Healthy (ish) Dark Chocolate Peanut Butter Cups


These are our favourite treats – they are great as a pre exercise energy bomb, or to satisfy that afternoon sugar craving. They also are the perfect sweet ending to a dinner party or can even be beautiful handmade prezzies. The steps seem like a lot, but never fear, if you have a good food processor this is easy , and the result is just so rewarding! Happy truffle making everyone.
Healthy (ish) Dark Chocolate Peanut Butter Cups
(makes 12)
1 Cup Pitted Dates
¾ Cup Sugar Free Peanut Butter
½ Cup hot water
2 slabs good quality 85% dark chocolate
Edible gold dust

Boil a kettle and pour hot water over your pitted dates, set aside to soak while you do the other stuff.

Lay your mini cupcake liners into a cupcake baking tray so as to hold their shape. You can also use a silicone mold here instead of paper liners and a mini cupcake pan.

Sprinkle the bottom of the paper cupcake liners or silicone molds with gold dust.

Break the dark chocolate up into a bowl and pop it into the microwave, removing it after 30 second bursts, to stir and to insure that it doesn’t burn.

Once melted, spoon the chocolate into each paper cupcake liner or silicone mold, painting melted chocolate up the sides of the cupcake liner or mold with your teaspoon to create a little chocolate cup to fill. Once you’ve done all twelve, put it into the freezer to set. NB: Remember to leave enough chocolate to make little lids on the top of your truffles.

Drain your dates and blend in a food processor, add the peanut butter and carry on blending, if the mixture is too thick, add hot water to loosen-up to ½ a Cup if necessary. You may not need all of the hot water, so just watch the thickness of your peanut butter and date caramel. You don’t want it to be too runny. So once you have a smooth pale brown caramel consistency, you’re done!

Take your set chocolate cups out of the freezer, and spoon one generous teaspoon of the peanut butter date caramel into each one. Flatten the date mixture with the back of your spoon, and then enclose the caramel with a spoon of chocolate on top. Pop it into the fridge or freezer to set for about 30 mins in the freezer, or up to an hour in the fridge.

Remove your peanut butter cups from the fridge or freezer, peel away the paper liner, or pop them out of your silicone mold and INDULGE!

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