Chocolate and peanut butter is a classic combination that Americans have gotten right for years. The saltiness of the peanut butter and the sweetness of the chocolate balance each other out just perfectly. And now, thanks to some health freaks with a sweet tooth, it’s also good for you. There’s protein in peanut butter and antioxidants in cacao and we’ve added dates for extra fibre and a hint of caramel. You’re welcome.
Caramel Peanut Butter Cups
Vegan, raw, refined sugar free
INGREDIENTS
Caramel Peanut Butter
1 cup date paste or 8 pitted medjool dates (make sure your date paste is homemade or 100% dates store bought)
1 cup 100% peanut butter
1 teaspoon vanilla
Pinch salt (Himalayan/celtic/sea salt)
Raw Dark Chocolate
3/4 cup coconut oil melted
1 cup raw cacao powder
1/4 cup maple syrup
Pinch salt (Himalayan/Celtic/sea salt)
Method
- In a food processor mix all caramel peanut butter ingredients together
- If using medjool dates, you may want to add less or more depending on their size and what your preferred caramel to peanut butter ratio is
- Set aside while you make the raw dark chocolate
- Whisk all dark chocolate ingredients together in a heat-proof bowl over a bowl of hot water
- Grab some chocolate moulds, fill a third with the chocolate mixture (making sure to go up the sides)
- Set in the freezer for 5 minutes (this ensures you get separate layers)
- Fill a third with caramel peanut butter mixture
- Set in the freezer for another 5 minutes
- Top with chocolate mixture
- Freeze for 15 minutes
- Remove from moulds. They should come out easily but if they don’t, return them to the freezer for a few more minutes
- Store in an airtight container in the fridge or freezer (depending on how quickly they will get eaten)
- Repeat with remaining caramel peanut butter and chocolate until all has been used up
