Peanut Butter Cups

by Collette White | Feb 26, 2014

Good Afternoon friends. I hope this finds you all having a wonderful day!

Words can not express how much I am touched by the hundreds of messages I have received since posting my ‘Raw Emotions’post on Monday. I have been sitting here trying to find right words to say so much more than ‘Thank you for your support’ but I am at a loss …. I thought perhaps I could show my appreciation through food! I hope the yumminess of this recipe show you all just how much I appreciate YOU …. and when you make them and love them, you think of me and smile! 

Ingredients

1 cup desiccated coconut (110g)

8 medjool dates (85g)

¼ cup raw macadamias (40g)

peanut butter (or nut butter of your choice) approximately ¼ cup

2/3 cup rapadura (or brown sugar) (90g) OR
1/4 cup maple syrup (75g)
(the rapadura doesn’t always dissolver 100% so may leave chocolate slightly ‘gritty’ it will still taste great!)

½ cup coconut oil (liquid form) 90g

2 tblspns cacao (30g)

Method

Place desiccated coconut, dates and macadamias into your food processor and blitz until thoroughly combined (1-2 minutes depending on your machine). TMX = 40 seconds / speed 8.

Place teaspoon amounts of this mixture into mini muffin tins (they do not have to be greased) and use your fingers to push the mixture in, to form a cup / tart base.

Place ½ tspn of peanut butter into each base and place in the freezer whilst you make the chocolate.

Place the rapadura, coconut oil and cacao into a small saucepan and melt over a low heat, stirring constantly until thoroughly combined. Leave on a low heat for 10 minutes – stirring occasionally – be careful not to burn it.

TMX = 10 minutes / 37c / speed 3. Scrape down sides. Then, 5 minutes / 50c / speed 4.

Remove the cups from the freezer and place even amounts of chocolate on top of each one. Return to the freezer for 1 hour before enjoying!

Makes 16.

Notes

You can use nut butter of your choice. Here is the link to my home-made almond and macadamia nut butter. 

– Be careful you don’t fill the cups too much with the peanut butter as you need to leave room for the layer of chocolate.

– Use a small knife to pop the cups out of the tin (they will remove easily). Store in an airtight container in the freezer. They won’t last long!
– You can swap the rapadura for sweetener of your choice.

– I had chocolate left over so I popped the extra chocolate into the mini muffin tins and popped a whole raw macadamia in them and then placed them in the freezer also. YUM!

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,