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
1⁄8 pitted medjool date
1⁄8 tbs water
1⁄8 cup (23 1⁄3g) crunchy natural peanut butter (or other nut butter)
1⁄3 tbs almond milk (or dairy alternative)
1⁄8 tbs coconut oil
Chocolate
1⁄8 cup (19 1⁄8g) coconut oil
1⁄3 tbs honey (rice malt syrup or maple syrup)
1⁄8 cup (5g) cocoa powder (or cacao powder)
Prepare 12 holes of a mini muffin tin with muffin cases.
Place dates and water in food processor, combine until a paste forms. Add peanut butter, almond milk and coconut oil and process until combined.
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.
Spoon 1 tsp of chocolate into muffin cases and place in freezer to set for 5 minutes.
Then divide peanut caramel mixture between cups and fill with remaining chocolate to cover filling.
Freeze for 2 hours, remove from tray and store in and airtight container in the fridge or freezer.
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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