made with chestnut flour, which is very versatile and fun to bake and cook with. The chocolate I used was from this Chili Chocolate recipe, which I altered as follows for the candy cups:

Chili Chocolate


  • 1 cup grated raw cacao butter
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (add more to taste, if you like)
  • 1/2 teaspoon chili powder

To make, simply melt all the ingredients together over low heat on the stovetop or in the microwave. It takes less than a minute. If you prefer to omit the chili, do so; although I have to say I like the combination of sweet, salty and spicy, but it’s my personal preference. 😉


And as this is a “no bake” recipe (minus a little bit of heat to melt the chocolate mixture), it’s perfect for joining this month’s Sweet Adventure’s Blog Hop “Sweets Without Heat”.

I warn you though: they are addictive! I made one batch and never made it around to taking pictures, so  I had to make a second batch to be able to photograph them…. and to indulge again, of course!

Okay, let’s get started!

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)
Recipe Type: Raw Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Total time:
Serves: 24
Makes about 24 mini cups.
  • For the Chili Chocolate Recipe:
  • 1 cup raw cacao butter, grated
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (more to taste, if desired)
  • 1/2 teaspoon chili powder (omit, if desired)
  • For the Chestnut Filling:
  • 1 cup chestnut flour
  • 1/4 cup + 2 tablespoons coconut oil, solid and packed
  • 3 tablespoons raw honey (or sweetener of choice)
  • 1 teaspoon coarse sea salt (add more, if desired)
  1. Make a batch of the Chili Chocolate, by melting all of the ingredients together in a saucepan over low heat, about 1 minute.
  2. Prepare a mini cup cake pan with liners.
  3. Pour 1-2 teaspoons of the melted chocolate mixture into each cup.
  4. Refrigerate for at least 30 minutes until set.
  5. In the meantime, mix all of the ingredients for the Chestnut Filling by hand in a mixing bowl.
  6. Place about a teaspoon of the chestnut filling on top of the set chocolate in each cup.
  7. Pour another 1-2 teaspoons of melted chocolate over top and refrigerate again until set.











The SABH is brought to you by 84th & 3rdThe Capers of the Kitchen Crusader, and moi, Dining With a Stud. This blog hop is open to all food bloggers.

This  hop is open from 9am 20 May 2013 – 11:59pm 27 May 2013 [AEST Sydney  time]. Please only link-up new posts published on or after 20 May.

For entry instructions, the badge and joining the fun, please check this month’s host recipe, Raw Chocolate Ganache Tart by Dining with a Stud.

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Rhubarb-Chipotle Goat Cheese Pizza, Paleo

A few days ago, I embarked on a Rhubarb recipe quest, resulting in a savory dish, Chicken a les Herbs de Provence & Savory Rhubarb, and a sweet dish, Rhubarb-Orange Frangipane Tart, as well as a Rhubarb-Orange Compote.

The compote has a unique tangy-sweet flavour, which I thought would also pair well with some goat’s cheese, which we love to enjoy.


After a lovely day outdoors exercising, walking along the banks of the Thames and mingling with the local crowd eager to soak in as much sun as possible in London, the Sunday afternoon lent itself to being rather lazy… and what better to end the day than with a pizza night treat!


The goat’s cheese, rolled in chipotle powder, provides the spicy touch to contrast with the sweetness of the compote and complement the peppery wild rocket.


I “borrowed” the pizza crust recipe from Caveman Strong, here, and added a couple of spices of my own. I’ve tried a few Paleo pizza crusts already and sadly I am not there on any, especially not the cauliflower crusts, as the taste of the cauliflower, for me, is too strong, and the texture is never quite right. However, this coconut flour crust is quite good, rather neutral in flavour, and has a sort of bread-like texture, without being a thick pizza crust (which we do not like). And one of the best features of this crust is that it’s super easy to make and requires no special skills, like kneading or tossing the old fashioned dough!



Rhubarb-Chipotle Goat Cheese Pizza, Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
Makes one large pie, 8 slices.
  • For the pizza crust:
  • 3 eggs
  • 1/2 cup coconut flour
  • 1 cup coconut milk
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon basil
  • 2 cloves garlic
  • For the toppings:
  • Rhubarb-Orange Compote (please see link above for the recipe)
  • goat cheese, with rind, about 6 slices
  • chipotle powder
  • 3-4 bacon strips, fried/cooked, and cut into small pieces
  • 6-8 brown, button mushrooms, sliced
  • wild rocket
  1. For the crust:
  2. Preheat the oven to 180C (350F).
  3. Place a sheet of parchment paper on a pizza pan and drizzle with some olive oil.
  4. Mix all the ingredients in a food processor or electric blender until smooth. The “dough” will be a thick paste instead of dough-like.
  5. Spoon the mixture onto the pizza pan and with a spatula or spoon, spread evenly and into a round or square shape, depending on the shape of your pan.
  6. Bake for 12-15 minutes.
  7. Top with the toppings below:
  8. Roll a large slice of the goats cheese in the powdered chipotle.
  9. Cut the cheese into slices, about 6.
  10. Spoon the Rhubarb-Orange Compote over the pre-cooked pizza crust, about 1/2 cup.
  11. Spread evenly on the crust.
  12. Place the goat’s cheese slices on top.
  13. Sprinkle the mushrooms and bacon pieces on top.
  14. Bake about 8 minutes until the cheese is slightly melted.
  15. Remove from the oven and add the wild rocket over top.
  16. Serve immediately.