Chocolate Peanut Butter cups


by Scott R (via Sarah Wilson's excellent 'Quit Sugar' book

Is it sweet, is it salty. Who knows? All we know is these are a decadent 'taste-bud confusing' sensation. The winner of the Real Food morning tea's 'Heston Ryland' award for innovation.

Prep Time: 25 minutes

Yield: 20


  • 1/2C coconut oil, melted
  • 1/2C raw cacao powder
  • 1T rice malt syrup
  • 2T coconut cream
  • 1/4C peanut (or almond) butter
  • pinch of sea salt

1. Arrange small chocolate papers on a tray (they are quite rich - so smaller is better, and probably don't use muffin papers like I did...) 2. Combine the coconut oil and cacao powder until smooth, then stir in rice malt syrup and coconut cream 3. Pour a thin layer into the bottom of the chocolate papers and freeze for 5 minutes. 4. Remove from freezer and spoon in a small dollop (1/3t-ish) peanut butter into each one. 5. Pour remaining cacao mixture on top and scatter sea salt over. 6. Refrigerate for around 30 minutes or until set. Eat straight from the fridge - they melt at room temperature!