I’ve felt really inspired recently to get my creative hat back on when it comes to the wonderful world of raw snacks and desserts. I’ve felt in a bit of a rut with my recipe creation over the last couple of months, probably because I’ve just had so many other things going on. I’m always someone who pushes myself to do better, no matter what and hate making excuses for why I’m not achieving everything that I want to. Whilst being motivated and working hard is obviously important, we also need to recognise when it’s time to slow down and take some actual time to rest and recharge your batteries.
I moved into my temporary apartment for the month yesterday, so am just adjusting to the new surroundings. I’m someone who finds change incredibly challenging and difficult to get my head around. I think especially with my job being what it is and the fact that I need about a million and one things in my kitchen in order for me to be able to work properly; this can make moving around quite the task!
Anyway, more importantly here I want to tell you about this recipe! I haven’t made any form of peanut butter cup or raw fudge like treat for ages now I think about it! These are rather an indulgent little treat and slightly different from. your classic chocolate PB cup! I’ve flavoured the peanut butter layers with some of my favourite freezer dried berry powder to give it that little kick of fruity flavour and bring out those PB & J vibes. Of course there’s a layer of dark chocolate in there as well.. because when is chocolate and peanut butter not a good idea?!
These are a completely no-bake treat and can be set in the fridge or freezer, if you want to speed up the process a little. I quite like focussing on raw desserts as we come into the summer months, as it can get a little bit hot and stuffy being stood around an oven for hours every single day. As much as I do love baking.. Summer isn’t always the best time for such activities!
- 4 tbsp crunchy peanut butter
- 3 Tbsp honey/maple syrup
- 3 tbsp coconut oil
- 3 Tsp Arctic Berry Lingonberry Powder
- 50g 80% Dark chocolate
- Tsp coconut oil
Gently melt the coconut oil and peanut butter together, then stir through the sweetener and berry powder.
Take half of this mixture and pour into the base of either paper or silicone cupcake cases. Pop these into the fridge to chill for 20 minutes.
Gently melt the dark chocolate, then spread this over the peanut butter layer and allow these to chill for another 10 minutes.
Finally, top these off with the remaining peanut butter mixture, then allow these to set for a couple of hours until firm.