She contributed this popular cafe favourite treat for the Pic’s peanut butter cookbook.
Makes about 16
Ingredients
Base
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
Filling
about 16 tsp Pic’s Crunchy Peanut Butter
Topping
1/3 cup cacao powder
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup Pic’s Smooth Peanut Butter
Method
1. Preheat oven to 180degC
(160degC fan). Place paper
cupcake cases in a cupcake tray
or two.
2. Place base ingredients in a
food processor and whizz until
smooth.
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
months.
Website: mrshollingsworths.com
