She contributed this popular cafe favourite treat for the Pic’s peanut butter cookbook.
Makes about 16
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup Pic’s Smooth Peanut Butter
1/2 cup Medjool dates
1/4 cup maple syrup
1/2 cup almond milk
1/4 cup ground almonds
about 16 tsp Pic’s Crunchy Peanut Butter
1/3 cup cacao powder
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup Pic’s Smooth Peanut Butter
1. Preheat oven to 180degC
(160degC fan). Place paper
cupcake cases in a cupcake tray
2. Place base ingredients in a
food processor and whizz until
3. Spoon into the paper cases
so they are about one-third full,
and bake for 20 minutes.
4. Leave to cool, then place 1
teaspoon of peanut butter on top
of each brownie base. Place in
the freezer for half an hour while
you make the chocolate topping.
5. For the chocolate topping,
melt coconut oil in a heatproof
bowl set over a saucepan half-
full of water on a low heat, then
stir in the other ingredients.
6. Spoon on to the top of the
peanut butter layer and place in
the fridge for 10 minutes to set.
Store in the fridge in an
airtight container for up to a
week, or freeze for up to two