PEANUT BUTTER & CHAM CUPS
Okay, I’m going to put it out there- I think this may be one of my favourite recipes EVER! The combination of the crisp dark chocolate, the creamy peanut butter and the sweet CHAM is an absolute winner. I always try and hide these in my freezer, but it doesn’t take long before they disappear…!
I’ve used the classic peanut butter & raspberry CHAM combo in this recipe, but feel free to experiment with different nut butters & CHAM flavours to find your favourite combos. And don’t forget to tag us in your creations!
For the chocolate:
1 cup of cocoa butter
3 tbsp maple syrup
1/2 cup cocoa powder
1 tbsp vanilla powder
For the filling:
1/2 cup peanut butter
1/2 cup CHAM
You can either fill a tray with cupcake cases, or if you have a silicon mould you can just use this without any cases.
Gently heat the cocoa butter until melted. Once melted add the maple syrup, cocoa powder and vanilla powder. Stir until smooth.
To create the bases, spoon a tablespoon or two of the chocolate mixture into the cupcake cases. This should use around half the chocolate mixture in total. Put these in the freezer for 5 minutes to set.
Remove the cupcake cases from the freezer and now add the peanut butter layer. I like to add just over a teaspoon to each but you can be as generous as you like. Add this to the freezer for another 5 minutes.
Remove the cupcake cases from the freezer and now add the CHAM layer. I, again, like to add just over a teaspoon to each but you can be as generous as you like. Add this to the freezer for another 5 minutes.
Remove the cupcake cases from the tray and spoon the remaining chocolate mixture into them. return to the freezer for an hour or so to allow to fully set.
Before eating, remove from the freezer 15 minutes before to allow them to soften slightly.
Tip: You can also top these with extra toppings before freezing, such as dried rose petals or coconut curls.
Stir, scoop or spread… how do you CHAM? Show us your creations on Twitter & Instagram (@EatChamUK) using the #WeChammin’