Sugar-Free Peanut Butter Cups
1/2 cup coconut oil, melted
1/2 cup raw cacao powder
1 tablespoon rice malt syrup
2 tablespoons coconut cream
1/4 cup smooth natural peanut butter
large pinch of sea salt
Arrange small chocolate papers on a tray. Combine the coconut oil and cacao powder until smooth, then stir in the syrup and coconut cream. Pour a thin layer into the bottom of the chocolate papers. Freeze for 5 minutes.
Remove from the freezer and spoon ⅓ teaspoon nut butter into each one. Pour the remaining cacao mixture on top and scatter sea salt over. Refrigerate for 30 minutes until set (or, if you’re short of time, freeze them).
- Eat straight from the fridge – these won’t last at room temperature.