Good Afternoon friends. I hope this finds you all having a wonderful day!
Words can not express how much I am touched by the hundreds of messages I have received since posting my ‘Raw Emotions’ post on Monday. I have been sitting here trying to find right words to say so much more than ‘Thank you for your support’ but I am at a loss …. I thought perhaps I could show my appreciation through food! I hope the yumminess of this recipe show you all just how much I appreciate YOU …. and when you make them and love them, you think of me and smile!
Peanut Butter Cups
1 cup desiccated coconut (110g)
8 medjool dates (85g)
¼ cup raw macadamias (40g)
peanut butter (or nut butter of your choice) approximately ¼ cup
2/3 cup rapadura (or brown sugar) (90g)
½ cup coconut oil (liquid form) 90g
2 tblspns cacao (30g)
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.
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.
Place ½ tspn of peanut butter into each base and place in the freezer whilst you make the chocolate.
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. 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. Here is the link to my home-made almond and macadamia nut butter.
- 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!
I would love to hear from you when you make them!
Have a wonderful afternoon and I look forward to connecting more with you all soon. I know I have many messages I have still not replied to. I promise to get to them all.
Take Care of You,
Collette x
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Peanut Butter Cups
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