Frozen Peanut Butter Cups (Vegan)
As this is not my own recipe, I can unashamedly say that these are MAGNIFICENT. They're Reece's peanut butter cup's tastier (and healthier!) cousin and they are pure joy in a mouthful.
Shivi Ramoutar, for those that don't know, is a legendary food writer born in Trinidad and brought up between New York and London - making for a food style that is exciting, exotic and exactly what you need in life! She shared these little beauties on her Instagram recently and they've been at the top of my list to try. Perfect in hot weather as a cooling snack but also great any time when you need a pick-me-up, I recommend everyone has a batch on standby in their freezer!
Frozen Peanut Butter Cups (Vegan)
Makes 12 large or 24 small
50g coconut oil (or melted butter)
5 tbsp peanut butter
7 digestive biscuits, blitzed finely
good pinch of salt
125g dark chocolate
Mix together the coconut oil, peanut butter, biscuits and salt. Divide and spoon into a greased mini cupcake tray (makes 24), or large version (make 12).
Melt the dark chocolate - I blast it in the microwave in short bursts, stirring regularly but you could put it in a heatproof bowl above a pan of simmering water instead.
Carefully spoon the dark chocolate over the biscuit bases and then pop into the freezer to set. Once frozen solid (usually around 45 minutes), pop out into a resealable freezer bag, keep in freezer and enjoy iced cold nutty perfection at whim.
Shivi Ramoutar, for those that don't know, is a legendary food writer born in Trinidad and brought up between New York and London - making for a food style that is exciting, exotic and exactly what you need in life! She shared these little beauties on her Instagram recently and they've been at the top of my list to try. Perfect in hot weather as a cooling snack but also great any time when you need a pick-me-up, I recommend everyone has a batch on standby in their freezer!
Frozen Peanut Butter Cups (Vegan)
Makes 12 large or 24 small
50g coconut oil (or melted butter)
5 tbsp peanut butter
7 digestive biscuits, blitzed finely
good pinch of salt
125g dark chocolate
Mix together the coconut oil, peanut butter, biscuits and salt. Divide and spoon into a greased mini cupcake tray (makes 24), or large version (make 12).
Melt the dark chocolate - I blast it in the microwave in short bursts, stirring regularly but you could put it in a heatproof bowl above a pan of simmering water instead.
Carefully spoon the dark chocolate over the biscuit bases and then pop into the freezer to set. Once frozen solid (usually around 45 minutes), pop out into a resealable freezer bag, keep in freezer and enjoy iced cold nutty perfection at whim.
Comments
Post a Comment