This sublime peanut butter cup style recipe replaces the traditional peanut butter with our Organic Raw Pumpkin Seed Butter and Organic Almond or Walnut Raw Nut Butter...mmmmm. These little cups of joy are rich and decadent - they have a slightly sweeter hit in the bottom layer, a gooey, nutty, seedy centre and a crisp dark chocolate top! Perfect if you fancy something sweet after dinner, not only that they're super healthy too!
Equipment
- Muffin Tin
- Saucepan
- Bain Marie
Ingredients
Bottom layer
- Handful of Pistachios - Chopped
- Handful of Dried Cranberries - Chopped
- Zest of 1/2 Orange - Grated
Middle layer
- 2 Tbsp Nut Butter
Top layer
- 80g Dark Chocolate
Method
- Line a deep muffin tin with 6 cake cases.
- Start by melting the coconut oil in a saucepan over a low heat. Once melted, sift in the cacao powder and stir well to combine.
- Add the pumpkin seed butter and stir well. Then add the chopped pistachios, cranberries, orange zest and syrup to taste.
- Add the melted mixture to the cake cases and pop in the fridge to harden for 1 hour, or in the freezer for 30 minutes.
- Mix the pumpkin seed/nut butter together and add syrup to sweeten slightly if you wish. Once combined place approx 1/2 a tbsp of the mix on top of each bottom layer of chocolate.
- Take your melted dark chocolate (melted over hot water in bain marie) and spoon over the top, ensuring it covers all of the butter centre.
- Place back in the fridge for a further 30 minutes until fully set. Store in an airtight container in the fridge and ENJOY.
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