š½ļø Makes: 12 cupsĀ
šŖ Prep: 20 minsĀ
āļø Chill Time: 1 hourĀ
āļø Net Carbs: 3.5g eachĀ
šŖ Protein: 5g eachĀ
ā
No added sugar and no seed oilsĀ
Rich dark chocolate cups filled with a smooth peanut butter maple centre and finished with a sprinkle of crunchy fu:di granola for texture.Ā
Ingredients
Chocolate Shell & ToppingĀ
- 350g dark keto chocolateĀ Ā
Peanut Butter FillingĀ
-
180g smooth peanut butterĀ
-
10-12g coconut flourĀ
-
40g keto maple syrupĀ
-
1 tsp vanilla extractĀ
- Pinch flaky sea saltĀ
To FinishĀ
- 50g fu:di granola of your choiceĀ
Let's Begin!
Step 1 - Prepare the Chocolate ShellsĀ
Melt the chocolate in a heatproof bowl over barely simmering water until smooth.Ā
Line a muffin tray or silicone mould with 12 cupcake cases.Ā
Spoon a little chocolate into each mould and use the back of a spoon to spread it over the base and slightly up the sides.Ā
Place in the fridge for 10 minutes until set.Ā
Step 2 - Make the Peanut Butter FillingĀ
Add the peanut butter, coconut flour, keto maple syrup, vanilla and flaky sea salt to a bowl.Ā
Mix until smooth and creamy.Ā
Allow to stand for 5 minutes so the coconut flour hydrates and firms the mixture slightly.Ā
The filling should be soft and mouldable, similar to a Reese's centre.Ā
Step 3 - Fill the CupsĀ
Divide the peanut butter filling evenly between the chocolate shells.Ā
Press gently into an even layer.Ā
Break up your granola into smaller pieces, we used a mortar and pestle, but you could also use a food processor and pulse. Sprinkle a small pinch of fu:di granola over each peanut butter filling.Ā
Step 4 - Seal with ChocolateĀ
Cover each cup with the remaining melted chocolate.Ā
Tap the tray gently on the worktop to level the tops and remove any air bubbles.Ā
Step 5 - Chill & ServeĀ
Refrigerate for 45ā60 minutes until fully set.Ā
Remove from the moulds and allow to sit at room temperature for 5 minutes before serving.Ā
Store chilled in an airtight container.Ā
Chefās Tip!Ā
Don't overdo the granola. A small pinch in each cup gives the perfect crunch without overpowering the smooth peanut butter centre. Using chocolate on its own, without added oil, gives a firmer shell and a cleaner snap when chilled.Ā
