Dark Chocolate Peanut Butter Date Cups
These Peanut Butter Date Cups are made with only 4 ingredients and are such a delicious, healthier version of a classic peanut butter cup! They are a no bake dessert, easily made in the freezer, and are topped with flaky sea salt.
Ingredients
- 8 medjool dates, pitted
- 3/4 cup peanut butter, creamy and salted
- 1.5 cup dark chocolate chips
- 2 tablespoons maple syrup, (optional)
- Flaky sea salt, (optional)
Instructions
- Cover dates with hot water and let them sit for 5 minutes to soften.
- Meanwhile, melt 3/4 cup chocolate chips in a small, microwave-safe bowl, by microwaving them for about 1.5 minutes, careful not to burn them. Stir to fully melt the chocolate chips.
- Put about 1 teaspoon of the melted chocolate at the bottom of each muffin cup in the muffin pan (I use a silicone muffin pan, but if you don't have one, use non-stick muffin liners in your muffin pan). Place in the refrigerator for 5 minutes while you make the peanut butter filling.
- Drain dates and add them to the food processor (NO date water). Add peanut butter and maple syrup to the food processor and process until fully blended and it looks almost like a paste.
- Take the muffin pan out of the freezer and scoop a small spoonful of the date peanut butter filling on top of the frozen chocolate in each muffin cup.
- Melt the remaining 3/4 cups chocolate chips in the microwave and top each peanut butter cup with melted chocolate. (Optional) Sprinkle flaky sea salt on top of each cup.
- Place in the freezer for at least 15 minutes, until the chocolate has hardened.
Notes
Store in the freezer until you're ready to eat them! Let them sit on the countertop for a few minutes before eating so they soften a little bit.
Calories: 136kcal, Carbohydrates: 15g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 0.1mg, Sodium: 47mg, Potassium: 176mg, Fiber: 1g, Sugar: 11g, Vitamin A: 13IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 0.4mg
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