White Cranberry PB Cups

Quick white chocolate, cranberry and peanut butter cups

A little treat, with plenty of colour.

Cranberry season is here and we are making the most of it. These small red berries add a tart taste, colour and a festive note to the recipe.
Our white chocolate, cranberry and peanut butter cups taste like dessert and are perfect for a moment of indulgence – sweet, creamy and with no added sugar.

Ingredients for the filling

  • ½ cup peanut butter
  • 3 tbsp cashew pulp left over from making fresh cashew milk
  • 1 tbsp maple syrup
  • A pinch of Himalayan salt

White chocolate, cranberry and peanut butter cups

For the cranberry and blackberry jelly

  • 1 cup cranberry pulp, left over after juicing
  • ½ cup blackberries
  • 1 tbsp tapioca starch
  • 3 tbsp maple syrup

You will also need

  • 2 bars of white chocolate with no sugar and no palm oil
  • Beetroot powder

Method

Making the peanut butter and cranberry cups

  1. Melt the chocolate in a bain-marie and put a spoonful into each muffin case.
  2. Turn the cases gently to coat the sides as well, then put them in the freezer for a short while.
  3. Mix the ingredients for the filling and put a spoonful into each case. The cashew pulp comes from fresh cashew milk made with the Kuvings AUTO10S.
  4. Briefly boil the ingredients for the jelly and add a spoonful to each case.
  5. Cover with another layer of chocolate and leave in the freezer until set.

Simple, delicious and with no added sugar – perfect for a little treat between meals.

Cranberry cups, ready to serve

Photos by @mrs_kitchen_fairy