Nibble on divine raw peanut butter cups
No matter how dedicated you are to your healthy new year’s resolution, we all need a little sweetener every now and then. But before you go reaching for that bar of processed chocolate or packet of biscuits – yep, it takes one to know one – nutritionist and chef Ronaldo Fulieri may have a better alternative. His most recent cookbook, Ronaldo’s Kitchen Book 2: The Super Power of Nutrition, is packed with 60 recipes to boost health and energy, including a very tempting range of raw, vegan desserts. Comprising raw cacao, coconut cream, peanut butter and agave, these creamy peanut butter cups are the perfect indulgence when your willpower is waning. If you don’t have raw cacao at home, you can substitute with 200 g of raw organic dark chocolate, while the agave can be replaced by maple syrup or honey.
INGREDIENTS
silicone cupcake cups
100 g raw cacao butter
6 tablespoon raw cacao powder
1 can coconut cream, refrigerated
1 cup peanut butter
2–4 tablespoons agave
pinch of Himalayan salt
TO MAKE
To make the chocolate cups, place the raw cacao butter in a bowl over a pan with water over a low heat and melt gently. Once melted, add cacao powder and mix well. Remove the mix from the heat and mix agave to taste.
Pour about two tablespoons of the mix into each cupcake mould and keep moving around the sides until mostly covered with chocolate. Refrigerate immediately and repeat with other moulds.
For the peanut mousse, refrigerate the coconut cream for at least four hours. Carefully scoop the cream and whip for about 30 seconds. Add agave to taste and peanut butter and whip again until smooth.
Pour mix into cups and refrigerate for at least two hours before serving.
Images and recipe from Ronaldo’s Kitchen Book 2: The Super Power of Nutrition, by Ronaldo Fulieri.
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