CHOCOLATE PEANUT BUTTER CUPS
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
Chocolate Cups:
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)
Toppings:
Shredded Coconut
Pomegranate Seeds
Directions:
- 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!**