What's up peanut butter cup? A twist on the traditional PB cup, these raw pink chocolate morsels look almost too good to eat! Made by the talented @ashley_pellizzaro and crafted with our smooooooth coconut peanut butter!

INGREDIENTS

1 + ¼ cup raw cacao butter - (I used Natava Superfoods)

1 heaped tbsp. CocoMaNuts Coconut Peanut Butter 

1 heaped tbsp. coconut oil

½ cup icing sugar (sifted)

2 tbsp. coconut milk powder (sifted)

1 tbsp. dragon fruit powder - (I used Misty Day Plant Potions)

¼ tsp. salt

1 tbsp. maple syrup (supporting Whole Harry)

1 tsp. pure vanilla extract - (I used Heilala Vanilla)

METHOD

Melt the cacao butter and coconut oil in a bowl over a pot of water on a low heat. 

Stir in the icing sugar, coconut milk powder and salt. Stir frequently with a whisk until combined. Make sure that they are dissolved before adding the cashew butter, maple syrup, and vanilla extract. Keep stirring/whisking until smooth.

Remove from the heat and start adding the dragonfruit powder. Add a small amount at a time until you achieve your desired colour pink. Whisk till smooth then set aside to cool slowly for 10 minutes.

Pour half the mixture into molds and pop in the fridge for 10 mins.

Add a dollop of CocoMaNuts Coconut Peanut Butter into each mold. On top of that add the remaining pink chocolate.

Place in the fridge until completely set.

Try not to eat them all at once! - hehe

Recipe by Ashley Pellizzaro
Follow @ashley_pellizzaro