Reeses Peanut Butter Cups
Ingredients
- 100g of wholenut crunchy peanut butter
- 100g coconut oil
- 1 tsp stevia (I use maple syrup in my book which is fine for most people, but not so much for diabetics)
Preparation
Pop in a small saucepan, melt over a low heat to combine. Place 24 little muffin cases into a tin then spoon one tablespoon of the mix in each one. The pop in the fridge
Then melt 200g of dark chocolate (70%) and 100g of coconut oil in a small saucepan. Do this slowly on a low heat, as chocolate burns. When the peanut is set, add a tablespoon if the chocolate ontop. Then sprinkle over some seasalt crystals and chill until set
NB. These are high in fat, which I am fine with, especially as its mainly coconut. Hard to eat only one of though, very moreish! And for a different version add a dash of bourbon to the peanut layer and sprinkle with smoked seasalt for Smoked sea salt and Bourbon peanut, chocolate cups- L