Chocolate Peanut Butter Pecan Cups Recipe

This is a gluten free recipe that uses our vegan plant protein. It's a great little snack idea and its an easy recipe for delicious high protein choc pecan cups filled with peanut butter.

These are no-bake, gluten free and made with a pea & hemp protein & the flavour is perfect in smoothies & raw treats, not overly sweet which makes it very verastile compared to other plant proteins.

This recipe can make 6 

Base:

• 90g almond meal
• 100g peanut butter
• 45g maple syrup
• 50g chocolate protein powder from @thenewtritionco 

Filling:

• 125g peanut butter
• 10g coconut oil
• Handful of pecans 

Topping:

1. In a large bowl, combine the almond meal with the protein powder, peanut butter and maple syrup. I like to use a runny peanut butter. Mix together until it’s sticking together easily. If needed add a little water.
2. Press the mixture into a muffin pan - I used a 6 cup silicone one measuring 29.4cmx20cm. If you’re using a stainless steel type one I would like with baking paper to make them easy to pull out.
3. Using your hands press the mixture in to each cup, pressing it up around the edges.
4. Melt the peanut butter and mix with the coconut oil. Pour into each muffin cup. Place in the fridge for 10 mins so the filling slightly hardens up.
5. Remove from the fridge and top each with the pecans. Set in the fridge for about 4 hours minimum (I like to leave them overnight) 
6. Gently remove each one from the muffin pan. Melt the dark chocolate and drizzle over each. Enjoy!

Store in a container in the fridge for up to a week.