Peanut Butter & Chocolate Cups

Preparation

• To create a water bath, place a small heat-resistant bowl over a pot of simmering water without the bowl touching the water. Otherwise the chocolate may get too hot and disintegrate. Keep the heat low and add 1 tablespoon of coconut oil.
• Next, add the chocolate pieces and stir to melt them.
• Add the half the vanilla extract and half of the coconut blossom or agave syrup and stir all the ingredients together.
• Remove the mixture from the heat and leave to cool for 2-3 minutes.
• Set aside a couple of tablespoons of the chocolate mixture and pour the rest into a 12 hole muffin tin, only filling each space half full. If you have one you could use a silicone mould with indentations so the edges of the cups curl nicely and are easy to remove.
• Put the tray in the freezer to set the chocolate, meanwhile melt the peanut butter.
• Place another heatproof bowl on top of the same pan of heated water and melt the remaining tablespoon of coconut oil. Once melted, remove from the heat and add the peanut butter. Mix well and fold in the remaining vanilla extract and coconut blossom or agave syrup.
• Remove the muffin tray from the freezer and pour the melted peanut butter over the chocolate. Spoon a teaspoon of the remaining chocolate on top of the peanut butter and draw a fun pattern on the top with a fork. Add a few pieces of buckwheat groats or puffed quinoa to the centre of the cupcakes if you fancy a bit of crunch.
• Place the tray in the freezer for a further 10-15 minutes until the cups are completely hard. To remove, invert the tray onto a clean surface. The cups should pop out immediately.
• Put a pinch of salt on each cup and serve immediately. In a sealed container, they will keep in the freezer for up to 3 weeks - but it will be hard not to eat them all before then!