I have frequent customers for the Cocoa Peanut Spread because they are also Reese’s lovers and they have found a product that solves and pleased their cravings for Reese’s. Now they do not have to worry about the sugars, carbohydrates, fats and preservatives.
The Cocoa Peanut Spread is my favorite spread of all! So, inspired in this spread and in those Reese’s lovers that are now Icadelicias Cocoa Peanut Spread lovers, I developed these peanut and chocolate cups. These cups have essential fatty acids from the unsweetened cocoa powder, organic coconut oil and peanut spread. Each cup contains the protein from the unsweetened cocoa powder and peanut spread also. Their only carbohydrate source is the agave and it is even optional because if you prefer a bitter taste, then you don’t have to add the agave. These Icadelicias Peanut Spread and Chocolate Cups are high in essential fatty acids, protein and low in carbohydrates. These are enough proofs for them to be categorized as a guilt free food.
The only ingredients that you will need are organic coconut oil, unsweetened cocoa powder, Icadelicias Peanut Spread and agave. These cups need to be store in the refrigerator at first and then you can move them to the fridge. I used individual crystal molds but a cupcake mold will also work.
Be bold and dare to try these cups with other Icadelicias Nut Spreads such as Hazelnut, Cashew or Macadamia!
1/2 cup unsweetened cocoa powder
1/2 cup coconut oil
1/3 cup agave
4T Icadelicias Peanut Spread
1- In a saucepan simply mix the cocoa, coconut and agave until smooth.
2- Pour the cocoa powder in the molds (only fill approximately, 1/4th part of the mold)
3- Add in the center a tablespoon of the Icadelicias Peanut Spread.
4- Cover again with the chocolate sauce.
5- Store the cups in the fridge for about 1 hour.
6- After the hour, they will be ready to eat!