Peanut Chocolate Cups


This scrumptious, quick, raw vegan treat is one my my boys favorites. The best thing about it is that this recipe is super easy, so your kids can help you make it. The combination of sweet and salty flavors will awaken the memory of a snickers bar for you. These do not last long in our freezer.

Makes 10 pieces

Ingredients

IMG_8781.JPG

CHOCOLATE BASE

  • 6 tbsp raw cacao butter

  • 4 tbsp of raw cacao powder

  • 2 tbsp maple syrup

  • 2 tbsp coconut oil

PEANUT FILLING

  • 1 cup roasted peanuts

  • A pinch of sea salt flakes

  • 3 tbsp maple syrup

  • 2 tbsp coconut oil

  • 1/4 up roasted peanuts for garnish, chopped

Method

Melt the cacao butter in a double boiler, followed by the coconut oil. Once melted, add all the remaining ingredients for the chocolate base and whisk to combine. Transfer the chocolate base into a saucer and pour them equally into silicon cupcake moulds. Place them in a freezer for one hour to set.

In the meantime make the peanut filling by combining all the ingredients of the peanut base into a high speed food processor and process until you reach your desired consistency.

Take the moulds out of the freezer and scoop the peanut mixture on top of the chocolate.

Sprinkle with chopped peanuts and place back into the freezer for 60 minutes.

Remove from the freezer. Take the peanut butter chocolate cups out of the moulds by pushing upwards underneath the moulds.

Let it defrost for 2-3 minutes and enjoy the sweet and salty indulgence!