Chocolate Nut Butter Cupcakes

peanut cup cakesMy favourite thing about these little beauties (aside from the fact they taste so awesome) is just how easy they are to make! No messing, no baking, no complicated measuring.

They also store brilliantly in the freezer … if you can resist leaving them that long!

INGREDIENTS

Nut Layer

2 heaped tbsp nut butter (I’ve used Hi-Pro high protein peanut butter)

2 tbsp coconut oil

2 tbsp chopped nuts (I like Wyldsson trail mix)

1 tbspĀ maple syrup

1 pinch of pink salt

Chocolate Layer

2 heaped tbsp cacao powder

2 tbsp coconut oil

1 tbsp maple syrup

HERE’S HOW

Melt the nut layer ingredients gently in a pan and stir through the chopped nuts. Spoon evenly into 6 mini silicone cup cake moulds and place in the freezer for at least 30mins

Melt the chocolate layer ingredients over a low heat, stirring well

Spoon the chocolate over the frozen nut layer and return to the freezer

Leave to set for at least an hour. Allow to thaw a little before enjoying.

 

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