Ingredients

The following ingredients have 12 Servings
  • 1/2 cup (75g) pitted dates
  • 1/4 cup (40g) almond meal/flour or whole almonds
  • 1/4 cup (40g) oats
  • 1/2 cup (135g) creamy peanut butter
  • 1 Tablespoon coconut oil, melted
  • 2 Tablespoons maple syrup
  • 1 pinch sea salt
  • 1/3 cup (60g) dark chocolate

Instruction

  • In a food processor, pulse pitted dates, almond flour and oats together until soft and wet texture. If using whole almonds, make sure they are chopped into tiny pieces. Spoon out the dough and divide into the cavities of a mini muffin pan.
  • For the peanut butter filling, mix together the creamy peanut butter, coconut oil, maple syrup and salt, using a hand mixer until smooth. Divide over the oats base.
  • Melt dark chocolate in the microwave, then pour over the peanut butter filling. Place in the refrigerator until completely set, about 30 minutes. Use a sharp knife to lift the cups from the mini muffin pan. Store in a airtight container and keep refrigerated for up to one week.