peanut butter cups

ok, so the recipe i’m going to share is not actually made with peanut butter, but you get the idea.

you won’t believe how easy these are to make. just five ingredients (four if you omit the maca powder) and less than half an hour!

what you need

½ cup cacao
½ cup coconut oil
¼ cup agave or maple syrup
1 tbsp maca powder
¼ cup nut butter – i used choc-macadamia butter for half and almond, brazil nut and cashew spread for the other half (any nut butter will work)
silicon patty cases

what to do

i made these on a warm day, so my coconut oil was liquid. if your coconut oil is hard, melt it first in a saucepan

place cacao, coconut oil, sweetener and maca powder in a bowl and gently whisk until smooth

place a teaspoon of the mixture in each patty case, place in the freezer for 5 minutes

place a teaspoon of nut butter on the hardened base

top with remaining chocolate

place in freezer for 20 minutes to harden

remove patty cases and store in an airtight container in the fridge

you could add lots of other flavourings to the chocolate, like cinnamon or ginger or orange or chilli

what’s your favourite nut butter? i’d love to hear what variations you make

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5 thoughts on “peanut butter cups

  1. They are quite rich, so even though they are small, one is enough. They should keep for a month or so in the fridge, if they last that long. You could halve the recipe, which will make about 8.

    • Made these yesterday. Made a mistake with patty cases – too large. As you say, very rich. They tasted even better today, although I doubt I will make them again as they are just TOO fattening and TOO moorish

      • It’s really important to get fat in your diet. We’ve been brainwashed to think that fat makes us fat, but we need good quality fats and coconut oil is a good quality fat. So make them, eat them and enjoy them!

  2. Pingback: Choc Caramel Pops | mumma mandy

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