Chocolate Peanut Cups
A healthy chocolate peanutty treat without sugar cane!
Sweet and crunchy with a little salty ending.
Recipe: Yields: approx. 80 cups
1 2/3 cups organic extra virgin coconut oil
1 1/2 cups organic cacao powder
2 cups organic coconut sugar
large dash organic vanilla
5 tbsp. organic half & half or cream
5 cups organic peanuts
Himalayan salt
80 small paper cups
On 2 sheet pans, place paper cups in rows.
In a sauce pot (thick bottom), add the coconut oil, cacao powder, and coconut sugar. Cook over medium heat and use a whisk to incorporate
together well, as it heats up. When the sauce is hot, then add the
cream a tbsp.at a time and whisk well.
Note: This may seem like the sauce is too oily, but just keep whisking well,
as it heats and then the cream will pull the sauce together producing a
thicker, smoother sauce, you would expect.
When all the cream is incorporated, then turn off heat and add vanilla.
Then add the peanuts to the sauce and stir well with a large spoon.
Using a tbsp., add spoonfuls to cups. Sprinkle a little salt on top of each.
Then place sheet pans in freezer for several hours.
Afterwards, you can keep in a container in the refrigerator. Enjoy!
Note: As you add the peanuts and sauce to the cups. the oil may try to
separate, so keep stirring it well, as you proceed.
