Name: Double Choc Peanut Butter Cups
Ingredients: ½ cup melted cold pressed coconut oil; ½ cup cacao powder; 2 tablespoons of maple syrup (preferable organic); ¼ teaspoon of sea salt flakes; Strawberries (optional for topping); 6 teaspoons of peanut butter (one for each); 1 -2 teaspoon of cacao powder

A rich decadent tasting dessert, made from all natural, raw ingredients.

Double Choc Peanut Butter Cups

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Servings 6

Ingredients

Raw Chocolate

½ cup melted cold pressed coconut oil
½ cup cacao powder
2 tablespoons of maple syrup preferable organic
¼ teaspoon of sea salt flakes
Strawberries optional for topping

Filling

6 teaspoons of peanut butter one for each
1 -2 teaspoon of cacao powder

Instructions

In a bowl whisk together the cacao powder, coconut oil, salt and maple syrup until smooth.
Pour 1 tablespoon of mixture into muffin moulds or trays and place in the freezer for until firm (5-10 minutes).
In the meantime add 1-2 teaspoon of cacao power to the peanut butter and mix until brown.
Remove from freezer and place 1 teaspoon of chocolate peanut butter into the centre of each cup, top each with 1 tablespoon of chocolate mixture and leave to set in freezer for 30 min then place in fridge.
Store in airtight container in fridge for up to 5 days.
Top with strawberries, coconut, cacao nips or kiwi fruit.