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.
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.