5 Ingredient PB & Chocolate Dessert

For the Base:

• 400 grams cookies (I used simple mills but you can either use my homemade cookies or any cookies of your choice)
• 1⁄2 cup peanut butter
• 1 tablespoon coconut oil

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For the Ganache:

• 2 cups chocolate chunks or chips of choice (300g)
• 1 cup coconut cream

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For Topping:

• Peanut butter

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1. In a food processor, add the cookies and pulse till its ground into fine crumbs, add the peanut butter and coconut oil and pulse again till it combined, it will be sandy texture.

2. Press base into your tin of choice. You can use a muffin tray lined with muffin liners, or use a mold with a springform removable base to make removing the desserts easy.

3. Place base in fridge while you make the ganache/truffle topping.

4. Heat the coconut cream in a pan, once hot turn off the stove and add in the chocolate, keep stiring till all the chocolate melts and it becomes thick velvetty goodness! Pour into your tin. If you fancy you can swirl a little peanut butter on top of each one for decor if you, just take a small amount of your runny peanut butter, pour it on top and give it a swirl around with a toothpick or knife.

5. Place in fridge for at least 2 hours before serving so the ganache can set.

6. Sprinkle some joy, say a prayer of gratitude and serve with love.