Coconut Peanut Butter & Blackcurrant 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 

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 



  • 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

  • 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!