Peanut Butter Cups with Raw Brownie Base
Creamy peanut butter encased in coconutty chocolate and a raw date and nut brownie base... divine.
cup / 125g
(e.g. cashews, almonds, walnuts)
(soak in hot water if too dry)
Pinch of salt
smooth peanut butter
(I love Pip and Nut or Meridian)
dark chocolate, broken into chunks
In a food processor, blitz up the nuts until finely ground and pour into a separate bowl.
Pulse the soft dates in the food processor until they form a paste. Add the ground nuts back in alongside the cocoa powder and a pinch of salt.
Divide the mixture equally among the slots of a 12-hole muffin tin. Pat down until it forms a case-like shape.
Dollop a bit of peanut butter on each case. If your peanut butter is quite solid, try microwaving it for a short time, 10-15 seconds max at a time.
Place the muffin tray in the freezer for 30 minutes until the mixture has set.
After it has set, remove the tray from the freezer. Either over a double boiler or in the microwave, melt the dark chocolate with the coconut oil until it is a glossy, runny mixture.
Spoon the dark chocolate mixture equally between the 12 slot, covering the top of the peanut butter completely.
Place in the freezer for a further 30 minutes.
When you fancy a little snack, remove the tray for the freezer and pop out one of the peanut butter cup with a fork or knife. Let it thaw for a few minutes and enjoy!
1 PB cup
peanut butter cups