healthy peanut butter cups

Updated: Sep 4, 2019

makes 20 mini cups



150g peanuts

1 tbsp honey

pinch of salt


1 1/2 cup medjool dates

200ml coconut milk

2 tbsp honey

pinch of salt


6 tbsp cacao powder

3 tbsp coconut oil, melted

2 tbsp honey


on a tray or mini muffin tin, set out 20 mini patty pans

blend the peanuts, honey and salt in a mixer until smooth

take a teaspoon of the peanut mixture and spoon into each of the patty pans, push down with the back of a spoon to flatten

freeze for 15 minutes

blend the dates, honey and salt then slowly add the coconut milk until the mixture is smooth and combined

take a generous teaspoon of the caramel mixture and spread over the top of the peanut base layer, place these back in the freezer for another 15 minutes until they're set

in a bowl whisk the melted coconut oil, cacao and honey until smooth. spoon a tablespoon of the chocolate mixture on top of the caramel layer. this should set instantly due to the frozen caramel layer beneath it

you can store these in the fridge but i find them best in the freezer as they don't go completely solid and still retain their delicious gooey consistency