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!
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)
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!
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,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions