Ingredients

Base:

• • 3/4 cup macadamia nuts
• • 1/3 cup rolled oats
• • 8 pitted dates (or 4 large)
• • 1/3 cup desiccated coconut

Filing:

• • 3/4 cup Mayver’s Smooth Peanut Butter
• • 1/3 cup rice malt syrup
• • 1 tablespoon coconut oil
• • Pinch of salt
• • 1/3 cup raspberry jam

Topping:

• • 50 grams melted coconut oil
• • 50 grams super dark chocolate
• • 1/2 cup cocoa powder
• • 1/4 cup maple syrup

Method

1. To make the base, place the macadamia nuts and oats into a blender and process until finely crumbed.
2. Add the dates and blend again until a dough-like consistency is formed. Once the mix is starting to stick together, add in the coconut and blitz momentarily.
3. Transfer into a mixing bowl and scoop out spoonful’s into the base and sides of 12 large silicone cupcake moulds.
4. Pop into the freezer to set.
5. To make the filling, combine Mayver’s Smooth Peanut Butter and other ingredients (except the jam) in a blender until smooth and creamy.
6. When this is nice and blended, spoon a tablespoon or 2 full onto the base you previously made of each mould. We filled 1/2 with jam as well, PB & Jam is an epic combo!
7. Pop back into the freezer to set.
8. To make the topping, melt the coconut oil and 85% + dark chocolate until smooth.
9. Mix through the cacao powder and maple syrup.
10. Pour this mix onto the peanut butter layer and return to freezer for an hour to set.
11. To serve, remove the cups from their moulds and top with dusted cacao powder.
12. Enjoy!

Thanks for this recipe @healthfoodproject