There are two things you might be thinking at the moment. a) how on earth is it Easter already? b) what on earth am I going to do to entertain small school-age people without any aforementioned school to go to? Unless you are jetting off to warmer or snowier climes (and quite frankly if you are, then I am not jealous at all. Nope, not in the slightest. Not one bit AT ALL), then I have your answer: chocolate. So, when you’re done chucking various combinations (the kids’ Easter eggs/your Easter eggs/that last packet of mini Eggs you swore you wouldn’t eat in one go) down your neck, then you can follow this delicious – and believe it or not, gluten, dairy and refined sugar free – recipe for Chocolate Peanut Butter Cups from W&W favourites Cooking Them Healthy and not only have at least one child-friendly activity planned, but also even more chocolate to eat. Perfect…
Chocolate Peanut Butter Cups
An utterly delicious and indulgent protein packed treat made without gluten, dairy or refined sugar. These cups taste fantastic and are also fun to make with little ones.
You can try both smooth or crunchy peanut butter, both work brilliantly. Dark chocolate is rich in antioxidants, helping to mop up damaging free radicals and reducing inflammation, as well as providing an energy boosting hit of magnesium and the peanuts providing a good dose of protein.
80g dark chocolate (gluten & dairy free dark chocolate such as Green & Black)
80g peanut butter (we like Meridian or Biona)
3 tbsp maple syrup
25g coconut oil
40ml Koko milk (or you can use tinned coconut milk for a more luxurious finish)
1. Firstly, to make the chocolate coconut ganache, melt the dark chocolate in a glass bowl over a pan of gently simmering water (or you can use a microwave).
2. Add the coconut oil until melted and combine.
3. Next, add the coconut milk (either Koko milk or canned coconut milk. We usually use the Koko brand as it has less of a flavour). At this point, the chocolate and coconut oil mix will thicken considerably.
4. To make the peanut base, melt the peanut butter in a small saucepan and gently stir in the maple syrup.
5.Spoon the mixture into paper cases and top with a generous layer of the chocolate coconut ganache.
6. Place in the fridge to firm up.
7. Gorge yourself silly (*advice according to Alex*)