These are the perfect little treat to satisfy any sugar craving.
Sorry for the lack of blog posts recently, last week was a crazy cooking week, culminating in cooking a supper for 150 people on Saturday night…on my own. I was munching on these throughout and they really kept me going so I couldn’t wait to share them with you!
Eating healthily and focussing on nutritious delicious foods, absolutely does not mean you can’t still enjoy the sweeter things in life. These are the perfect treat to whip up when you want a little treat. They are seriously scrumptious. Think of them as the infamous Reese’s Pieces, much snazzier, far more fabulous cousin.
Whilst munching on a normal chocolate bar can leave you feeling lethargic once that initial sugar high has crashed, these healthier double crunch peanut butter cups are packed full of plant protein in the nut butters which will help to energise you. These are a winner on all fronts!
Give them a go, I know you are going to love them! They also only take about 10 minutes to whip up, which is so much quicker than popping to the shops to stock up on chocolate that will make you feel sluggish and sloth-like.
- ½ cup cacao butter
- 2 tablespoons of raw cacao powder
- 3 tablespoons of maple syrup
- 2 tablespoons of almond butter
- 1 cup pitted medjool dates
- 4 tablespoons of brown rice puffs
- 4 teaspoons of crunchy natural peanut butter, or smooth if you're a smoothie
- First thing to do is to place 4 muffin cases in a muffin tray.
- Preheat the oven to 180C. Place the brown rice puffs on a baking tray and then when the oven is hot, lightly toast these in the oven for about 6 minutes.
- Now, lets make the chocolate layer - All you have to do is melt the cacao butter with the almond butter and the cacao powder in a pan over a low heat.
- Once it's melted place the pitted dates and maple syrup in a food processor and then pour the melted contents of the pan in. Blitz until gorgeously smooth and creamy. Try to resist diving straight in and acting like a hippo wallowing in mud.
- Spoon 2 tablespoons of the chocolate mixture into each muffin case.
- Now pop this in the freezer for about 5 mins to firm up a little.
- Once the chocolate has firmed up, remove from the freezer and top each muffin case with 1 tablespoon of the toasted brown rice puffs and then 1 teaspoon of peanut butter. Put back in the freezer for another 5 mins.
- Then finish them off by topping them each with another 2 tablespoons of the chocolate mixture. Put back in the freezer once more to firm up.
Serve only to people you really
If not eaten immediately, um why not? But in case of an emergency, these can be kept in the freezer ready for enjoying later.