Chocolate PeaNOT Butter Cups
These chocolate peaNOT butter cups are the perfect lunchbox, after school or playdate treat that the whole family will enjoy.
Ingredients
- Filling
1/2 cup The VGood Company PeaNOT Chickpea Butter crunchy- 8 Fresh Life Silver Platter Medjool dates, pitted
- 1 tsp vanilla extract
- 3 tbsp Chantal Organics Coconut Milk
- ½ tsp flaky sea salt, plus extra to sprinkle
- Chocolate Coating:
- 250g 70% or higher dark chocolate, coarsely chopped
- 1 tbsp Chantal Organics Virgin Coconut Oil
- Special Equipment:
- Mini muffin tin
- Mini muffin cases
- Food processor
instructions
-
Step 1.
Place all filling ingredients into a food processor, blend on high. Stop to scrape down the sides then blend until smooth. Set aside.
-
Step 2.
Melt the chocolate and coconut oil in a microwave safe bowl in the microwave at 30 second intervals, stirring each time, until smooth. Alternatively, melt the chocolate and coconut oil in a heatproof bowl placed over a saucepan of simmering water.
-
Step 3.
Drop a tablespoon of the melted chocolate into each of the paper lined miniature muffin cups, swirl to coat. Pop in the freezer to harden for 5 minutes.
-
Step 4.
Top with a tablespoon of peanut butter mixture (or pipe the mixture in). Then top with another tablespoon of melted chocolate. Sprinkle with salt.
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Step 5.
Refrigerate until set. Store in an airtight container in the refrigerator.
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Chantal Organics Products used
