Peanut Butter Cups

These are Reese’s cousins. Super indulgent but made with only whole ingredients.

Time to read: 3 mins | Time to make: 20 mins | Yields: 10

Ingredients

• BASE

  • 100 g rolled oats

  • 150 g roasted nuts (almond hazelnut)

  • 4 dates

  • 1 tbsp coconut oil, melted

  • 1/4 tsp salt
    

  FILLING

  • 150 g peanut butter, smooth

  • 35g coconut sugar

  • 1 tbsp protein powder or 1 teaspoon arrowroot powder (optional)

  TOPPING

  • 200g dark chocolate

  • 1 tbsp coconut oil

Method

1. Blitz all ingredients for the base in a food processor until smooth. Spoon the mixture into ten reusable silicone cupcake molds and neatly press down to even out the layer before placing it in the fridge.

2. While the bases are chilling, place all the ingredients for the filling in a small pan over medium heat and cook until the ingredients are combined, about 5 minutes. Remove from the heat and leave to cool a little, about 10 minutes.

3. Finally, melt chocolate with coconut oil in microwave or over double broiler slowly, until smooth. Leave to one side to cool for a few minutes.

4. Place a tablespoon of filling onto the middle of each base, leaving a small gap around the edges or pushing it to the sides if you want to see the peanut butter layer.

5. Then pour over the chocolate topping so that each cup is completely covered. Place in the fridge to set for 1-2 hours.

6. Enjoy!

Notes:

Feel free to swap the peanut butter for any other kind of nut butter you like or tahini.

Nutrition facts, per serving:

Energy: 323kcal | Carbs: 31 g | Protein: 7 g | Fat: 21 g