Chocolate and Raspberry Peanut Butter Cups

choc and raspberry peanut butter cups

This recipe is a colab with Laura from Kettlebells and Cookies and CrossFit Central Wellington Coach Emma. We made these little goodies at my leaving Wellington baking party, which was so much fun - we were all in a pretty good food coma by the end of the night! 

INGREDIENTS

2 blocks of Whitaker’s 72% cocoa dark Ghana chocolate 

1 jar of Pic’s Really Good Peanut Butter

1 bag of frozen berries of choice
Coconut oil

DIRECTIONS

Get the berries out of the freezer to start defrosting.

Melt one block of dark chocolate on low heat and mix in 2 tablespoons of coconut oil.

Spoon melted mixture evenly into a silicone baking tray and place in the freezer for one hour.

Whilst waiting for the chocolate base to set, whiz the berries to get a sorbet consistency and add a teaspoon of coconut oil. A magic bullet, food processor or whiz stick will work for this. 

Take chocolate bases out of the freezer and top with a generous spoonful of peanut butter and spoonful of crushed berries.

Melt the second block of dark chocolate as you did with the first and pour over the berries and peanut butter to provide a top layer. 

Place back in the freezer and leave to set overnight. We were a little bit eager and ate them later that evening - be warned, it can get messy.