CHOCOLATE GANACHE PEANUT BUTTER CUPS

CHOCOLATE GANACHE PEANUT BUTTER CUPS

 

CHOCOLATE GANACHE PEANUT BUTTER CUPS

If I eat equal amounts of dark chocolate and brown chocolate, that’s pretty much a balanced diet 🏃🏽‍♀️If you’re allergic to PB or not a fan, this works with any other nut butter, same measurements!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

PB CUP

  • 6 tbsp peanut butter
  • 6 tbsp coconut oil
  • 6 tbsp date syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CHOCOLATE GANACHE

  • 80g chocolate
  • 8 tbsp coconut oil

      METHOD

      • Starting with the ganache, melt the chocolate and coconut oil
      • Leave to set at room temperature for 3 hours (this depends entirely on the temperature of your kitchen, mines pretty warm so it takes a while) *
      • For the PB cups, mix the ingredients in a saucepan on low - medium heat until melted
      • Pour into mini cupcake moulds and freeze for ~ 1 hour
      • Once the ganache has thickened into a mouse-like texture, not solidified, it’s ready for piping
      • Use a piping bag to top the cups with ganache
      • Devour, and hide the remaining from your sister 👭


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