Vegan Peanut Butter Raspberry Cups with Coconut Cream
Ingredients
Chocolate coating
- 100-150g vegan chocolate
- 10ml coconut oil (optional)
Peanut butter layer
- 6 tablespoons Pb+ or 1/3 cup peanut butter
- 2-4 tablespoons maple syrup
- almond milk to thin
Coconut layer
- 45-60ml coconut cream
- 2 tablespoons stevia
- 1 tablespoon desiccated coconut
Raspberry layer
- 100g raspberries
- maple syrup to sweeten (optional)
- 1 teaspoon chia seeds
Preparation
Melt 100-150g of vegan chocolate with a smidge of coconut oil (optional), set up 6 silicone or normal muffin moulds, and distribute 2/3 of the mixture evenly, pushing the chocolate up the sides.
Refrigerate the chocolate bases until set.
Mix the peanut butter layer ingredients together until it resembles a drippy peanut butter, taste and adjust, then distribute evenly and refrigerate or freeze until set.
Mix the coconut layer ingredients and distribute evenly, then refrigerate or freeze until set.
Smash the raspberries and mix in the chia seeds, let sit for 5 minutes to thicken into a jam-like consistency, distribute evenly, and place in the fridge or freezer to set.
Top with the remaining chocolate mixture, set in the fridge or freezer, and enjoy.
