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Bites

Raw Chocolate and Peanut Butter Cups

These beauties have been the biggest hit through Tanya's blog, her eBook of chocolate recipes, Seduced, and at Tanya’s Cafe ever since the opening day. 

What you'll need
  • Makes 10
  • For the peanut balls:
  • 130g (4½oz) peanut butter
  • 15g (½oz) nutritional yeast
  • 2 tbsp powdered coconut sugar
  • ½ tsp salt
  • For the chocolate sauce:
  • 60g (2oz) cacao butter
  • 70g (2½oz) coconut oil
  • 4 tbsp cacao powder
  • 1½ tbsp agave nectar or maple syrup
  • pinch of salt
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Print Recipe

 

  1. Combine the peanut ball ingredients in a bowl, stir well, then transfer to the freezer for 1 hour to set.
  2. Divide the mixture into 10 equal portions or 15g (½oz) scoops.
  3. Roll each of these into a ball. If they start to melt, put them in the freezer for 30 minutes, then re-roll.
  4. To make the chocolate sauce, grate the cacao butter.
  5. Melt it, along with the coconut oil, in a dehydrator set to 48ºC or in a double boiler.
  6. Stir in the remaining chocolate sauce ingredients until well combined.
  7. Half-fill 10 mini chocolate cup cases with the chocolate sauce.
  8. Carefully place a peanut ball on top of the sauce in the middle of each case.
  9. Refrigerate for a minimum of 15 minutes to set and until you are ready to serve.

Extract from The Uncook Book  by Tanya Maher (Hay House, £11.89)

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