Chocolate Coating:
3/4 cup almond butter
6 tbsp coconut oil, melted
20 drops vanilla stevia
1/2 cup carob powder
Mix all ingredients together. Layer 1 tbsp on the bottom of 6 baking cups. Place in the freezer for a few minutes.
Next, spread a bit of peanut butter on the chocolate coating and then dollop a bit of marshmallow creme (click link for recipe) over the peanut butter. Spoon on more of the chocolate coating until flat on top. Freeze for about 1/2 hour until chocolate is set.
We also made this edamame hummus but didn't write down the recipe! It's basically just hummus with edamame beans and chickpeas. :)
And this is our new favourite coconut water! It's frozen, raw and unpasteurized and therefore not as sweet as the canned or boxed coconut water, but it has such a complex, stronger taste and flavour. So refreshing!
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| Cuppa cuppa |
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| Blast off! |
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| Eda |
And this is our new favourite coconut water! It's frozen, raw and unpasteurized and therefore not as sweet as the canned or boxed coconut water, but it has such a complex, stronger taste and flavour. So refreshing!
oh yum
ReplyDeleteboth sweets and spread, thank you!
Oh I really wish I had marshmallow root powder! Those look amazing :)
ReplyDeleteThese look awesome! Trying these for sure :)
ReplyDeleteeverything looks great!! yummy
ReplyDeletemmmm I HAVE to get myself some marshmallow root powder for sure, these look divine. Love edamame in anything too, such a great flavour :) Happy Easter!
ReplyDeletechocolate peanut butter cups is my kind of snacking hehe. love the idea of using almond butter + carob + stevia!!! love love.
ReplyDeleteWhere's the link for the marshmallow cream? These look so good!
ReplyDeleteit's there, it doesn't look like a link because it's dark green, put your mouse over top and you'll see it turns yellow. here's the link though just in case! http://sketch-freeveganeating.blogspot.ca/2012/04/peanut-butter-mallow-blaster-cups.html
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