1 x cup natural unsweetened peanut butter
1 x tbsp maple syrup
1 x pinch sea salt
2 x cup carob buttons
1/4 cup x soy milk
1 x mini muffin tin
20 x mini patty pans
In a bowl, add the peanut butter, maple syrup and sea salt. Stir until fully combined. Take a pinch of the peanut butter mix and roll it in your hands into a small disk shape, about 2cm wide and 1/2 cm thick (they must fit into the patty pans, so adjust to suit the size of your tin). Line the muffin tin with the patty pans - you will need to work quickly once the carob is melted.
Half fill a pot with water, and heat over a medium heat until simmering. Put a mixing bowl on top of the pot, to create a double boiler. Ensure that the bottom of the mixing bowl is not touching the water! Take a little bit of water out if necessary. Into the mixing bowl add the carob buttons & soy milk. Stir well until the carob melts and looks oozy and smooth.
To assemble the peanut butter cups; put roughly a teaspoon of melted carob in the patty pan, so that it fully covers the bottom of the pan. Put a peanut butter disk on top of the carob. Then put another teaspoon of carob on top of the peanut butter disk. Make sure the disk is fully covered. Repeat until you have no mixture left. Pop the peanut butter cup tin into the fridge for 3-4 hours, or until fully set. Before serving, allow the cups to come to room temperature.
Enjoy your not-so-naughty sweet treat that is relatively guilt free!
xx Fox & Bear