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Is this the prefect Valentine's Day dessert? We will let you decide that one. Either way, what a treat! Who doesn't love a Peanut Butter Cup?
Duration22 mins
Prep Time22 mins
Servings10 Cups

Ingredients

  • 7 oz dairy free chocolate
  • 2 cups raspberries
  • 1 tsp maple syrup
  • 1 tsp chia seeds
  • 1 cup peanut butter
  • 1 tsp protein powder

Instructions

  • Melt 7 oz of dairy free baking chocolate over a double boiler.
  • meanwhile simmer two cups of raspberries with 1 T of maple syrup and 1 T of chia seeds. Simmer for 10 minutes or until thickened.
  • take 1 cup of creamy peanut butter and add 1 T of protein powder and stir to combine.
  • take 10 muffin liners and line your muffin pan. Pour melted chocolate to coat the bottom of your liners. Place in fridge for 10 mins to set.
  • once cooled place a T of rasp in the centre of muffin liners with another T of peanut butter. Press slightly done.
  • if chocolate has cooled, rewarm it and pour some chocolate on top of the cups and place into fridge to set. Preferrably overnight.
  • remove wrappers and place into the freezer to enjoy later!
This recipe was republished with permission from Sculpted Kitchen.
You can find the original recipe here.

Sculpted Kitchen

Sarah is a recipe developer from Canada, creating some absolutely stunning dishes. "Incorporating more plant based food into your diet shouldn't be difficult." You'll find lots of inspiration from Sarah's recipes.