Recipe Tip: Peanut Butter & Chocolate Cups
Top Recipe for 12 Persons by Max La Manna. All ingredients and tips for getting it right. The combination of chocolate and nut butter is delicious. Max La Manna shares his recipe for sweet, creamy cupcakes that are both vegan and sugar-free.
- 2 tablespoonscoconut oil
- 7 tablespoonsdark chocolate, chopped or chocolate drops (94g)
- 2 tablespoonsvanilla extract
- 3 tablespoonscoconut blossom syrup, or substitute agave syrup
- 300 gsmooth peanut butter
- coarse salt for garnishing
- a small handful of buckwheat groats or puffed quinoa
Step 1To create a water bath, place a small heat-resistant bowl over a pot of simmering water without the bowl touching the water. Otherwise the chocolate may get too hot and disintegrate. Keep the heat low and add 1 tablespoon of coconut oil.
Step 2Next, add the chocolate pieces and stir to melt them.
Step 3Add the half the vanilla extract and half of the coconut blossom or agave syrup and stir all the ingredients together.
Step 4Remove the mixture from the heat and leave to cool for 2-3 minutes.
Step 5Set aside a couple of tablespoons of the chocolate mixture and pour the rest into a 12 hole muffin tin, only filling each space half full. If you have one you could use a silicone mould with indentations so the edges of the cups curl nicely and are easy to remove.
Step 6Put the tray in the freezer to set the chocolate, meanwhile melt the peanut butter.
Step 7Place another heatproof bowl on top of the same pan of heated water and melt the remaining tablespoon of coconut oil. Once melted, remove from the heat and add the peanut butter. Mix well and fold in the remaining vanilla extract and coconut blossom or agave syrup.
Step 8Remove the muffin tray from the freezer and pour the melted peanut butter over the chocolate. Spoon a teaspoon of the remaining chocolate on top of the peanut butter and draw a fun pattern on the top with a fork. Add a few pieces of buckwheat groats or puffed quinoa to the centre of the cupcakes if you fancy a bit of crunch.
Step 9Place the tray in the freezer for a further 10-15 minutes until the cups are completely hard. To remove, invert the tray onto a clean surface. The cups should pop out immediately.
Step 10Put a pinch of salt on each cup and serve immediately. In a sealed container, they will keep in the freezer for up to 3 weeks - but it will be hard not to eat them all before then!