Peanut Butter Cups
Sinful taste ... but healthy! Dark Chocolate is melted with coconut oil, poured into moulds, snuggled up with creamy almond butter, and sprinkled with pink sea salt. *You will need a peanut-butter cup mould for this recipe!
Ingredients:
1 cup dark chocolate 70% - 85% (we like Lindt or Well Naturally)
1 tbsp coconut oil
3 tbsp of Mayver's Almond Butter
Pink sea salt or other large-grain sea salt
Method:
- Melt the chocolate and coconut oil in a double boiler.
- Using a spoon, delicately fill the bottom of the peanut butter cup moulds 1/4 of the way full with melted chocolate (do not overfill – less is more in this step).
- Pop the mould in the fridge for 5 minutes to begin to set.
- Melt the almond butter in the microwave in a glass for 15-30 seconds or just long enough to soften.
- Remove the mould from fridge and use a spoon to drop 1 tsp dollops of almond butter in the centre of each mould.
- Top with another spoonful of chocolate to cover almond butter.
- Sprinkle top of almond butter cups with sea salt and refrigerate for 20 minutes to set.
- Turn mould upside down and pop almond butter cups out of mould.
- Enjoy! Store leftovers in fridge.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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