It’s Easter! The season of great food. Chocolate eggs, chocolate bunnies, roast lamb, hot cross buns, more chocolate eggs… You can see why I love it, right?!
Before heading back to the parents for the long weekend and going hard on roast dinners and windswept walks, I’ve been celebrating Easter a little bit differently this year. On Sunday I attended a cacao ceremony in East London (where else) with the lovely Sarah Starrs. Sarah served us “ceremonial grade” cacao to facilitate a transformational experience. We drank the cacao, chatted, did some exercises, and lay on the cozy cushions and blankets for an hour while Sarah led us in a yoga nidra and meditation sequence. I came out of it feeling all dazed and trippy, in a good way! After a couple of crazy weeks it felt great to truly relax in such a gorgeous space.
The ceremony was held at the She’s Lost Control boutique, which has possibly the coolest DIY shelf piece I’ve ever seen.
The drink Sarah served us didn’t taste like your average hot chocolate. Cacao is the unprocessed version of cocoa so has a richer and more potent flavour. It’s often labelled a “superfood” since it doesn’t lose any of the health properties during the roasting process of cocoa beans.
I’ve been a long-time fan of baking and cooking with cacao powder, so what better time than Easter to make some healthy(ish) chocolate treats?!
I’ve had a love affair with these Peanut Butter Cups since trying them at Tanya’s Cafe back when it first opened. I decided to take a stab at making them for a blogger event we had at work, and they were a surprise hit – so much so that I had to make another batch for Mike after I caught him gazing longingly at my work stash.
Warning – these are incredibly moreish and you will become addicted. Happy Easter!
This recipe is a slightly modified version of Tanya’s recipe in The Uncook Book.
Peanut Butter Cups
For the chocolate sauce:
60g cacao butter, grated
70g coconut oil
4 tbsp cacao powder
1.5 tbsp maple syrup or agave nectar
pinch of salt
For the peanut balls:
130g peanut butter
15g nutritional yeast
2 tbsp soft brown sugar / coconut sugar
1/2 tsp salt
Combine the peanut ball ingredients in a bowl, stir well, then transfer to the freezer for 30 mins – 1 hour to set.
To make the chocolate sauce, melt the cacao butter along with the coconut oil in a pan over a low heat. Then stir in the remaining chocolate sauce ingredients until well combined, and leave to cool.
Take your peanut mixture out of the freezer, and roll into about 20 equally sized balls Half-fill some mini cup cases with the chocolate sauce, then carefully place a peanut ball on top of the sauce in the middle of each case. Refrigerate for a minimum of 15 minutes to set or until you are ready to serve.