Gluten and Dairy-Free Peanut Butter Cups
Food photographer I am not, but I am quite successful in the art of mixing recipes. Let me start my divulging my unhealthy obsession with all things peanut butter. I remember when Starbucks sold these cute little peanut butter cupcakes, I ate them on the regular (I could have reached gold status much faster!). Then, once starting the reintroduction phase for my elimination diet, I came across an Oh She Glows recipe. I tweaked that particular recipe greatly, and decided a few months ago to see if there was another recipe out there on the interwebs. I found another recipe by the Minimalist Baker. By bridging the best of both worlds, I made an incredibly delicious dessert that you can freeze and defrost for an after-anything treat.
This recipe makes about 8 mini mason jars.
- 1/2 cup of ground nuts (almonds/pecans/cashews)
- 2 tbsp of cocoa powder
- 1 tbsp of coconut oil, melted
Base Instructions: Mix all ingredients, and press into the bottom of the mason jars, until a nice crust is formed.
- Coconut cream (from 1 can of chilled full-fat coconut milk – I chill the can for at least 2 days to ensure that the cream is firm)
- 1/4 cup of natural, smooth peanut butter
- 2 tbsp of maple syrup
- Pinch of sea salt
Mousse Instructions: Mix all ingredients, add to the mason jars as the next layer of the PB cup.
- 1/4 cup of dark chocolate chips, melted (I like the enjoy life brand)
- 1 tsp of coconut oil, melted
Topping Instructions: Mix the two ingredients, and cover the mousse layer of the PB cup. Sometimes I like to add a sprinkle of sea salt for that burst of flavour – but it’s completely optional.
These can be frozen for weeks – but let’s be honest, they might not last that long!