Rhi'ces Pieces
If you hadn't guessed by the title (hopefully everyone does hahah), here is my version of widely loved peanut butter cups! Dark chocolate and some other goodies layered with a sweet and crunchy peanut butter layer, these make for the ultimate clean sweet treat! Refined sugar and gluten free too!
I am a massive fan of sweet and savoury together, even the slightest pinch of salt turns something sweet from great to amazing instantly!
I have been waiting a while to share this recipe with you, and I hope you love them so much that they are devoured in seconds (in moderation of course...). This recipe is dairy free aside from the yoghurt, but if you want you can swap the youghurt for an equal amount of full fat coconut cream.
I used a silicone mould to make mine, but the would work just as well in mini cupcake cases! X
I am a massive fan of sweet and savoury together, even the slightest pinch of salt turns something sweet from great to amazing instantly!
I have been waiting a while to share this recipe with you, and I hope you love them so much that they are devoured in seconds (in moderation of course...). This recipe is dairy free aside from the yoghurt, but if you want you can swap the youghurt for an equal amount of full fat coconut cream.
I used a silicone mould to make mine, but the would work just as well in mini cupcake cases! X
You will need:
|
Chocolate layer:
250g 72%-80% dark chocolate 2 tbsp cacao powder 2 tbsp coconut oil 1 tbsp greek yoghurt |
Peanut butter layer:
2/3 cup Pic's no salt peanut butter 1 tbsp coconut oil 2 tsp 100% pure maple syrup salt mini cupcake tray lined with cases, or a silicone mould |
Method (makes 12):
- In a bowl, combine the peanut butter, melted coconut oil, maple syrup and a pinch of salt. Mix well, and set aside (try not to eat it all heheh).
- Over a bain marie, place the chocolate in a glass bowl and slowly melt over the heat. Once fully melted, remove from the heat and cool slightly.
- Whisk the coconut oil into the chocolate, then followed by the cacao powder; make sure there are no little lumps!
- With a metal spoon, mix the yoghurt into the chocolate mixture, but only enough to combine it as it may thicken too much. Don't worry though, the mixture will turn mousse like!
- Now the assembly! Prepare either your mould or cupcake liners ready for all the goodness.
- In a large glad bag or piping bag, pour in the chocolate mixture. Squeeze in a small amount of chocolate, so the capacity is about a quarter to a third full. Tap the tray or mould on the bench, this will get rid of any bubbles and will make the layer smooth and flat.
- Pop these into the freezer for 5 minutes so they firm up. While in the freezer, take your peanut butter mixture and pour in a splash of hot water; this will help loosen the mix and make it easier to pipe.
- Remove your tray from the freezer. Evenly disperse the peanut butter amongst the tray, and pop into the freezer for another ten minutes. You don't need to flatten them at this point as they will be too sticky to work with.
- After the five minutes, take the tray from the freezer. With your finger, flatten the peanut butter, making sure there are no little gaps on the side (the mixture should be malleable and not sticky, if it is still tacky, place back in the freezer).
- Lastly, pipe the remaining chocolate on top of the peanut butter, and once again tap on the bench until the chocolate is flat and smooth.
- Refrigerate until set, pop out of the mould or serve in the liner!
- Store in the fridge, but take out 5 minutes before eating (if you can wait) to allow to soften slightly.
Enjoy! X
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