4Chocolate Cookie & Peanut Butter Fudge Cups
Ingredients:
2 cups almond meal
4-6 tbs raw cacao powder (according to taste)
8 tbs coconut oil, melted
4 tbs pure organic maple syrup
6 drops liquid stevia, or to taste
Peanut Butter Fudge Filling
1/2 cup natural peanut butter
3 tsp coconut oil, melted
1 tsp pure organic maple syrup
2 drops liquid stevia, or to taste
Pinch Himalayan pink sea salt, to taste
Chocolate Topping
6 tbs raw cacao butter, melted
2-4 tbs raw cacao powder, or to taste
2-3 drops liquid stevia, or to taste
Preparation:
- Completely combine all Chocolate Cookie ingredients in a bowl. Firmly press half the mixture into 10 silicone cup cake moulds. Freeze for 10 mins.
- In the meantime, combine all Peanut Butter Fudge Filling ingredients. Remove cups from freezer and smooth peanut butter mixture on top of the first cookie layer. Freeze for 20-30 mins.
- Press the remaining chocolate cookie mixture into the cups, on top of the peanut butter filling. Freeze for 10 mins.
- Combine Chocolate Topping ingredients, remove cups from freezer and cover evenly with the chocolate. Set in the freezer for 30 minutes. Sprinkle with crushed peanuts before serving if you wish. Only remove from the freezer 10 mins before serving. They will melt and lose shape rapidly, otherwise.
