There is something about the appeal of those ubiquitous American peanut butter candies which crosses age-gaps and borders. With this recipe I set out to make a slightly more healthy, darker chocolate version with the addition of raspberry to cut through that stick-to-the-roof-of-your-mouth quality of peanut butter.
- 170ml coconut oil, melted
- 120g cacao powder
- Pinch of sea-salt
- 4 tbsp maple syrup
- 6 tbsp peanut butter
- 1 punnet of raspberries, (about 24 raspberries)
- Line a mini muffin tray with mini muffin cases.
- Pour the melted coconut oil over the cacao powder and whisk until smooth.
- Add the sea-salt and maple syrup and continue to whisk.
- Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case.
- Place the tray into the freezer for about 5 minutes or until firm.
- Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
- Place a single raspberry on top of the peanut butter layer.
- Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
- Transfer to the freezer to set for at least 30 minutes.
- Remove from the freezer and serve immediately.
- Top with a few flakes of sea-salt or a little freeze dried raspberry powder drizzle if you wish.