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Categories:
peanuts maple syrup filling water peanut butter maple syrup coconut oil chocolate coconut oil cocoa maple syrup
Viewed: 38 - Published at: 7 years agoIngredients
- FOR THE CRUST:
- 2 cups Salted Roasted Peanuts
- 1/4 cups Cocoa Powder
- 4 Tablespoons Maple Syrup
- FOR THE FILLING:
- 1 cup Water
- 1 cup Vegan Protein Powder
- 1-1/2 cup Creamy Peanut Butter
- 2/3 cups Maple Syrup
- 2/3 cups Coconut Oil
- FOR THE JELLY:
- 3/4 cups Strawberry Jelly
- FOR THE CHOCOLATE:
- 1 cup Coconut Oil
- 1 cup Cocoa Powder
- 6 Tablespoons Maple Syrup
Method
- Process peanuts and cocoa powder in a processor until it resembles a peanut meal. Add maple syrup, process until meal is thick, about 1-2 minutes. Line each muffin well with a muffin liner. Divide crust mixture evenly across cups, while packing the crust down with a spoon, about 2 tablespoons per cup.
- Combine all filling ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2 to 2 1/2 tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.
- Remove muffin tin from the freezer. Add 2 teaspoons of strawberry jelly to each cup using a spoon.
- For the chocolate, whisk melted coconut oil, cocoa powder, and maple syrup in a small glass bowl. Transfer 2 to 3 teaspoons of chocolate to the cups with a measuring spoon. Freeze muffin tin in the freezer, uncovered, for 30 minutes.
