A healthy peanut butter cup?? You only need 6 ingredients and around 30 minutes to prep, and you’ll have a whole tray of deliciously chocolatey cups with a melty peanut butter filling…
They are not a replica of Reese’s peanut butter cups because they have a “raw brownie” date and nut base, rather than being fully enclosed in chocolate. The chocolate top has a delicate coconut undertone and has such a satisfying crack when you bite into it. They may look a li’l ugly in my photos but trust me, they are insane. As well as being completely gluten-free, they are vegan too!
Forget the fact that they are a healthier alternative. They are just straight-up delicious so you should make them purely on that front. I have been trying to curb my chocolate addiction by vowing to myself that I will only eat desserts that I make myself, so no more buying big bars of Dairy Milk on deal and eating it in a day and and a half (if that). Having a few of these on hand in the freezer is a lifesaver – plus dark chocolate makes for a dairy-free, vegan alternative, and gives you a boost of antioxidants.
I can’t stop eating these and I know that you won’t be able to stop either. And it’s my birthday today, so I will be eating a lot of them!
Peanut Butter Cups with Raw Brownie Base
Ingredients
- 1 cup / 125g nuts (e.g. cashews, almonds, walnuts)
- 1 cup / 175g soft dates (soak in hot water if too dry)
- 1 tbsp cocoa powder
- 3/4 cup / 190g smooth peanut butter (I love Pip and Nut or Meridian)
- 100 g dark chocolate, broken into chunks
- 1 tbsp coconut oil
Instructions
- In a food processor, blitz up the nuts until finely ground and pour into a separate bowl.
- Pulse the soft dates in the food processor until they form a paste. Add the ground nuts back in alongside the cocoa powder.
- Divide the mixture equally among the slots of a 12-hole muffin tin. Pat down until it forms a case-like shape.
- Dollop a bit of peanut butter on each case. If your peanut butter is quite solid, try microwaving it for a short time, 10-15 seconds max at a time.
- Place the muffin tray in the freezer for 30 minutes until the mixture has set.
- After it has set, remove the tray from the freezer. Either over a double boiler or in the microwave, melt the dark chocolate with the coconut oil until it is a glossy, runny mixture.
- Spoon the dark chocolate mixture equally between the 12 slot, covering the top of the peanut butter completely.
- Place in the freezer for a further 30 minutes.
- When you fancy a little snack, remove the tray for the freezer and pop out one of the peanut butter cup with a fork or knife. Let it thaw for a few minutes and enjoy!
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