Chocolate Peanut Butter Cups
Serves: 6
Prep: 20 minutes
Chill: 2 hours chilling time
Ingredients
FOR THE CUPS:
100 g Rolled Oats
50 g Vanilla Vegan Protein Powder
3 tablespoon Natvia Natural Sweetener
2 tablespoon Smooth Peanut Butter
2 tablespoon Almond Milk
FOR THE PEANUT BUTTER FILLING:
3 tablespoon Smooth Peanut Butter
2 tablespoon Natvia Natural Sweetener
2 tablespoon Almond Milk
0.5 teaspoon Vanilla Extract
FOR THE CHOCOLATE TOPPING:
2 tablespoon Coconut Oil
2 tablespoon Smooth Peanut Butter
2 tablespoon Natvia Natural Sweetener
5 tablespoon Cacao or Cocoa Powder
Chopped Nuts & Cacao Nibs, to decorate
Method
- First make the cups: Place the oats into a blender and whizz up to form a flour, then add the remaining ingredients and whizz again to form a dough - the mixture should just about stick together.
- Divide between a 6-hole muffin tin (it might make 5 or 6) and press on the bottom and up the sides of each to reach the top. Set aside.
- Whisk together the filling ingredients until smooth and slightly runny and spoon between each cup to fill up to 2⁄3. Chill in the fridge while you make the topping.
- Gently melt the coconut oil and nut butter then whisk in the Natvia and cacao/cocoa powder until you have a smooth chocolate sauce.
- Pour this over the top of each cup to reach the top then sprinkle over the chopped nuts and cacao nibs Chill in the fridge for at least 2 hours to set - then they are ready to pop out and enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 6.1g | 6.2g | 14.2g | 765kJ | 183 | 270g |
