Ingredients
Chocolate
- 100 g coconut oil
- 40-50 g raw cacao powder, (to taste)
- 30 g coconut cream
- 30 g Rice malt syrup
Peanut Butter
- 100 g Raw Peanuts
- 10 g cold pressed oil (grapeseed, macadamia, peanut))
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Roast Peanuts in oven on 180degrees for 10-15 minutes or until golden.
Place nuts into TM bowl and mill for 20 seconds speed 7.
Add oil and mix for 20 seconds speed 7.
Set aside.
Melt coconut oil in TM bowl for 2 minutes, 70 degrees, speed 2.
Add cacao powder and mix for 10 seconds on speed 3.
Add coconut cream and rice malt syrup and mix for 10 seconds on speed 3.
Pour a thin layer of the chocolate in the moulds.
Top with a small dollop of the peanut butter.
Fill the moulds with chocolate.
Freeze for 10-20 minutes. Store in Fridge.
Peanut Butter
Chocolate
Chocolate Peanut Butter Cups
Tip
Adated from Sarah Wilson's recipe in "I Quit Sugar"
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
just an FYI... Rice malt syrup is made, as its name suggests, from brown rice but it is still a sugar. It is essentially a glucose which means it has an extremely high Glycaemic Index (GI) – 98 in fact. To put this into perspective, regular white sugar has a GI of 65
Amanda
Not sugar free.
These were good...a bit too bitter for my liking (I have quite a sweet tooth!) so I'm going to add more rice malt syrup next time and less cacao. Thanks for sharing!