Hold onto your hats guys, because today I am sharing a very yummy little treat that the whole family will enjoy! These Peanut Butter and Caramel Chocolate Cups is absolutely moreish and SO easy to make. The kids will love to get involved in this process, so remember to make these treats while they are on their much deserved holiday.
My son just loves the Reeses peanut butter cups. I do too, to a very disturbing point. And then you will also find me dunking dessert spoons into my jar of PB! (I know I am not the only one here.) He did challenge me the other day to do a homemade version of his favourite treat, so I guess I had to pretty much get cracking in the kitchen… I much rather prefer that he stuff his face with a cleaner, healthier version of this popular treat, so let’s jump straight in.
While being on a mission to cut out sugar and all the other nasty processed foods, sweets and treats are still our family’s weak point. I wanted to create a version of Peanut Butter and Caramel Chocolate Cups that are healthier, less processed and made with natural ingredients.
All you need for the perfect no-guilt treat:
I went the dark chocolate route and used Lindt 70% – but you can use any other chocolate you like. For the caramel I used naturally sweet dates with vanilla essence to add to the filling with organic, natural, smooth peanut butter. The results are pretty darn amazing, let’s hope we don’t finish this batch by ourselves.
For more yummy (and naughty) treats check out these recipes:
Chocolate Meringues with Nuts, Honey and Lemon
Coconut and Almond Chocolate Bars
Cinnamon and Nutella Buns with Fudge Sauce
|Prep Time||50 min (including freezing time)|
|Cook Time||10 min|
- 12 mini muffin liners sprayed with non stick spray
- 100 gr dark chocolate slab for bottoms of your cups
- 1 teaspoon coconut oil
- 12 teaspoons natural peanut butter
- 150 gr fresh medjool dates
- 1/2 cup boiling water
- 5 ml vanilla essence
- 100 gr dark chocolate slab for tops of your cups
- 1 teaspoon coconut oil
- To start off, prepare your mini muffin tin liners by spraying the inside gently with non stick spray. Set aside.
- In a double boiler, heat the first slab of chocolate with the coconut oil until melted.
- Use a teaspoon and carefully drizzle the melted chocolate to cover the base of the cups. Place in the freezer for 10 - 15 minutes.
- Prepare the date caramel by pouring the boiling water over the dates. Leave to soak for 10 minutes.
- Place the soaked dates in your blender with the vanilla essence and blend until you have a resemblance of sticky caramel. Leave to cool.
- Remove the cups from the freezer and use a teaspoon to scoop the peanut butter into the cups. Try to have the peanut butter rest on the bottom layer of the chocolate without touching the sides of your muffin liner. (This way when you pour the last melted chocolate over, it can line the sides too.)
- Place the cups back into the freezer for 10 - 15 minutes.
- Once the peanut butter has hardened a bit in your cups, remove from the freezer and scoop a little date caramel in the same way you did the peanut butter. Pop it back into the freezer for 10 - 15 minutes.
- Once set, melt the last bit of chocolate with coconut oil and cover the tops of your cups. Pop it back to into the freezer until you are ready to serve and enjoy.
Keep these sweet treats in the fridge.