Coconut Peanut Butter & Blackcurrant Cups

Base

(Makes 6 Cups)
½ C Almonds
½ C Coconut, desiccated
¼ C Cacao powder
½ C Dates (soaked in hot water for 10-15mins)
2 TB Coconut oil 
Put all dry ingredients into a food processor and blend well. Add dates and oil and blend until well combined. Press down into a silicone muffin tray.

 

Peanut Butter Layer

1 Jar Cocomanuts smooth coconut peanut butter
1 TB Rice malt syrup
¼ C Coconut oil (melted)
Handful of Viberi freeze dried Blackcurrants
In a bowl warm the peanut butter slightly so it’s a runny consistency. Add in rice malt syrup and oil, mix until combine. Pour over bases and gently stir in blackcurrants (these tend to rise to the top) refrigerate until set. Sprinkle crushed blackcurrants over top and enjoy!