These mouthwatering peanut butter cups have been getting made on repeat and now you can make them too! They're super quick and easy, the whole family will love them!
Ingredients:
100g cacao butter, coarsely chopped and melted over a double pot
1/4 cup melted coconut oil
1/3 cup cacao powder
1/4 tsp Himalayan salt
3 tsp maple syrup
Lovli Spoon crunchy peanut butter
Mayver’s Raspberry fruit spread
Method:
- For the chocolate mix. Stir all the chocolate ingredients together, (all other ingredients except the peanut butter) spoon 1/2 of the mixture into silicone cupcake moulds (approx 4), stirring between each spoonful to prevent the mushroom and stevia setting on the bottom.
- Place moulds in the freezer to set for 5-10 minutes.
- Remove moulds from freezer and spoon 1 heaped tsp of peanut butter in the centre of each. Using the back of a spoon spread the peanut butter into a disk that is slightly smaller than the diameter of the chocolate base.
- Spoon 1tsp of raspberry fruit spread on top of the peanut butter.
- Spoon the remaining chocolate mixture into the cups, ensuring the raspberry layer is covered.
- Place in the freezer for 5-10 more minutes or until set.
