I really enjoyed creating this recipe for Pic's! These little peanutty bites are perfect for your next party or get together. Gluten, dairy and refined sugar free they can also easily be made vegan!

Topped with a light and delicate coconut whip, paired with the world’s best P ic's Peanut Butter they are simple to make but an extra special treat. Enjoy!

Pic’s Peanut Butter Mini Cacao Nib Blondies with Vanilla Bean Coconut Whipped Cream

Makes 24 Mini Cupcake Blondies

INGREDIENTS

1 cup (275g) of Pic’s Peanut Butter Smooth or Crunchy*

2 free-range Eggs*

2 tablespoons Maple Syrup

1 teaspoon Vanilla Extract

1/2 teaspoon of Baking Soda

Pinch of Sea salt

2 tablespoons Cacao Nibs

METHOD

Pre heat oven to 175° Celsius. Set aside 2 x 12 hole silicone mini-cupcake mold.

In a large bowl use a fork or spatula to mix peanut butter until loose and smooth. Add eggs*, maple syrup, vanilla, baking powder and sea salt and mix well to combine. Fold through cacao nibs.

Mix will be like a dough, thick and quite firm. Spoon a tablespoon of the mixture into each well of the mini-cupcake mold, dividing the batter evenly to fill all 24.

Bake for 9-10 minutes, until golden on top. Let cool slightly. Transfer to a wire rack and cool completely before topping with the coconut cream!

NOTES: for a Vegan version simply replace eggs one for one with flax eggs. Flax egg recipe + method here.

**For a nut free version replace peanut butter with equal quantity sunflower seed butter.

***For a Paleo version use an equal amount of your nut butter of choice

VANILLA BEAN COCONUT WHIPPED CREAM

For 24 Mini Cupcakes Yields 1 1/4 cup

INGREDIENTS

3 x 400g Cans Honest To Goodness Coconut Cream*

2 tablespoons Agave or Liquid Sweetener of choice

1 teaspoon Vanilla Bean Powder

METHOD

Carefully open each can of coconut cream and discard the liquid (or save for smoothies in the fridge or freezer!) adding the solid cream only into a large bowl. With an electric hand mixer or whisk, beat the cream until peaks begin to form and mix thickens. About 1 minute.

Add agave and vanilla bean powder. Whip for a further minute until well combined and holding shape.

Transfer to a piping bag or sandwich bag with the corner cut. Pipe a teaspoon of the cream on top of each mini Pic’s Blondie.

Refrigerate Blondies with cream for one hour to set. To serve, remove from the refrigerator and allow to come to room temperature for 10 minutes before serving.