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 👭
Hinterlassen Sie einen Kommentar