Friday 14 February 2014

Peanut butter cups (sugar free)

This month I decided to cut processed sugars out of my diet completely, I dabbled in this about 3 years ago when sugar was disagreeing with my body but now I've decided it's time for change and me to kick myself in the butt a little more. It's been 13 days and man do I miss chocolate. I actually spent the first few days making batches of chocolate pancakes which turn out more like weird blobs and large scramble, once I've made a few adjustments maybe they'll be blog worthy because they taste damn good.

Isn't everyones favourite kind of healthy food the kind that tastes like it's bad for you? and do these taste bad for you! I was obsessed with eating peanut butter bars in the summer, so obsessed I had to refrain from making them because I literally would have eaten the whole batch in one go if I didn't have prying eyes watching me retrieve one from the fridge every time I was done. Thankfully this recipe isn't full of biscuits and chocolate, its 100% processed sugar free and they taste just as good.

I'll be honest I managed to eat the first batch of these with my mum before I got round to photographing them so be warned!

Modified from ohsheglows

For the base
110g/ 3/4 cup of peanuts, raw (you can also use roasted but not salted)
40g/ 1/2 cup rolled oats
50g/ 2 tbsp, heaped, peanut butter
20g/ 1.5 tbsp butter/margarine/coconut oil (melted if needed)
30g/ 1.5 tbsp honey/agave syrup
1/4 tsp cinnamon
1/4 tsp vanilla extract

For the topping
55g/ 4 tbsp butter/margarine/coconut oil
55g/ 2 tbsp + 2 tsp honey/agave syrup
20g/ 2 tbsp + 2 tsp cocoa powder

Put the peanuts and oats in a food processor and blend until a flour forms.
Put the flour into a bowl and add the rest of the ingredients for the base into the bowl and mix until combined, it should be sticky like cookie dough.
Line a fairy cake tin (bun tin/patty tin) or mini muffin tin with liners or use a silicone tray. Scoop the dough into the liners/tray and press down until even.
For the topping melt the fat then add the honey and cocoa powder and whisk until smooth. Pour the sauce on top of the peanut butter base.
Freeze in a flat area for 30 minutes - 1 hour until firm then enjoy.

You can use other nut butters and other nuts to suit your preference. Makes about 10-12 depending on size, best consumed straight from the freezer.

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