A Recipe For January By Minno Kitchen ~ Raw Chocolate Peanut Butter Cups

Katy from Minno Kitchen has a real treat for us this month, her recipe for Raw Chocolate Peanut Butter Cups! Whilst Minno Kitchen wedding & events catering is on hiatus due to the lockdown, Katy is running Minno At Home with pizza kits, treats & home brewed Kombucha delivered direct from her kitchen in Whitstable. Her latest project ‘The Second Sunday Brunch Club’ is an exciting collaboration between Minno Kitchen, Wasted Kitchen & One Flew Over. Katy will be cooking her fantastic brunch menu for collection or delivery on Valentines Day & Mothering Sunday, with the option to order locally grown flowers too. Take a look at her menu here.


Raw Chocolate Peanut Butter Cups

I think we all need a hug right now – the long, dark, cold wet days combined with everything else our world is going through is certainly making me want to curl up with a plate of something comforting & cake like. Focusing on our wellbeing at this time of year is always really important & now more so than ever. For me looking after my wellbeing happens in so many ways; fresh air, connecting with friends, good woolly socks, candles & nourishing food. These raw chocolate peanut butter cups tick all the boxes – easy to make, they store well, are packed full of nutritious ingredients & they will give a sweet hit that provides a little oomph when you need it.

Makes 12

What you will need

Peanut Butter Base

150g Chunky Peanut Butter

150g Dates (pitted)

80g Oats

100g Ground Almonds

2 tbsp melted Coconut Oil

2 tsps Vanilla Extract

Chocolate Topping

100g Coconut Oil

30g Raw Cacao Powder

2 tbsp Maple Syrup


Food processor

12-hole mini muffin tin

What you need to do

Start by greasing your muffin tin (using a veggie or sunflower oil, only a really small amount. Good trick is to pour some onto some kitchen roll then wipe it around each hole). Next pop all of the base ingredients into a processor & whizz until it all comes together into a chunky paste.

Spoon the mixture between each hole then using the back of a teaspoon press down firmly before placing the tray into the freezer. Onto the chocolate topping now – add the coconut oil, cacao powder & maple syrup into a pan & melt over a low heat whilst stirring.

Bring the tray out of the freezer & pour the chocolate mixture on top of each peanut butter cup. The tray can go back into the freezer for around an hour to fully set.

These cups will happily stay in the freezer in an airtight container for about a month or you can keep them in the fridge for a week, that’s if they last that long!

Pssst…if there is any leftover melted chocolate you could make some uber choccie buttons – sit some baking parchment onto a baking sheet & spoon drops of chocolate on to your desired size. Pop in the freezer to set then try not to eat all at once.

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