Peanut Butter Raspberry and Coconut Cups
Ingredients
- 100-150g chocolate
- 10ml coconut oil (optional)
- 6 tablespoons peanut butter or 1/3 cup
- 2-4 tablespoons maple syrup (for PB layer)
- almond milk to thin (for PB layer)
- 45-60ml coconut cream
- 2 tablespoons stevia
- 1 tablespoon desiccated coconut
- 100g raspberries
- maple syrup to sweeten (optional, for raspberry layer)
- 1 teaspoon chia seeds
- or 1 tablespoon jam per cup (alternative for raspberry layer)
Preparation
Melt 100-150g of chocolate with 10ml of coconut oil (optional).
Set up 6 silicone or normal muffin moulds and distribute 2/3 of the chocolate mixture evenly, pushing it up the sides.
Refrigerate the chocolate base until set.
For the PB layer, mix 6 tablespoons peanut butter, 2-4 tablespoons maple syrup, and almond milk to thin until it resembles a drippy consistency. Taste and adjust sweetness.
Distribute the PB layer evenly in the moulds and refrigerate or freeze until set.
For the coconut layer, mix 45-60ml coconut cream, 2 tablespoons stevia, and 1 tablespoon desiccated coconut. Distribute evenly and refrigerate or freeze.
For the raspberry layer, smash 100g raspberries, mix in 1 teaspoon chia seeds and optional maple syrup to sweeten. Let sit for 5 minutes to thicken into a jam-like consistency, then distribute evenly.
Top with the remaining chocolate mixture and place in the fridge or freezer to set.
Enjoy once fully set.
