No bake peanut butter cups


45 mins

These no bake peanut butter cups are a simple, chocolate treat packed with plant points. Great as an afternoon pick me up!

Bio&Me peanut butter cups

7 + Plant Points


No bake peanut butter cups


  • 180g porridge (we used Bio&Me super seedy nutty porridge)
  • 6 medjool dates, pitted
  • 2 tbsp extra virgin olive oil
  • 1 tsp vanilla paste (or extract)
  • 1 tsp cinnamon


  • 12 tbsp smooth nut butter
  • 100g dark chocolate
  • 1 tsp extra virgin olive oil
  • 2 tbsp cacao nibs


  1. In a processor, blitz the base ingredients to a bread crumb texture that holds when pressed. Add more dates if this does not happen.
  2. Place 12 muffin cases into a muffin tray, divide the mixture between each case and press in to firm up. You could use the base of a small cup, or your fingers, top each with a tbsp nut butter and place in the fridge to set while you melt the chocolate.
  3. Place the chocolate and oil in a small metal bowl and place over a pan of gently simmering water. Don’t let the bowl touch the water. Once melted, set aside.
  4. Remove the cups from the freezer and top with each with roughly 1 tbsp chocolate. Tilt the trays to evenly coat the top and sprinkle with a few cacao nibs. Place back onto the fridge for 30 minutes to set or longer.
  5. Can be kept in the freezer or in the fridge for 5 days, in an airtight container.

Dates are basically like natures sweets but with the added bonus of fibre! In this recipe, dates make a great alternative to caramel and give these peanut butter cups a truly indulgent feel.

Mix the recipe up by using different types of nut butter — remember each different type offers a different plant point!

Could eating dates help natural labour?

Check out the full Bio&Me range.


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