Peanut Butter and Coconut Cups

I was lucky enough to attend the Goodness Me Box Wholefood Markets last night at the Grounds of Alexandria. A night filled with healthy and wholesome food and sweets! They also had some really good offers on some of the brands I already use quite often including Mayver’s! I have never tried their peanut and coconut spread so was keen to grab a jar and test it out! I had a surge of genius to whip up some peanut and coconut cups! I had some leftover coconut cream from a mousse I made the other day and so I had a good collection of ingredients to create something new and delicious! This recipe only require 6 ingredients! Preparation and assembly takes less than 10 minutes and so the longest part is just waiting by the freezer to dive in and start eating! These are conveniently gluten free, dairy free and refined sugar free.

Peanut Butter and Coconut Cups (yields 4)

What you’re going to need

1/4 cup almonds

1/4 cup chopped dates

1/2 cup coconut cream

2 tablespoons Mayver’s Peanut and Coconut Spread

1 tablespoon maple syrup

1/2 teaspoon vanilla extract


  1. In a pulse blender, blend up the almonds into a coarse meal. Add the dates and pulse again until a moist crumb forms (when you press the mixture between your fingers, it should stay together)
  2. Prepare a tray that will fit in your freezer. Place silicone moulds onto the tray. Spoon an even amount of the almond date mix into each mould and press firmly to make sure it is flat. Set aside (not in the freezer)
  3. In a small bowl, add all the other ingredients and whisk until mixture is uniform with no lumps.
  4. Pour an even layer of the peanut and coconut mix into each mould. Pop in the freezer until set! (1-2 hours)


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