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.
- 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.