Raw Vegan Peanut Butter and Chocolate Cups
The heavenly combination of peanut butter and chocolate is always decadent, and the unprocessed versions of both ingredients are wonderfully nutritious. A peanut butter and cacao smoothie has been known to get us through a long shift. This is our take on the peanut butter cup.
We usually make them in a mini muffin tin, but a standard muffin tin will work too. They make fab individual desserts.
When we can, we make our own date syrup. Simply blitz some soaked pitted dates in a high-speed blender with a little water.
Nutrition note: Dates are rich in minerals, vitamins and fibre. The humble peanut is often eclipsed these days by the more fashionable nuts, but it can punch its nutritional weight alongside all of them!
|For the peanut butter base:|
|100g||oats (gluten-free, if required)|
|1 tsp||vanilla extract|
|2 tbsp||coconut oil|
|For the chocolate topping:|
|30g||raw cacao powder|
|2 tbsp||date syrup|
You will need: 2 x 12-hole mini muffin or 1 x 12-hole standard muffin tin and a food processor
Grease a mini muffin or standard muffin tray with a neutral-flavoured oil such as sunflower oil (not coconut oil as this will go solid and won’t prevent the mixture sticking).
In a food processor blend together all the peanut butter base ingredients until they come together in a smooth mass with no lumps of date.
Divide the mixture evenly among the holes in the tray and press down firmly. Place the tray in the freezer while you make the chocolate topping.
For the topping place all the ingredients in a small pan and warm over a gentle heat until the coconut oil is completely melted. The date syrup can sink to the bottom, so make sure you mix them together really well.
Pour the chocolate over the peanut butter mix and return the tray to the freezer for at least 1 hour.
These lovely cups keep really well in the freezer for up to a month, or in the fridge for up to 2 weeks. Defrost for 1–2 hours in the fridge before eating.