200g dark chocolate (70%+ cocoa content)
90g (3 tablespoons) smooth peanut butter
60g (3 tablespoons) coconut oil
15g (1 tablespoon) rice syrup
Using a mini muffin tray this recipe makes 24 cups. You could use any size to be fair. (It would probably make half as many in a normal muffin tray I suspect.)
Pop your mini muffin tray in the fridge before hand to get chilled (optional).
Melt the dark chocolate in a Bain Marie set up (metal or glass bowl over a pot of hot water).
Slide the tray in to the freezer while you prepare the filling.
Pop all remaining ingredients in to a clean metal/glass bowl and pop over your pot of boiling water to melt a little. Mix together. Remove from heat. Go get your tray out of freezer. Spoon the filling in to each case – for a 24 hole mini muffin tray it was about 1.5 teaspoons per hole. Start with 1 teaspoon each and then just share out remainder so you don’t run out.
Tray back in the freezer and chocolate bowl (which should be a bit more than half full still) back on the Bain Marie. Warm your chocolate so it’s smooth again. Remove from heat. Get tray back. Cover each cup with a teaspoon of melty choc. Smooth over.
Pop tray back in freezer for a few minutes then you can move it to the fridge.
When they’re set you can flick the excess chocolate off from around the sides to make a smooth top (from where the sides may have been painted with choc higher than the cups were filled). And eat up to your hearts absolute delight!!!😍
Store in the fridge.
Macros (per cup):
7.8g total fat
(4.7g saturates, 0.8g polyunsaturates, 2.0g monounsaturates, 0g trans)
(1.3g fibre, 3.0g sugar)
You could substitute the peanut butter for another nut butter and rice syrup for agave, honey or maple (I use rice syrup for its favourable sugar profile – much less fructose than other sweeteners). Think I’ll be trying almond and maple cups next. Can’t WAIT!!😋 enjoy!
Over and out