Monday, 13 February 2017

PB&J Cups

For someone who isn't that keen on Valentine's Day, I've sure been using it as an excuse to make a load of cute treats. These were kind of born by accident. I made waaaaaayy too much chocolate for my vegan bounty bars, and whilst I was tempted to just eat it melted, straight out of the bowl, I decided to exercise some self control and use it for something else. Which is how these babies were born. Peanut butter cups. I made a few different kinds as I can never make my mind up especially when it comes to food, so we have peanut butter + raspberry, plain old peanut butter and last but not least peanut butter + granola, cos granola is the one. 

Ingredients (makes 8)
100g of cacao powder
200g of melted coconut oil
5 tbsp of maple syrup
a pinch of sea salt/ pink salt
8 tbsp of peanut butter
4 tsp raspberry powder
granola (optional)
silicone moulds

Melt your coconut oil and add the maple syrup, cacao powder and salt. Spoon half of the mixture into the silicone cups and put in the freezer until set. Once set, remove and add your peanut butter. Confession, I don't know exactly how much peanut butter I used but I think around a tbsp per cup – you can add more or less. Sprinkle with raspberry powder/ granola, and pour the remaining chocolate over the top before sprinkling with more raspberry powder/ granola. Add to the freezer again and pop out once fully set. These are best kept in the freezer and they're a little soft at room temperature. 


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