Post by Megan Stulberg
Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.
Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.
- 1 cup smooth peanut butter, melted or room temperature
- 1/2 cup + 2 tbsp melted coconut oil
- 1/2 cup raw cacao powder
- 1/4 cup pure maple syrup or agave nectar
- 1 tsp Himalayan salt
- Line muffin tray with paper baking cups.
- Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
- Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
- Set muffin tray aside in freezer for time being.
- In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
- Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
- Wait for peanut butter layer to set. This should take about 30 minutes.
- Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
- Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.