Peanut Caramel Cups

PREP 5 MIN
COOK  5 MIN

A quick and easy, sweet and salty snack that’s better for you than the stuff you’ll find in the confectionery aisle.

DF

EF

GF

VE

V

Number of servings
2
Ingredients

18 pitted medjool date

18 tbs water

18 cup (23 13g) crunchy natural peanut butter (or other nut butter)

13 tbs almond milk (or dairy alternative)

18 tbs coconut oil

Chocolate

18 cup (19 18g) coconut oil

13 tbs honey (rice malt syrup or maple syrup)

18 cup (5g) cocoa powder (or cacao powder)

Methodbased on 12 servings
1

Prepare 12 holes of a mini muffin tin with muffin cases.

2

Place dates and water in food processor, combine until a paste forms. Add peanut butter, almond milk and coconut oil and process until combined.

3

To make the chocolate, melt coconut oil in a small saucepan over low heat. Add honey and stir well. Add cocoa and whisk to combine.

4

Spoon 1 tsp of chocolate into muffin cases and place in freezer to set for 5 minutes.

5

Then divide peanut caramel mixture between cups and fill with remaining chocolate to cover filling.

6

Freeze for 2 hours, remove from tray and store in and airtight container in the fridge or freezer.

Nutritional Informationper serving

Energy (kJ)

845 kJ / 202 cals

Protein

3.3 g

Fat

18.1 g

Sat. Fat

11.8 g

Carbs

6.7 g

Sugar

5.7 g

Fiber

1.5 g

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