Peanut Butter Cups
These are a new office favourite, we will find any excuse to make a batch of these and pop them in the freezer. They are the perfect 3pm pick me up or 11am treat (if you can't resist).
Prep: 15 minutes
Total: 15 minutes
- 60g Dates,3/4 cup Peanut butter (220g),1/4 tablespoon Coconut oil,Generous pinch of Sea salt
- ½ cup Coconut oil (100g),½ cup Maple syrup (110ml),½ cup Cacao powder (80g),Generous pinch of sea salt
Peanut butter centre
To make the peanut butter centre, place the mixture in a food processor and blitz until fully combined. Put this to the side.
Moving onto the chocolate. Place the coconut oil and maple syrup in a saucepan over a low heat. Stir this until it is liquid.
Slowly add in the cacao and stir continuously to make sure it fully combines into a shiny chocolate.
Fill the silicone moulds or small cupcake cases ¾ of the way with chocolate. Make sure you keep some left over.
Get the peanut mixture and roll this into balls. Pop one ball into each of the chocolate, making sure to gently push it down to the centre.
Repeat this process until all of the mixture has been used.
Use the remaining chocolate to cover the tops of the peanut butter cups if any of the peanut centres are showing.
Place these in the freezer to firm up for a few hours.