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

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)

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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