Good Afternoon friends! I hope you are all well and that you had a lovely weekend.
We did! Saturday it POURED and we went to watch my Nephew in his Soccer Grand Final … super exciting game even in the cold and rain and they won 5-2!
My sister, her hubby and their son and daughter … with my 4 kids!
Sunday the sun was shining! We headed to Church and then in the afternoon my big girls had another Physie Comp on. Miss 12 won her age as well as the dance award and Club Champion. Miss 10 came 2nd in her age. Super proud Mumma moment for sure!
Me with my big girls!
We had friends over for dinner on Saturday night and wanted to pop something together for sweets … I was going to do ‘Peanut Butter Cups’ but found a ‘Peanut and Cacao Spread’ so decided to make a couple of changes and try them out … just like the Peanut Butter Cups, these were huge hit! I hope you love them too!
Peanut Cacao Cups
1 cup desiccated coconut (110g)
8 medjool dates (85g)
¼ cup raw brazil nuts (50g)
1 heaped tblspn cacao
peanut and cacao butter (or nut butter of your choice) approximately ¼ cup
9 strawberries
Place desiccated coconut, dates, brazil nuts and cacao 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 lightly greased mini muffin tins and use your fingers to push the mixture in, to form a cup / tart base.
Place ½ tspn of peanut and cacao butter into each base and place in the freezer for at least one hour.
Remove the cups from the freezer and place half a strawberry on top of each one.
ENJOY!
Makes 18.
Notes: – You can use nut butter of your choice.
- 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!
- Swap the strawberries on top for blueberries or coconut.
Wishing you a wonderful week! Look forward to connecting with you all again soon!
Take Care of You,
Collette x
Peanut Cacao Cups
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