Peanut butter can often be like marmite, you either love it or you hate it. I love it, and it seems as through my training for the Yorkshire Marathon is powered by peanut butter at the minute.
MERIDIAN Foods is my favourite brand and aside from its delicious smooth and crunchy peanut butter it also does a crunchy almond butter which I decided to try. As a result, this recipe was born.
These peanut and almond butter cups are so quick and easy to make and they are the perfect healthy treat.
If you’re not a fan of peanut butter, they can be made with just almond butter and anything can be added to them, from pumpkin seeds to chocolate chips depending on what you feel like.
Peanut and almond butter cups
You will need:
75g Meridian crunchy almond butter
75g Meridian smooth peanut butter
1 heaped tablespoon of honey
50g shredded coconut
For the chocolate:
75g coconut oil
75g cacao powder
2 tablespoons honey
1 tsp vanilla extract
Mix the almond butter, peanut butter, honey, coconut and sultanas until well combined.
Put a tablespoon full of the mixture in to cake cases before flattening down with the reverse side of the spoon to create an even finish.
Set these aside while you make the chocolate. To make the chocolate, melt the coconut oil in the microwave and then add the cacao powder, honey and vanilla extract and mix well.
Top the peanut and almond butter mixture with the melted chocolate and then pop in to the freezer for about 20 minutes until they are set.
Once they are set, they should be kept in the freezer to keep firm.
And there you have it, a simple and super quick way to rustle up some treats.