Peanut Cacao Cups

by Collette White | September 1, 2014

Good Morning! I hope this finds you all well. We had friends over for dinner on Saturday night and wanted to pop something together for sweets … I was going to do ‘Peanut Butter Cups’ but found a ‘Peanut and Cacao Spread’ so decided to make a couple of changes and try them out … just like the Peanut Butter Cups, these were huge hit! I hope you love them too!


1 cup desiccated coconut (110g)

8 medjool dates (85g)

¼ cup raw brazil nuts (50g)

1 heaped tblspn cacao

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

9 strawberries


Place desiccated coconut, dates, brazil nuts and cacao 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 lightly greased mini muffin tins and use your fingers to push the mixture in, to form a cup / tart base.

Fill the cups with peanut and cacao butter and place in the freezer for at least one hour.

Remove the cups from the freezer and place half a strawberry on top of each one.


Makes 18.


You can use nut butter of your choice.

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!

Swap the strawberries on top for blueberries or coconut.

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