Chocolate Ganache Layer

  • 1 1/2 cups JT’s cold pressed coconut oil, melted
  • 3/4 cup cocao powder
  • 1/4 cup maple syrup

 Peanut Butter Banana Layer

  • 1 ripe banana, mashed
  • 1/2 cup organic peanut butter (or nut butter of choice)
  • 1 tsp vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut
  • 2 tbs agave

Chocolate Mouse Layer

  • 3 ripe avocados
  • 1 tsp vanilla extract
  • 1/4 tsp pink Himalayan salt
  • 3 tbs almond milk
  • 1/2 cup natural cocoa powder
  • 5 tbs agave or maple syrup
  • 4 tbs maple syrup


Vegan Peanut Butter Cups

Chill muffin / cake tin in fridge or freezer for half an hour before filling. Mix all three separate layers in a blender and pop into separate bowls. Spray a muffin tin (or cake tin) with some coconut oil. Start with a layer of Chocolate Ganache then a layer of Peanut Butter, then a layer of chocolate mouse then finish with another thin layer of Chocolate Ganache. Pop into freezer for 3 hours and enjoy!

Recipe kindly provided for JT’s from