Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Crunchy Peanut-Butter Chocolate Cups
Crunchy Peanut-Butter Chocolate Cups
These no-bake crunchy peanut butter chocolate cups are very easy to make… and even easier to devour. Fudgy, chocolaty, crunchy and salty, they are the perfect after-dinner natural sweet treat or for a yummy moment when you want to spoil yourself and still feel healthy.
Serves:
12
Course Canape, Desserts & Sweet Treats, Snack
Diet Child Friendly, Dairy Free, Gluten Free, Grain Free, Vegetarian
Servings 12 - 15
Ingredients
- 150 g dark chocolate 70% cocoa solids
- 2 tbsp crunchy peanut butter
- 1 tbsp light tahini
- 2 tsp honey or maple syrup
- 50 g kasha toasted buckwheat grains/grouts
- ¼ tsp Himalayan salt
Method
- Break chocolate and place in a heatproof bowl. Sit over a pan (bain-marie) of just simmering water and melt the chocolate, stirring occasionally. Remove from heat and leave to cool slightly. Stir in peanut butter, tahini and honey, followed by the kasha and salt.
- Spoon mixture into small bun cases.
- Leave to cool and store in air-tight container in your fridge.
Maggie's Tips
- I used petit four bun cases
- Keeps 2 weeks in fridge
- Vegan friendly: Omit honey and replace with maple syrup
- Nut friendly: Omit peanut-butter and replace with 1 extra tbsp of tahaini.
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