RECIPE: GUILT-FREE PEANUT BUTTER SEA SALT CUPS

Hi there!

I'm very excited for today's post, because this is one of my favourite things to bake at the moment. These peanut butter cups are super easy, absolutely delicious and - best of all - completely healthy! The recipe is originally from Rens Kroes, but I've made some changes, so; here's my version.

Hope you enjoy!

Here's what you will need for...

... the first layer:
- 50 grams of almonds
- 60 grams of pecans
- 170 grams of dates - no pits, or you'll break your teeth -
- pinch of sea salt

... the second layer:
- 120 grams of nut butter - peanut butter, almond butter, everything's possible -
- 170 grams of dates
- 50 grams of coconut oil - oil in grams?! jup. -
- pinch of sea salt

... the third layer:
- 70 grams of coconut oil
- 4 tbsp of cocoa powder
- 90 grams of gula djawa - coconut blossom sugar -

Also:
- blender
- muffin / cupcake tin
- 12 cupcake cases

Here's what you need to do:

Step 1: Put all the ingredients for the first layer in your blender and blend until everything's finely chopped and mixed. If your blender isn't big enough - like mine - you can divide the ingredients and mix them in stages.

Step 2: Line your muffin tin with the cupcake cases. Divide the mix from the blender over the twelve cases and press it down using a spoon - or your fingers. Sprinkle some cocoa powder in the middle.

Step 3: Put all the ingredients for the second layer in the - cleaned - blender and blend again until everything is thoroughly mixed. This layer is slightly more fluid than solid. Once again, divide over the twelve cups.

Step 4: Heat the coconut oil for the third layer in a saucepan. Once it's all melted, add the gula djawa and the cocoa powder. Stir well, and - guess what - divide over the twelve cups.

Step 5: Put them in the freezer for an hour and then they're ready to be devoured! If you succeed in not eating them all at once, it's best to keep them in the fridge to prevent the top layer from melting.

Enjoy!!!

Love,
Rosaly