Happy Easter! In lieu of the usual corn-syrup laden sugary treats that are available at this time of the year, we’ve adapted this recipe from Detoxinista. This is a much healthier take on the store bought peanut butter cups, and they contain lots of antioxidants from the cacao powder. If you don’t have cacao powder, you can use cocoa powder but you will have to use more maple syrup.
Enjoy!
INGREDIENTS
Base:
¾ cup ground almond flour
2 tbsp Giddy YoYo cacao powder
1 tbsp melted coconut oil
1-2 tbsp pure maple syrup
Pinch of sea salt
Filling:
½ cup organic natural creamy peanut butter
1 tbsp melted coconut oil
2-3 tbsp pure maple syrup
Pinch of sea salt
Topping:
¼ cup Giddy YoYo cacao powder
¼ cup melted coconut oil
2-3 tbsp pure maple syrup
Directions:
In a medium-sized bowl, stir together all of the chocolate crust ingredients until the dough is well mixed.
Using a teaspoon, scoop out some dough and press evenly into the bottom of the silicone liners then place in the freezer to set, about 10 minutes.
Meanwhile, prepare the filling. Using the same bowl, mix all the filling ingredients together. Remove the crust from the freezer and pour the peanut butter filling over the top. Return the pan to the freezer to set for another 10-15 minutes.
While the filling is setting, combine the cacao powder, melted coconut oil, and maple syrup to a bowl, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer and return the pan to the freezer to set until firm, about 1-2 hours.
Once the cups are set, pop them out of the liners. They can be stored in an air-tight container in the fridge for 2 weeks or in the freezer for a month. We like separating the cups from each other using parchment paper.
Enjoy! These will melt quickly if left at room temperature for too long, so devour quickly ;)[/tagline_box]
