Raw Chocolate Peanut Butter Cups
Ingredients
Base
- 3 Tbsp cold pressed coconut oil
- 2 Tbsp almond butter (or macadamia for a more #fodmapfriendly alternative)
- 2 Tbsp raw cacao powder
- 1 Tbsp rice malt syrup
Filling
- 8 Tsp unsweetened peanut butter
Topping
- 3 Tbsp cold pressed coconut oil
- 2 Tbsp almond butter
- 2 Tbsp raw cacao powder
- 1 Tbsp rice malt syrup
Preparation
Place all base ingredients in a high-speed blender and blend until smooth. Pour into 8 silicon muffin moulds and freeze for 30 minutes.
Spoon 1 teaspoon of peanut butter into each muffin mould.
Place all topping ingredients in a high-speed blender and blend until smooth. Evenly pour on top of each peanut butter mould and freeze for at least 1 hour.
Store in an airtight container in the fridge.