Prior to quitting sugar, I had a thing for Reese’s Peanut Butter Cups. I discovered them when I was in the states in 2006 as a summer camp counsellor and steadily became addicted. Imagine my joy when they became available in Australia, then triple that to get an idea of the kind of elation I experienced when I discovered that Costco sold GIANT cups (like the size of your face kind of giant). Remember how I said I was a complete sugar addict? Well I could polish off one of those bad boys in a day or two. Ohhh the high fructose corn syrup concentration in my blood stream that week would have been slightly awe inspiring to see.
Anywho, Reece’s don’t really fit into my new way of eating but that doesn’t mean my fondness for the sweet, sweet marriage of peanut butter and chocolate is dead. Oh no no no. Just repurposed some what. I’ve stumbled upon a few recipes for healthy versions of the humble peanut butter cup but many still contained sugar (and a lot of it), along with milk chocolate (sugar with a bit of cocoa tossed in). The healthiest recipe I found still used honey which I usually avoid so I had to tinker around a little bit but ended up creating my new favourite snack.
With something like this, I struggle to give exact amounts of ingredients, mainly due to the fact that what the size of your moulds will vary (I’ve used muffin containers which I found way too big and this last batch, I used the trays I used to freeze Ollie’s puree in). If you stick to the ratio’s, I reckon you should be fine but a quick taste test won’t go astray either.
- 1 cup smooth peanut butter (use the best possibly quality you can find. Good peanut butter makes all the difference in a recipe like this. I buy organic peanut butter from our local grocer but Macro Organic Smooth Peanut Butter at Woolies is pretty darn good)
- 1/2 cup rice bran syrup
- 1.5 bananas
- 2 tbsp coconut oil, melted
- 100g dark chocolate (I use Green & Blacks Organic 85% Dark Chocolate)
- Slice your bananas into super thin discs (you’ll be using them to line your trays)
- Plop your peanut butter, rice bran syrup and coconut oil into a small bowl and stir well to combine
- Melt your chocolate down till it’s drizzleable. I do this by placing a saucepan 1/4 filled with water over a very low heat and placing a bowl inside into which I place the chocolate. Chocolate burns very easily so it’s important not to overheat or try to melt too quickly.
- Once everything is ready to go, grab your trays or moulds and place the banana in the bottom, to create the base. Spoon the peanut mixture onto the top of the banana and use the back of the spoon to really press the mixture down into the mould.
- Use a teaspoon to drizzle the melted chocolate over the top of the peanut mixture
- Pop into the freezer and allow to set (usually takes an hour or so)
- Try not to eat the whole batch at once…