Choc-Peanut Butter Cups
I love the combination of chocolate and peanut butter!!! These are super easy to make, and the trick is to make sure you pat each cup fully into the sides of the cupcake or muffin tin you use. The peanut butter filling should be blended until really creamy and you can always add a bit more maple syrup if you like. Full of protein, these are the perfect healthy treat to snack on or after a workout. BB
1 cup coconut
1 cup almonds or macadamia
8 Medjool dates
3 tablespoons coconut cream
Peanut Butter Filling
1 cup natural peanut butter
2 tablespoons maple syrup
3 tablespoons organic coconut oil
1/2 cup raw cacao powder
1 tablespoon organic maple syrup
1/3 cup organic coconut oil (melted)
1/4 cup cacao nibs (optional)
The Bondi Baker Method
Step 1- For the base, place all ingredients in the food processor and blend until smooth. Then pat firmly into well-greased muffin or cupcake tins lined with baking paper, and place in the fridge to firm.
Step 2- Meanwhile, for the filling blend all ingredients until smooth and creamy. Then pat down on top of the firm base and place in the fridge for at least three hours.
Step 3- For the topping, blend all ingredients until fully combined and then pour on top of each cup. Then place in the fridge for another hour or until ready to eat!