This one is for all the peanut butter and chocolate lovers! Decadent and rich this goes a long way. Can be made keto by swapping out maple syrup for a low sugar sweetener.
1 DIY Cacao Crunch dry mix
4T Coconut oil, melted
1T Maple syrup
¾ cup smooth Peanut butter
1/3 cup coconut oil, melted
2T maple syrup
100g dark chocolate
3T coconut oil, melted
Line muffin tin with muffin liners - 8 for standard muffin tin or 15-16 for mini muffin tin
Combine ingredients for the base and press firmly into the bottom of the lined muffin cup, distributing evenly.
Place the filling ingredients in a microwave proof bowl or small pot. Warm gently in the microwave or stove top and stir until all ingredients are smooth and well combined.
Pour on top of base in the muffin cups. Place in the fridge for approximately 20-30 minutes so filling begins to harden.
Gently melt chocolate on lowest power in microwave and stir in coconut oil until well combined and smooth.
Pour over filling, ensuring chocolate goes to the edges.
One standard muffin sized peanut butter cup may need cutting in half per person (or even into fourths for children) as it is very rich (but delicious!).
Keep chilled and store in a covered container in the fridge.
Download recipe here
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