The weekend is coming and I’m signing off with a small yet mighty peanut-butter flavoured treat. By the time you get to read this, I shall be in the beautiful surroundings of the picturesque Lake District catching up with my friend whom I used to work and live with in London. The plan is to catch up over meals, hike and kayak the lakes. Both me and Duncan are looking forward to this mini break and just praying the weather doesn’t turn on us – as it often tends to do over here.
The journey up to the Lakes is long so I figured a tray of granola cups will make for a perfect amuse-bouche for our trip. They are really simple to make and require only 7 ingredients plus salt. The shells are made of coarsely ground oats bound together by a little bit of maple syrup and coconut oil and baked in the oven. They are filled with an indulgent peanut caramel layer topped with roasted peanuts and a thin layer of bitter sweet chocolate ganache. They are small yet mighty and a perfect treat to go alongside your afternoon coffee. I hope you’ll enjoy them too!
120 ml / ½ cup maple syrup or other liquid sweetener 100 g / 1/3 cup + 1 heaped tbsp peanut butter* 80 ml / 1/3 cup vegan single cream* (I used Oatly) salt, to taste 75 g / ½ cup roasted peanuts, chopped
CHOCOLATE GANACHE
85 g / 3 oz 70% dark vegan chocolate 80 ml / 1/3 cup vegan single cream* (I used Oatly)
GANACHE FILLING ASSEMBLY
*VEGAN SINGLE CREAM: if you have trouble getting this ingredient, replace it with full fat coconut milk as it has similar fat content and it will well too.
