Coconut Peanut Butter & Blackcurrant Cups

6

PORTIONS

Ingredients

Base

  • ½ C Almonds
  • ½ C Desiccated coconut
  • ¼ C Cacao powder
  • ½ C Dates (soaked in hot water for 10-15mins)
  • 2 Tbsp Coconut oil 

Peanut Butter Layer

  • 1 Jar Cocomanuts smooth coconut peanut butter
  • 1 Tbsp Rice malt syrup
  • ¼ C Coconut oil (melted)
  • Handful of Viberi freeze dried Blackcurrants

 

Method

Put all dry ingredients into a food processor and blend well.

Add dates and coconut oil and blend until well combined.

Press down into a silicone muffin tray.

In a bowl warm the peanut butter slightly so it’s a runny consistency.

Add in rice malt syrup and oil, mix until combine.

Pour over bases and gently stir in blackcurrants (these tend to rise to the top). Refrigerate until set.

Sprinkle crushed blackcurrants over top and enjoy!