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PEANUT BUTTER CRACKLE CUPS

INGREDIENTS

BASE

CRACKLE

3 HEAPED TBS COCONUT OIL

4 TBS COCONUT OIL

3 TBS PURE MAPLE SYRUP

6 TBS NUT BUTTER

2 HEAPED TBS RAW CACAO

2 CUPS PUFFED BROWN RICE

1 1/4 CUP ALMOND MEAL

1 1/4 CUP DESICCATED COCONUT

METHOD (MAKES 72)

• PREHEAT OVEN 180degrees.  LINE AN OVEN TRAY WITH BAKING PAPER AND SPREAD THE PUFFED RICE OUT EVENLY OVER TRAY

• BAKE FOR 10MINS AND SET ASIDE TO COOL

• LINE MINI MUFFIN TRAYS WITH SILICONE MOLDS (SHOULD WORK WITH PAPER CUPS ALSO, I THINK?)

• MELT OIL AND SYRUP FOR BASE, THEN IN A MIXING BOWL, MIX THOROUGHLY WITH REMAINING BASE INGREDIENTS UNTIL COMBINED

• FIRMLY PRESS 3/4 TSP OF MIXTURE INTO EACH CUP

• FOR THE CRACKLE, COMBINE MELTED COCONUT OIL WITH NUT BUTTER. ENSURE MIXTURE HAS COOLED BUT OIL HAS NOT RE-SET BEFORE ADDING IN PUFFED RICE.  MIX THOROUGHLY.   ADD 3/4 TSP OF CRACKLE MIXTURE TO EACH BASE AND PLACE IN THE FREEZER UNTIL SET.

* I MAKE MY OWN NUT BUTTER BUT YOU CAN USE STORE BOUGHT.  SIMPLY PROCESS NUTS OF CHOICE UNTIL SMOOTH.  NUTS WILL BREAK DOWN TO A POWDER, THEN FORM A DOUGH, THEN WILL LIQUIFY.  I USED 2 CUPS ALMONDS TO 1 CUP PEANUTS WHICH MADE A JAR WORTH (NOT SURE OF CORRECT MEASUREMENTS, SORRY!) 

** PUFFED RICE IS BAKED FIRST TO MAKE IT CRUNCHY, OTHERWISE IT WILL BE SOFT WHEN MIXED WITH CRACKLE INGREDIENTS

*** BEST STORED IN THE FRIDGE, MAY MELT A LITTLE AT ROOM TEMP IF IT’S A HOT DAY!

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/peanut-butter-crackle-cups.html

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