Peanut Butter Cups

INGREDIENTS:

• 1 cup desiccated coconut (110g)
• 8 medjool dates (85g)
• 1/4 cup raw macadamias (40g)
• peanut butter (or nut butter of your choice) approximately ¼ cup
• 2/3 cup rapadura (or brown sugar) (90g)
• 1/2 cup coconut oil (liquid form) 90g
• 2 tblspns cacao (30g)

METHOD:

1. 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.
2. 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.
3. Place ½ tspn of peanut butter into each base and place in the freezer whilst you make the chocolate.
4. 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.
5. 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.
– 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!

This recipe has been kindly shared by Collette White from:
www.cutoutthecrap.com.au