Chocolate and peanut butter are two of my favourite things, and together they’re even better! Since the shop-bought peanut butter cups are packed full of sugar and nasty additives, I decided to come up with my own healthy version.
Makes approx 12 cups
4 tbsp coconut oil
4 tbsp cacao powder
2 tbsp maple syrup
Peanut butter (make sure it doesn’t have any nasty additives, I like to use Meridian, or you can make your own)
Paper truffle cases
Melt the coconut oil in a pan, and leave to cool.
Once cool, add the coconut oil to a bowl with the maple syrup and cacao. Mix together to form a runny chocolate liquid.
Place the truffle cases onto a tray or in a tin.
Use a teaspoon to fill them about halfway full with the chocolate.
Pop them in the freezer for about 30 minutes.
Remove them from the freezer, and place a blob of peanut butter on each, before flattening it slightly.
Use a teaspoon to cover the surface of the peanut butter with more chocolate. Return to the freezer, and after a further 30 minutes, serve, or transfer to and store them in the fridge.