I made these Peanut Butter Choc Cups over the weekend using this recipe and modifying it a little.

What you will need to serve 4:

Left over Vegan Chocolate Mousse for the topping.

Peanut Butter Mousse Layer:

  • 1/4 cup Organic Sweetend Soy Milk
  • 1/3 cup natural peanut butter (No added sugar, salt, or oils)
  • 1 tsp pure vanilla extract

If it’s no sweet enough for your taste you can add some organic sugar.

Crust Layer:

  • 3 Brown seed rusks
  • 1.5 tbsp rice syrup or agave nectar
  • 1 tbsp coconut oil
  • 2.5 tsp cocoa powder

This is how we made it:

I used a mortar and pestle to crush the rusks and then mixed in the cocoa, coconut oil and rice syrup.

Scoop some in the bottom of your cups and press down.

I used a hand blender to blend the peanut butter and soy milk until it was super creamy and had an almost mouse-like texture. Scoop this on top of the crust and top it off with a layer of the Vegan Chocolate Mouse.

Leave in the fridge for a couple of minutes and enjoy.

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Author

Aloha! I'm Carien. I live in South Africa in an area called the Swartland (Black Land). I live on a small holding (Homestead) and I am a full time house wife with one husband (yes, only one), one son, one dog, a few sheep and plenty of chickens. Living as natural as possible is a passion of mine. Inclined to a mostly organic vegetarian diet I tend to post healthy food recipes, green tips and information on natural and organic and natural living.

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