Method

In a large mixing bowl, stir together the oat flour, almond flour and cacao powder for the base. Now pour in the syrup, coconut oil and salt and stir to a sticky mix.

Divide the mixture into 10 pieces, roll into balls and place each ball into a silicone cupcake case. Press firmly into a cup shape in the tray and place in the fridge for 20 minutes to firm up.

For the filling, place 1/2 raspberry into each cup and fill 5 cups with ManiLife Deep Roast Crunchy Peanut Butter and 5 cups with ManiLife Deep Roast Smooth Peanut Butter. Smooth over the tops and place in the freezer for 15 minutes.

For the chocolate top, add the chocolate and coconut oil to a heatproof bowl and warm in the microwave or over a pan of simmering water, until melted.

Remove the cups from the freezer and pour the chocolate into each cup. Top the Crunchy peanut butter cups with the peanuts and the Smooth peanut butter cups with the raspberry pieces.

Place back in the fridge for 20 minutes until firm to touch. Then carefully pop the cups out of the cases/tray and enjoy straight away.

Keep leftover cups in the fridge in a sealed container for up to 1 week or in the freezer for 1 month. Allow to defrost slightly before eating.