Peanut Butter Cups

A healthy twist on traditional peanut butter cups, made with roasted peanuts and almonds blended with dates for a smooth, naturally sweet filling.🍫The dark chocolate coating and a touch of coarse salt create the perfect flavor contrast in every bite.🥜

Created by: INC

1 hr

Easy

4 SERVERS

Nutrition per serving

Energy

229 kcal

Fat

27.7 g

Saturates

4.2 g

Carbs

122 g

Sugars

22.8 g

Fiber

7.5 g

Protein

48 g

Salt

37.6 mg

Nutrition per serving

Energy

229 kcal

Fat

27.7 g

Saturates

4.2 g

Carbs

122 g

Sugars

22.8 g

Fiber

7.5 g

Protein

48 g

Salt

37.6 mg

PREP TIME

50 mins

COOK TIME

10 mins

TOTAL TIME

1 hr

Ingredients

For the peanut filling

150 g peanuts

100 g almonds

5 dates

For the peanut butter cups

½ tbsp coconut flour

Pinch of salt

1 bar of 85% dark chocolates

Coarse salt (for decoration)

Method

- Spread the peanuts and almonds on a baking tray and roast in the oven at 180 °C (350 °F) for 20 minutes, stirring every 5 minutes for even toasting.
- Cover the dates with hot water and soak for 20 minutes.
- Remove the nuts from the oven and let cool. Transfer to a food processor along with the drained dates. Blend until a dense paste forms.
- For the peanut butter cups: mix the nut-date paste with coconut flour and a pinch of salt.
- Melt the chocolate in a double boiler.
- Cover the bases of the silicone mold with melted chocolate, using a spoon or spatula to spread it along the sides. Chill in the fridge until solid.
- Fill with the nut cream. Top with more melted chocolate and sprinkle with coarse salt.
- Chill completely again, then remove from the mold.

Tips

Wait for the first chocolate layer to harden before adding the filling, and chill the surface again before adding the final chocolate layer. This ensures your cups have well-defined, firm layers.

Ingredients

For the peanut filling

150 g peanuts

100 g almonds

5 dates

For the peanut butter cups

½ tbsp coconut flour

Pinch of salt

1 bar of 85% dark chocolates

Coarse salt (for decoration)

Method

- Spread the peanuts and almonds on a baking tray and roast in the oven at 180 °C (350 °F) for 20 minutes, stirring every 5 minutes for even toasting.
- Cover the dates with hot water and soak for 20 minutes.
- Remove the nuts from the oven and let cool. Transfer to a food processor along with the drained dates. Blend until a dense paste forms.
- For the peanut butter cups: mix the nut-date paste with coconut flour and a pinch of salt.
- Melt the chocolate in a double boiler.
- Cover the bases of the silicone mold with melted chocolate, using a spoon or spatula to spread it along the sides. Chill in the fridge until solid.
- Fill with the nut cream. Top with more melted chocolate and sprinkle with coarse salt.
- Chill completely again, then remove from the mold.

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Peanut Butter Cups

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

PREP TIME

COOK TIME

TOTAL TIME

Ingredients

For the peanut filling

For the peanut butter cups

Method

Tips

Ingredients

For the peanut filling

For the peanut butter cups

Method

Related recipes

Nutfruit Bitterballen

Pavlova

Almond Naan

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Peanut Butter Cups

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

Nutrition per serving

Energy

Fat

Saturates

Carbs

Sugars

Fiber

Protein

Salt

PREP TIME

COOK TIME

TOTAL TIME

Ingredients

For the peanut filling

For the peanut butter cups

Method

Tips

Ingredients

For the peanut filling

For the peanut butter cups

Method

Related recipes

Nutfruit Bitterballen

Pavlova

Almond Naan

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