It is time for something sweet! Don't you agree?
Now, I got to try out some cocoa butter from work, they are little pellet that are easily melted in a pan over a low temperature. Mainly it is used in chocolate, but it has become more and more popular to try and add to other recipes, or home made sugar-free chocolate.
Since I am surrounded in chocolate at work, I didn't want to go down the obvious route. This lead me to - peanut chocolate!
Vegan Crunchy Peanut & Dark Chocolate Cups
(Makes 7 mini moulds)
For the peanut crunch:
2 tbsp cocoa butter
2 tbsp xylitol/sukrin gold/brown sugar
2 tbsp crunchy peanut butter
For the chocolate:
1 tbsp cocoa butter
1/2 tsp cocoa powder (unsweetened)
1 tbsp xylitol/sukrin gold/brown sugar
2-4 drops stevia vanilla (optional)
- Start with the "peanut crunch" by melting the cocoa butter, this will take less than a minute. Stir through the peanut butter and sweetner until combined. Divide between mini cupcake moulds, or bigger one if you have taken the excellent decision of doubling the recipe.
- Now, repeat with the chocolate; melt cocoa butter on low heat, mix in cocoa powder and sweetner(s), drizzle into the moulds over the peanut crunch, and leave them to set in the frige for about half an hour/an hour until set, before serving.
I took some of these with me to work the other day and they disappeared within minutes! And I have made them several times now....
Crunch! My friends couldn't believe they were healthy, and loved the sweetness and the crunch. Perfect snack alongside your cuppa.
This morning, I also uploaded the pictures from my vegetarian "Rabbit Burns" Night Supper. The vegetarian compared to the meaty one tasted just as nice! But it's a little bit lighter, which means you can have an extra bit, yum!
Recipe by yours truly,