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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.