CRUNCHY PEANUT BUTTER BITES
INGREDIENTS
BASE
1 cup almond meal
8 medjool dates—pitted
2 tablespoons coconut oil
1 tablespoon raw cacao powder
FILLING
organic crunchy peanut butter
TOPPING
100g cacao butter
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup raw cacao powder
1 teaspoon vanilla paste
METHOD
Begin by blitzing all the base ingredients in a blender or food processor.
Press the mixture down with your fingertips evenly between 12 mini muffin moulds (I used a muffin baking tray for this).
Scoop one teaspoon of crunchy peanut butter into each base and place into the fridge to set while you make the topping.
To make the topping, melt the cacao butter over a low heat.
Whisk in the remaining ingredients until completely combined.
Take out your bases from the fridge and pour over the topping.
Set in the fridge overnight and enjoy!