Almond/Peanut Butter Cups
Looking for something to hit the sweet spot that doesn't rip your macro profile to pieces?
Then these are for you!
Makes 16 cups!
Coconut Oil (unrefined) (250g)
Cocoa Powder (50g)
Powdered Peanut Butter (4 tbsp)
Maple Syrup (2 tbsp)
Almond Butter ( 8 tbsp)
TAKE HALF THE INGREDIENTS (other than the almond butter)
Take a pan, and on low heat, melt the coconut oil (stir gently) and add in the maple syrup. Stir through.
SIFT (make sure you sift!) in the powdered peanut butter and cocoa powder.
Continue to stir through.
Take off the heat and pour into 16 'cups' - you can line a muffin tin with cupcake liners, or we use a silicone muffin tray.
Put into the freezer for 20 mins or until cups are frozen.
Once frozen, remove from the freezer and spread half a tbsp of almond butter over each frozen cup.
Repeat Initial Process with the oil, powders etc
Pour the new batch over the frozen half with the almond butter (should cover) and set back in the freezer for another 20 mins or so.
Per Cup: Calories: 208 / C: 6 / P: 3 / F: 20