I combined a couple of peanut butter cup recipes to come up with this version of peanut butter cups that is vegan, and wheat and sugar free. And addictive...
3/4 cup crunchy peanut butter
1/4 cup maple syrup
1 cup coconut shreds
1/8 cup melted coconut oil
100g dark or raw chocolate
+ crushed almonds/peanuts/walnuts to decorate
1. Mix together everything but the chocolate in a bowl. If it's too dry, add a little more coconut oil, a bit at a time. Spoon and press into lined cupcake tins.
2. Melt the chocolate. Spread evenly over the top of the peanut butter mix. Sprinkle some crushed nuts on top to decorate.
3. Pop them into the fridge for at least 2 hours until set.
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