Raw Peanut Butter Cups & PROMiXX Review



4 tbsp coconut oil 

4 tbsp cacao powder

3-4 Tbsp agave/honey 

Pinch of pink salt 

Peanut Butter:

2 heaped tbsp peanut butter 

1 heaped tbsp honey/agave 


I find this works best using silicone cupcake cases, as this makes it easy to remove the chocolate cups. So I like to lay these out in a container before I begin. 

Gently melt the coconut oil in a saucepan over a low heat until liquid. 

Stir through the cacao powder, salt and sweetener of choice until everything is all melted together and you’re left with a smooth, melted chocolate like consistency. 

Pour a little of the chocolate mixture into the base of some silicone cupcake cases and pop these into the freezer for around 10 minutes to set. 

In a separate bowl, mix together the peanut butter and sweetener until well combined. 

Add a small spoon of the peanut butter mixture into each of the cups and cover these with the rest of the chocolate. 

Place them back into the freezer and leave for 1-2 hours to allow the chocolate to set completely. 

Carefully remove the cups from their cases and drizzle with a little extra melted dark chocolate to decorate. 


Charley's Health