Peanut Butter Cups

by kate mcildowney

PBC

Ingredients:

For the base
  • 3/4 cup almonds, ground into a meal (20 seconds in a blender)
  • 1/4 cup oats, ground into a flour (you can fire these into the blender with the almonds)
  • 2 tablespoons peanut butter (or any nut butter of your choice)
  • 1.5 tablespoons melted coconut oil
  • 1.5 tablespoons maple syrup (or agave)
  • 1/4 teaspoon cinnamon
  • pinch of sea salt, optional
For the topping
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup (or 2 tbsp agave)
  • 2 tablespoons cocoa powder
  • pinch of fine grain sea salt, optional. 

nb. We used silicone muffin cases - you can find them here.

Method:

  1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Move into a large bowl and break up any lumps.
  2. Place the nut butter, coconut oil, maple syrup , cinnamon, vanilla, and salt into a bowl and heat in the microwave for 60 seconds, then add to the bowl with the flour. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
  3. Portion the dough into each muffin case and press down until even and smooth.
  4. To make the chocolate topping: Stir together the coconut oil, maple, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly.
  5. Place in the freezer on a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
Serving Size 1 of 12 cups | Calories 140 calories | Total Fat 11 grams
Saturated Fat 5 grams | Sodium 45 milligrams | Total Carbohydrates 9 grams
Fiber 2 grams | Sugar 5 grams | Protein 2 grams
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