Friday, 12 October 2012

MONDO Peanut Butter Chocolate cups

That are kinda good for you! 

Right, here we go, peanut butter choc cups that are similar to the famous Hershey's treat. I love American chocolate and jelly beans and donuts but I don't want to put shitty food in my body any more so I have been researching raw choc recipes on other blogs. These two in particular are a real inspiration for me, Rawified and Fork and Beans.

Tested them on the English teacher. He was reasonably impressed but I think he needed them sweeter. This recipe obliges.
I am trying to make my choc's low carb as well. Feel free to follow the awesome recipes on these blogs which use honey, agave and maple syrup. So delicious and still really good for you too. Or use mine that mainly use Natvia which is a brand of fake sugar that is reasonably natural being stevia and erythritol, or just plain stevia.

The better the cocoa, the better the chocolate.

There is a tiny bit of alcohol in the recipe, to dissolve the fake sugar, but it is cooked off in the microwave, so these choccies are ok to give to the kiddies. Although you probably won't want to share them at all, so tell them they have dog pooh in them or just don't have kids around you when you make them. I did share, but I need feedback. I have recommended more sweetener than I used in my first batch. They just needed a bit more to kick through the strong bitterness of the raw cocoa.



1/2 cup  Coconut Butter. You get this from all health food shops, it is a bit pricey but goes a long way.
6 heaped tbs of Raw Cocoa Powder. Again a bit pricey but worth it. Or any good quality cocoa.
4 tsp of sugar replacer.
1 cap full of gin or vodka or other alcohol
1 tablespoon of malt syrup


Nuke the coconut butter in a pyrex jug or similar, or in a small saucepan for about 30 seconds. It melts fast. Mix in the cocoa powder and malt syrup.

In a little cup or bowl, mix the sugar and alcohol. Place in a microwave (bit hard on stove as it is so little) and heat for about 40 seconds or until 'sugar' has dissolved. Granulated sugars of most kinds will not dissolve well in the coconut butter. Another option would be to use a liquid sweetener, but I am yet to get one.

Mix the sugar syrup into the choc syrup. DONE!

You can do so much, just put it in molds as is or add any ingredients you like - vanilla, peppermint essence, dried fruit (high in carbs though) nuts. Whatever you love.

Now for the peanut butter filling! 

1/2 cup natural peanut butter. Not the crazy chemical stuff you normally see on the shelf.
1 teaspoon of salt, or more to taste. This is supposed to be super salty.
3 teaspoons of sugar replacer done with the vodka/gin again. The filling also needs to be super sweet.
1 tablespoon melted coconut butter.
1/2 finely ground coconut. I just whizzed it in the whizzer.

Mix all ingredients together. NOM. Test to see you are happy with the level of sweetness and saltiness. This is key to trying to get them like the Amercano ones.

To assemble

I used a mini cupcake pan, but if you don't have one that is cool,  just put the little foil chocolate patty pans on a tray. First layer in a bit of the choc and then pop in the freezer for a few minutes to set, then add a layer of the peanut stuff, freeze again, then another layer of choc, and freeze again. 

You could do this in any kind of mold, or in a take away container as a slab which you then cut up. Set in the freezer for a while if you need to cut it. Then gobble up. But be careful, they are super duper rich, and are best nibbled. This kind of choc does melt faster in the fingers than store bought crud.

I reckon you could store them for a while, but pffft, as if!  Thinking of making these as chrissie presents this year. My family always get home made presents from me I think they think the presents suck, but I don't care. I usually make them hand made soap. They think I am insane. Whatev's.

Enjoy this eating healthy chocolate. It gives you super powers.

So fricken yummy. My kid loves them. I love them. I am not normally a huge fan of chocolate either.

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