So – last week it had dawned on me that I haven’t touched a ‘reeces’ peanut butter cup in forever and I used to be OBSESSED. And it definitely wasn’t a small obsession. Oh no. When I used to be a sugar monster, the days of peanut butter cups forever being by my side were ongoing and fastly increasing. I’m sure many of you will have felt or feel the same towards to cups of heaven.
However when I started to become more aware of the effects of sugar, I ditched the cups and never looked back. Dramatic, I know but sugar is seriously not my friend.
SO – ( I can’t believe it’s taken me this long to make these bad boys ) when I had the peanut butter cup light bulb moment, I decided I need to make some to share with you all. I added in my favourite chia jam too to have some PBJ feels in there.
Chocolate mix –
200 g coconut oil (melted)
200g Cacao butter ( melted )
1 cap of vanilla
4 tbsp of cacao
1 tbsp of Maple Syrup
Spinkle of Himilayan salt
Smooth peanut butter
3 tbsp Chia seeds
200g fresh raspberries
1 tbsp maple syrup
1 cap of vanilla essence
Mix all the of ‘chocolate mix’ ingredients in a large bowl. Ensure the cacao is thoroughly mixed in so there are no clumps! Leave to one side.
– In a separate bowl, mash the raspberries with the back of a fork.
– Once the raspberries are more liquefied, add in the maple syrup and vanilla mix again.
– add in the chia seeds as a final hit and mix thoroughly.
– Pour the mixture into an air tight and leave to set in the fridge ( usually takes 10 – 15 minutes)
– Using muffin cake cases, pour the chocolate mix in so its just filling the bottom circle of the case (not too thick).
– Leave to set in the fridge for 10 minutes, use the freezer if needed.
– Once the chocolate has set and is solid, spoon out the peanut butter in the centre of each case and then spread evenly across the chocolate base.
– Spoon out the chia jam, as little or as much as like and spread evenly again.
– Leave in fridge for another 10 minutes
– Take the topless beauties out of the fridge and pour the chocolate mixture over them until you can no longer see the filling and all the sides and areas are covered.
– Place back in the fridge for 15 minutes (again you can use the freezer to hurry the process up).
Voila! You now have raspberry peanut butter cups and they are totally guilt-free!
You can thank me later 😊