Salty, snappy and loaded with nut butter. A twist on the classic choc treat, made ahead and ready whenever you need a sweet hit.
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Serves
16
Cashew
Oat
Pitted Medjool Dates
Sea Salt
Almond Butter
70% Dark Chocolate
Coconut Oil
Serves
16
Cashew
Oat
Pitted Medjool Dates
Sea Salt
Almond Butter
70% Dark Chocolate
Coconut Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Blend everything except the chocolate and coconut oil until you get a smooth, sticky texture.
Step 2.
Add a spoonful of the mixture into each hole of a silicone mini cupcake tray. Press down until compact. Dollop a teaspoon of nut butter into the centre of each, then repeat with the remaining mixture until you have filled up each cup. Bang the tray on your work surface to help the nut butter settle into the base. Pop into the freezer for 30 mins.
Step 3.
Meanwhile, melt the dark chocolate and coconut oil in the microwave in 30-second bursts, or over a bain-marie, until smooth. Pour the chocolate into a jug.
Step 4.
Take the tray out of the freezer and pour a little melted chocolate over each cup to cover the nut butter. Tap the tray gently to even out the tops. Return to the freezer until set solid.
Step 5.
Once frozen, pop the nut butter cups out of the tray. Store them in the freezer, or keep in the fridge if you're eating them soon. These last for a week in the fridge and 3 months in the freezer.
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