Raw peanut butter chocolate cups
These raw peanut butter chocolate cups are so easy to make and absolutely delicious. They're vegan, Paleo and gluten, and dairy free.
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Servings: 24
Calories: 66kcal
Ingredients
- 120 ml melted coconut oil
- 60 g raw cacao powder
- ¼ teaspoon sea salt flakes
- 2 ½ tablespoon maple syrup
- 60 ml peanut butter
Instructions
- Place the coconut oil, cacao, salt and maple syrup in a small jug and whisk together until smooth.
- Line 2 12-hole mini-muffin tins with cupcake or chocolate liners.
- Pour a little chocolate into each one to fill them about a third of the way.
- Put the chocolate in the freezer for 30 minutes to set.
- Spoon about half a teaspoon of peanut butter in the middle of each one and if it was firm peanut butter, pour the chocolate over the top to cover it. If the peanut butter was a bit runny you will have to freeze them again until it is firm.
- Refrigerate the finished chocolates to set and store in the fridge until serving.
Nutrition
Calories: 66kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Calcium: 7mg | Iron: 0.4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
