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

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

- Melt the chocolate in a bain-marie and put a spoonful into each muffin case.
- Turn the cases gently to coat the sides as well, then put them in the freezer for a short while.
- 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.
- Briefly boil the ingredients for the jelly and add a spoonful to each case.
- 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.

Photos by @mrs_kitchen_fairy

