Prep:
10
mins
cook
10
mins
set
20
mins
makes
24
You will need:
- 250 g smooth peanut butter
- 250 g coconut butter*
- ⅓ cup agave syrup
- 1 ½ teaspoons vanilla bean paste
- ½ teaspoon salt
- 3 tablespoons salted peanuts, roughly chopped
Directions:
- 1
Line a 24-cup mini muffin tray with paper or foil liners and set aside. - 2Melt the peanut butter and coconut butter together in a saucepan over low to medium heat, stirring continuously, until combined. Remove from heat and incorporate the agave, vanilla and salt.
- 3Spoon the mixture into the moulds, top with chopped peanuts and place in the freezer for about 20 minutes to set.
- 4Store in the freezer for up to 3 weeks in an airtight container, removing about 10-15 minutes prior to eating to soften slightly.
*Tip: Coconut butter is available in health food stores.
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