Choc Peanut Butter Cups {low FODMAP, LCHF, GF, SF}

These are the perfect answer for when you just need a treat, but don't want the high sugar, processed crap that confectionary aisles offer.

My inspiration here was Cadbury Picnic bars, which i used to be a big fan of. To be honest anything with peanuts is still a big love of mine, but this one serves a purpose. Using raw cacao gives you the benefits of essential minerals including magnesium, iron and zinc, and cacao butter adds the good fats to the dish.

If you haven't used raw cacao powder or butter before I suggest you give it a go, the health benefits really are worth the small expense. And when buying a batch I find going for the bigger quantities at health food stores or online is the way to go.

Makes 12

40g cacao butter chunks

1/3 C rice malt syrup

3 Tab raw cacao powder

1/4 C coconut flour

1/2 C natural peanut butter (only peanuts, no added salt or sugar)

1 C mixed nuts

1/4 tsp salt (if nuts are unsalted)

Melt cacao butter chunks in saucepan over low heat. Add rice malt syrup and stir until combined. 

Remove from heat and add cacao powder, coconut flour, peanut butter, mixed nuts and salt if needed. I like to include peanuts, macadamia nuts and pecans in my mix, but feel free to experiment with what you have on hand.

Once combined divid mixture into a 12 cup muffin tin (you will only need around 2 tablespoons of the mixture in each cup).  Pop in the freezer and leave to set for around 30min. 

Enjoy!

x K