Nicole Maree’s Nutter Butter Cups


Healthy peanut butter cups? These little bites are dairy-free, gluten-free and vegan too. Dreams do come true. And they taste like this…

For the chocolate:
• 100g coconut condensed milk
• 100g cacao powder
• 100ml maple syrup
• 120g coconut oil, melted

For the peanut layer:
• 140g smooth peanut butter
• 50g coconut sugar
• 100g coconut condensed milk

1 Line a 12-hole standard muffin tin with nine silicone liners.
2 Mix half the cacao powder, half the maple syrup and half the melted coconut oil together until smooth.
3 With a small spoon, evenly distribute the chocolate mixture into the silicone liners.
4 Lightly drop the muffin tin on the bench a few times to flatten the chocolate. Freeze for 15 minutes.
5 In a small saucepan add the peanut butter, coconut sugar and condensed milk. Mix over a low heat until the sugar has dissolved. Drop a spoonful of the peanut mixture over the chilled chocolate layer, in each of the silicone liners, and spread to create an even layer. Freeze for 15 minutes.
6 Mix the remaining cacao powder, maple syrup and coconut oil together. Spoon over the peanut layer and tap the tray on the bench again to flatten the last layer. Freeze for a further 15 minutes.
7 Remove each cup from its silicone liner and serve!
8 Store the remaining cups in the freezer for up to 1 month.

Recipe courtesy of Nicole Maree, extracted from The Healthy Convert

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