ROASTED PEANUT CHOCOLATE CUPS WITH DATE & PEANUT BUTTER CARAMEL
Are you into Reese’s peanut butter cups?
Then I’ve got something for ya: these little roasted peanut chocolate treats are not only filled with peanut butter & date caramel and therefore irresistible, but they’re also a much healthier version! Your sweet tooth will be grateful and your taste buds very pleased. Bring these to a gathering and serve them to your friends – they will be amazed! And the best thing? The peanut butter & date caramel is so tasty when spread onto banana bread, eaten in a bowl of creamy porridge or straight off the spoon! Trust me, you’re in for a real goodie here.
For the caramel
Ingredients
200g dates, soaked in warm water for 10 minutes
2 heaped tbsp peanut butter
1/4 cup plant based milk
pinch of salt
Instructions
In a food processor, mix combine all ingredients for the peanut butter & date caramel and blend until creamy. A few chunks may remain, but if you prefer, blend until completely smooth.
If you have leftovers (and I predict that you will), scoop the caramel into a jar and store in the fridge for up to 5 days.
For the Cups
Ingredients
150g 85% dark chocolate
6 tsp date and peanut butter caramel
4 tbsp roasted and salted peanuts
Instructions
Melt the chocolate in a small metal bowl over a simmering pot of water and evenly distribute half of it into about 6 cup moulds (I used silicone ones, you can also use muffin shapes made from paper).
Place them in the freezer for 10 minutes so that the chocolate can set. Take them out again, add one teaspoon worth of that precious peanut butter & date caramel, cover with the rest of the chocolate lastly add some peanuts on top.
Freeze for at least 1 hour, then serve.
