Vegan White Chocolate Peanut Butter Cups
Ingredients
- 150g vegan white chocolate (or any dairy-free chocolate)
- 1/4 cup peanut butter
- 1 tbsp maple syrup
- tiny pinch of salt
Optional
- Freeze-dried raspberries
Preparation
In a bowl, mix the peanut butter and maple syrup together vigorously until the peanut butter firms up.
Form the mixture into little patties slightly smaller than your moulds.
Place the patties on a tray lined with baking paper and freeze until firm.
Meanwhile, melt the chocolate.
Place a spoonful of melted chocolate into the bottom of each mould and freeze until set.
Once the chocolate is set, place a peanut butter patty in the center of each mould.
Fill the moulds with more melted chocolate.
Top with a sprinkle of freeze-dried raspberries.
Place in the fridge or freezer until set.
Notes
Berries have high antioxidant capacities and may improve memory; use organic for maximal nutritional benefits.
Recipe credit to Jess from mindfullyjessica.
