Desserts

Peanut Butter Cups with Dates

Name: Peanut Butter Cups with Dates
Prep time: 25 min
Total time: 25 min
Yield: For 12-15 pieces:
Ingredients: 400 g Rapunzel semisweet chocolate 60%; 1 EL Rapunzel coconut oil; pinch of Rapunzel Atlantic sea salt

Ellen Panescu

25 Min.

For 12-15 pieces:

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

400 g Bittersweet chocolate 70% (Rapadura) HIH
1 EL Coconut oil virgin HIH
Atlantic sea salt fine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Melt chocolate completely in a bowl set over a pan with boiling water, add Coconut oil and salt and mix well.

Combine all peanut butter filling ingredients in a strong blender or food processor until smooth. If necessary, add a little more water to achieve the right consistency.

Fill muffin paper forms into a muffin baking tray. Add about 2 tablespoons of the melted chocolate to each form. Add a teaspoon of the filling on top of the chocolate layer and spread out slightly. Cover the filling with another 2 tablespoons of chocolate and let set in the refrigerator. Peanut Butter Cups can be stored in the fridge for up to 2 weeks.