serves / makes 8 cupcakes


  • 50g raw cacao butter
  • 3 tablespoons raw cacao powder
  • 2 tablespoons agave syrup
  • 1 tablespoon peanut butter

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  1. Melt the cacao butter in a bowl over a pan of boiling water
  2. Turn the heat off but keep the bowl over the pan of hot water
  3. Add the cacao powder and agave syrup and whisk until smooth and well combined
  4. Pour into chocolate moulds or I used mini paper cases
  5. Place in the freezer for 10 minutes, remove from freezer and spread on a layer of peanut butter
  6. Return to the freezer for a further 10 minutes until fully set

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