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 

METHOD

Base

• 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!