Reishi Infused Raw Peanut Butter and Jelly Chocolate Cups
Ingredients
- 100g cacao butter
- 50g coconut oil
- 1/3 cup cacao powder
- 3-4 tsp reishi powder
- 1/4 tsp himalayan salt
- 1.5 tsp stevia/erythritol powder or 3 tsp maple syrup/sweetener of choice
- 40g natural peanut butter
- 1 tsp chia seeds
- 40g frozen raspberries
Preparation
Begin by making the raspberry jam. Crumble up the raspberries in a bowl and stir through the chia seeds. Set aside on the bench to defrost.
Next begin making the chocolate mix. Stir all the chocolate ingredients together (all other ingredients except the peanut butter) and spoon 1/2 of the mixture into silicone cupcake moulds (approx 4), stirring between each spoonful to prevent the mushroom and stevia setting on the bottom.
Place moulds in the freezer to set for 5-10 minutes.
Remove moulds from freezer and spoon 1 heaped tsp of peanut butter in the centre of each. Using the back of a spoon spread the peanut butter into a disk that is slightly smaller than the diameter of the chocolate base.
Spoon the raspberry jam on top of the peanut butter then spoon the remaining chocolate mixture into the cups, ensuring the raspberries are covered.
Place in the freezer for 5-10 more minutes or until set.
Eat straight from the fridge or freezer. I prefer to cut them in half and only eat 1/2 per serving as they’re quite rich and chocolatey. Enough to curb any sweet craving.
Note: For the sugar free option, I have used a stevia and erythritol powder blend that is double strength of sugar (1/2 tsp = 1 tsp of sugar). If using a different kind of sweetener, follow your taste preference for how much sugar or sugar-free sweetener to add. I recommend approximately 3 tsp of liquid sweetener.
