Peanut butter jelly cups

                      

Ingredients 

 - ½ cup walnuts  

- ½ cup cashews 

- 2 tsp Botanistry active corals 

- 1 cup pitted dates 

- ½ cup raw cacao powder 

- Pinch of pink salt  

- ½ cup frozen raspberries 

- Crunchy fix & fog peanut butter 

- ½ cup 72% dark chocolate

- 1 tbsp coconut oil  

Freeze dried raspberries to garnish 

Method 

To make these baby cakes I use a 12 cup silicone mini muffin pan.

In a food processor add almonds, cashews, Botanistry active corals, pitted dates, raw cacao powder & pink salt blend until well combined and forms a crumble like consistency. The mixture should now be sticky enough to roll into baby bliss balls and press down into your tray.

Once you have evenly spread the mixture out you can then add frozen raspberries. I like to crumble them over the base. The next step is to add ½ tsp of peanut butter to each. Melt down the dark chocolate with the coconut oil. When chocolate is completely melted with coconut oil stir well and pour over all of the cups. sprinkle freeze dried raspberries over the melted chocolate ( make sure your tray is on a board so you can transport it to the fridge with no spillage..)  allow the raw treats set for at least 2 hours in the fridge or 1 hour in the freezer. 


Enjoy, As always let me know what you think if you make them we want to see make sure you tag us on instagram :)  @simpleigh_raw

Simone. xx 

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