-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
BASE (makes 6)
| 30g | coconut oil (melted) |
| 30g | agave syrup or maple |
| 110g | oat flour |
CHOCOLATE GANACHE
| 50g | chocolate |
| 1 | tbsp coconut oil |
CREAM LAYER
| 65g | cashew butter (or cashews) |
| 65g | coconut milk (canned, thick white part) |
| 2 | tbsp coconut oil (melted) - 23g |
| 1 | tbsp agave syrup or maple |
PEANUT BUTTER PRALINE
| 2 | tbsp peanut butter (48g) |
| 5 | tbsp agave syrup or maple |
| 1 | tbsp coconut oil (melted) |
CHOCO DATE CARAMEL FROSTING
| 100g | dates |
| 75g | peanut butter |
| 4 | tbsp agave or maple syrup |
| 4 | tbsp coconut oil (melted) |
| 5 | tbsp coconut milk (or any plant milk) |
| 1 | tbsp cacao |
SAY HELLO TO MY ALL TIME FAVOURITE PEANUT BUTTER CUP. IMAGINE BITING INTO 5 LAYERS OF NUT BUTTER CARAMEL HEAVEN. IF YOU HAVEN'T TRIED THIS, YOU NEED TO!
AN OATY CRUMBLE, TOPPED WITH A LAYER OF CHOCOLATE GANACHE, CASHEW CREAM AND PEANUT BUTTER PRALINE AND A CHOCO DATE CARAMEL FROSTING!
METHOD
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
- Melt the chocolate ganache ingredients in a bain marie or saucepan and fill each cup with 1.5 tbsp of melted chocolate.
- Freeze for 15 minutes until firm
- Blend the cream ingredients until smooth and fill each cup with 2 tbsp of cashew cream. Freeze for 15 minutes until firm
- Mix the peanut butter carmel praline ingredients together in a bowl and fill each cup with 1 tbsp each
- Blend the choco date caramel ingredients in a food processor until smooth and top each with 1.5 heaped tbsp of mixture.
- Top with salted peanuts and chocolate chunks. Ready to eat! Refrigerates for 3 days.