– the dates were measured while still un-pitted, and I really packed them into the measuring cup!
-you don’t have to use dark chocolate, use any type you want! (you can easily use vegan chocolate too) I used 70%, my favie 🙂
-you’ll probably have some date caramel mixture left over, it is dangerously addictive. You can freeze it in blobs and chocolate coat them, thin it down with water or milk and use like you would caramel sauce, or just straight up eat it with a spoon.
Healthy Caramel and Peanut Butter Cups
Date caramel inspired by Oh She Glows
makes 24 mini-muffin-sized candies (around 60 kcal each)
3/4 cup (150g) dates (not pitted)
1 tbsp almond butter (or any other neutral nut butter)
1 tsp vanilla extract
5 – 6 oz dark chocolate, melted
3 tbsp natural peanut butter, warmed
Soak the dates for up to 4 hours in warm water, drain, pit, then blend with 1/4 cup of almond milk or water. Add in the almond butter and vanilla, blend again.
Line a mini muffin pan with mini-muffin liners. Put about 3/4 tsp of melted chocolate into the bottom of each liner. Use a small pastry brush or spoon to push the chocolate up the edges of the liners, coating them well. Freeze for 5 minutes to set the chocolate.
Remove from the freezer, spoon in around 1 tsp of date caramel and smooth with a damp finger. Pour around 1/2 tsp of warmed peanut butter on top of the caramel, spreading and smoothing it to the inside edges of the liner. Freeze again for 5 minutes.
Top with enough chocolate to cover the peanut butter, smoothing it out as much as possible. Freeze for 10 minutes to set completely. Store in a cool (temperature wise.. not socially..) place.