Blueberry & Peanut Butter Cups

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For peanut butter

• 1 cup of raw peanuts
• pinch of Himalayan salt (optional)

For almond flour

• ½ cup almonds

For bottom layer of cups

• ½ cup almond flour made with the NutraMilk
• 2 tbsps. raw cocoa powder
• 4 tbsps. maple syrup
• 1 tbsp. peanut butter made with the NutraMilk plus 5 tsps. to place on top of each bottom layer
• pinch of Himalayan salt (optional)

For blueberry layer

• 1/2 cup canned coconut milk
• 1 cup frozen blueberries
• 2 tbsp. maple syrup (or more if you like it sweeter)
• 1 tbsp. coconut oil

INSTRUCTIONS

• Making the peanut butter
• Place peanuts in the NutraMilk container.
• Press Butter cycle, set for 2-3 minutes.
• Press Start.
• Open the container lid and take out peanut butter.
• Making almond flour
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 1-2 minutes.
• Press Start.
• Open the container lid. If necessary, set for an additional minute to get flour consistency.
• Making blueberry & peanut butter cups
• Place almond flour, cocoa powder, maple syrup, peanut butter and salt in a bowl.
• Form a dough using your hands and press into cupcake mold.
• Put a tsp of peanut butter on top of each cupcake base.
• Blend blueberries, coconut milk, maple syrup and coconut milk in the Nutramilk or use a hand blender if you prefer.
• Pour blueberry layer on top and freeze for at least one hour. Enjoy!