Peanut buttercups are one of the most delicious things to grace this planet. And we all chocolate is a sometimes food. So I did some research and discovered a recipe for VEGAN, sugar free peanut buttercups. I decided to adapt the recipe and give it a shot. Such a good idea for lunchbox treats.
Firstly, boil a small pot of water. Rest a metal bowl on top of the boiling pot, as if you were melting cooking chocolate and put the coconut oil in. Once the oil has turned into a liquid, start gradually adding the cacao powder, stirring as you go. Now for the agave. Agave will add some natural sweetness to the mix as cacao can be quite bitter without. Other alternatives could be honey, which will give you a slightly different taste, or maple syrup is good too; but the syrup contains quite a bit of sugar so keep that in mind.
In a muffin tin, put cup cake baking cups. Making sure the oil mixture is still liquid, fill the bottom of the cups with the cacao mix. Put straight in the freezer until they are solid.
While waiting for this, blend the peanuts in a food processor for about 5 minutes. If you don’t have a reliable food processor then using an organic peanut butter will do the trick! Just make sure there are no hidden nasties in it!
Once solid, layer the peanut butter then add another layer of the cacao mix and freeze again.
Once all the ‘chocolate’ is frozen then VOILA! You have the yummiest treats that are not choca-full of sugar.