I love chocolate! I love peanut butter! I love dessert! This is a perfect healthy dessert made from whole ingredients! These cups have a delicious ooey gooey yummy filling in a chocolaty tart. You’re going to love it!
How to Make Chocolate Peanut Butter Cups
Yield: 8-10 cups Prep Time: 20 min Total Time: 40 mins
1 cup (128g) soaked raw cashews 1 cup (128g) soft dates *soak in warm water for 15 minutes if dates are hard* 1/2 cup (64g) cacao powder 1 tbsp (15mL) vanilla extract Coconut Oil Spray
Chocolate Peanut Butter Filling:
2 ripe bananas 1/2 cup (64g) cacao powder 1 tbsp (15mL) cinnamon powder 1 cup (128g) peanut butter 1/4 cup (60ml) vanilla coconut yogurt
Coconut Chocolate Melt
30g of organic toasted coconut dark chocolate 30mL dairy-free milk of choice (I used Macadamia milk)
Shredded Coconut Pomegranate Seeds
Set the oven to 350F
Combine the chocolate and the plant-based milk in a bowl. Put in the microwave for 1-1:30 minutes stirring every 20 seconds until melted and smooth.
In a mixer, blend the cashew nuts, dates, cacao powder and vanilla extract, stopping to scrape down the sides as needed.
Line your muffin trays with cupcake liners. Spray Coconut oil (or your oil of choice) in each liner. Put a little oil on your fingers as this mixture can be very sticky!
Smooth the batter in each liner and up the edges and spread evenly. Bake for 15-20 minutes.
In the same mixer, blend the bananas, peanut butter, cinnamon, 1/2 cup cacao powder, melted chocolate and vanilla coconut yogurt.
Remove the muffin trays from the oven and scoop the chocolate peanut butter mix in the cups.
Add chocolate chunks on top if desired and place back in the oven for 10 mins.
Remove from oven and add some shredded coconut and pomegranate seeds for garnish and voila! Enjoy this delicious healthy treat! **If you have any mixture left, that’s okay! Enjoy it as healthy delicious pudding snack for yourself or your kids!**