When we were in Koh Samui back in June there was a Tesco’s and we were excited to finally try Reece’s Peanut Butter Cups. I took one nibble and was bitterly disappointed whilst HB happily devoured the rest of the pack. After 20 years of hating peanut butter he is in love with the stuff. HB is also a big fan of Whitman’s Peanut Butter Chocolate, while I again didn’t think much of it. I kept thinking there must be a healthier alternative that I can enjoy that actually tastes GOOD.
We have been in Darwin 6 weeks now, and I have not baked a single thing, besides dinners of course.
It’s hot and humid, and our days are filled with being active and outside during the cooler hours and resting inside when it’s hot.
I have been dreaming of raw slices and cakes though so I’m quite sure this recipe is the first of many to come.
Nitty Gritty: Gluten free & grain free.
Note: This is a thermomix recipe but can be easily converted into a normal recipe. Simply process the base ingredients in a food processor until combined. Melt chocolate topping in microwave or over a bain-marie.
(Makes 12 mini peanut butter cups)
- 110 gms of almond meal
- 1 tablespoon of organic coconut flour
- 1 tablespoon of melted organic coconut oil
- 2 tablespoons of raw organic honey
- 1/4 tsp cinnamon
- 1/2 tsp of vanilla bean paste
- 1 pinch of fine sea salt
- Peanut butter (smooth or crunchy)
- Add all of the base ingredients into TM bowl and mix for 20 seconds on Speed 4.
- Press base into mini silicone molds.
- Pop the prepared bases into the fridge or freezer for 10 minutes.
- Smear 1/2 tsp peanut butter over each base and place in refrigerator to cool.
- 100gms good quality dark chocolate
- 1 tablespoon organic coconut oil
- Grate chocolate in TM bowl for 10 seconds on speed 5.
- Add organic coconut oil.
- Melt for 3 minutes, 60C on Speed 2.
- Pour melted chocolate onto bases and place into fridge to set.
If you like these then you will love my Raw Red Velvet Cake with White Chocolate Frosting.