-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
PB CUP
| 6 | tbsp peanut butter |
| 6 | tbsp coconut oil |
| 6 | tbsp date syrup |
CHOCOLATE GANACHE
| 80g | chocolate |
| 8 | tbsp coconut oil |
IF I EAT EQUAL AMOUNTS OF DARK CHOCOLATE AND BROWN CHOCOLATE, THAT’S PRETTY MUCH A BALANCED DIET 🏃🏽♀️IF YOU’RE ALLERGIC TO PB OR NOT A FAN, THIS WORKS WITH ANY OTHER NUT BUTTER, SAME MEASUREMENTS!
METHOD
- Starting with the ganache, melt the chocolate and coconut oil
- Leave to set at room temperature for 3 hours (this depends entirely on the temperature of your kitchen, mines pretty warm so it takes a while) *
- For the PB cups, mix the ingredients in a saucepan on low - medium heat until melted
- Pour into mini cupcake moulds and freeze for ~ 1 hour
- Once the ganache has thickened into a mouse-like texture, not solidified, it’s ready for piping
- Use a piping bag to top the cups with ganache
- Devour, and hide the remaining from your sister 👭