Pb Raspberry & Coconut Cups
Ingredients
- pb layer:
- 2 -4 tbs maple syrup
- almond milk to thin
- coconut layer:
- 2 tbs stevia @naturally_sweet_australia
- 1tbs of desiccated coconut
- raspberry layer:
- 100g raspberries
- maple to sweeten-optional
- 1tsp chia seeds
- •alternatively-you can use a tbs of jam per cup
- Only takes 5 mins to assemble and just setting time ??♀️ First melt a 100-150g of chocolate (approx a block) with a smidge of coconut oil (10ml -optional) . Set up 6 silicone or normal muffin moulds and using 2/3 of the mix distribute evenly pushing the chocolate up the sides
- PB LAYER
- •6 tbs of Pb or use 1/3 cup peanut butter)
- •2 -4 tbs maple syrup
- •almond milk to thin
Preparation
To assemble, once choc bottoms have been done refrigerate to set. Once set mix Pb layer ingredients together until it resembles a drippy peanut butter, taste and adjust. Distribute evenly & refrigerate or freeze. Mix coconut layer and repeat the process
Smash raspberries and mix in chia seeds. Let sit for 5, you want it to be a thick jam. Distribute evenly and place in the fridge or freezer to set . Top with remaining chocolate. Set and enjoy