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vegan peanut butter cups

Peanut Butter Cups with Raw Brownie Base

Emily
Creamy peanut butter encased in coconutty chocolate and a raw date and nut brownie base... divine.
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Servings 12

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
  • Pinch of salt
  • 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 and a pinch of salt.
  • 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!

Notes

Serving size: 1 PB cup Calories: 246 Fat: 15.9g Saturated fat: 4.4g Carbohydrates: 20.9g Sugar: 14.5g Fiber: 2g Protein: 6.1g
Keyword peanut butter cups