These no bake peanut butter cups are a simple, chocolate treat packed with plant points. Great as an afternoon pick me up!
Ingredients
No bake peanut butter cups
Base
- 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
Filling
- 12 tbsp smooth nut butter
- 100g dark chocolate
- 1 tsp extra virgin olive oil
- 2 tbsp cacao nibs
Method
- In a processor, blitz the base ingredients to a bread crumb texture that holds when pressed. Add more dates if this does not happen.
- 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.
- 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.
- 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.
- 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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