Healthy peanut butter cups

0 likes 0 comments Recipe by Cynthia Miller

Ingredients for 20 Pieces depending on size of muffin pan

3/4 cup pitted dates packed (puree in food processor add water if needed, reserve 1/3 cup)
1-2 T warm water if needed

1/2 cup dry roast lightly salted peanuts
1/2 cup protein plus peanut flour
5 T peanut butter
1 t vanilla extract
1/8 t sea salt (additional for tops if desired)
1 T additional liquid (water, milk, coconut milk, etc)

1/3 cup reserved date puree
1 T coconut oil
2 oz unsweented Ghirardellli chocolate ( 2 squares, any dark chocolate will do)
2 T peanut butter
1/2 t vanilla extract

Directions

1. Prepare small silicon muffin pan with pan spray

2. Puree pitted dates in food processor. Add warm water if needed to make a smooth paste. Reserve 1/3 cup of pureee for chocolate topping.

3. Add peanuts, peanut flour, peanut butter, vanilla, sea salt and additional liquid to food processor and make a graham cracker cust like texture. Press into the bottom of muffin pan and refrigerate. Clean food processor.

4. Melt chocolate with coconut oil. Add melted chocolate and remaining ingredients to food processor and process until smooth. Spoon on top of peanut crust. Refrigerate until firm.

October 06, 2015 12:56

Author Adapted from Almond Butter Cup, Peachypalate.com