These chocolate peaNOT butter cups are the perfect lunchbox, after school or playdate treat that the whole family will enjoy.

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Chocolate peanot butter cups Recipe
Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Filing
 ½ cup The VGood company PeaNOT chickpea butter crunchy
 8 medjool dates, pitted
 1 tsp vanilla extract
 3 tbsp coconut milk
 ½ tsp flaky sea salt, plus extra to sprinkle
Chocolate Coating:
 250 g 70% or higher dark chocolate, coarsely chopped
 1 tbsp extra virgin organic coconut oil
Special Equipments:
 Mini muffin tin
 Mini muffin cases
 Food processor
1

Place all filling ingredients into a food processor, blend on high. Stop to scrape down the sides then blend until smooth. Set aside.

2

Melt the chocolate and coconut oil in a microwave safe bowl in the microwave at 30 second intervals, stirring each time, until smooth. Alternatively, melt the chocolate and coconut oil in a heatproof bowl placed over a saucepan of simmering water.

3

Drop a tablespoon of the melted chocolate into each of the paper lined miniature muffin cups, swirl to coat. Pop in the freezer to harden for 5 minutes.

4

Top with a tablespoon of peanut butter mixture (or pipe the mixture in). Then top with another tablespoon of melted chocolate. Sprinkle with salt.

5

Refrigerate until set. Store in an airtight container in the refrigerator.

Ingredients

Filing
 ½ cup The VGood company PeaNOT chickpea butter crunchy
 8 medjool dates, pitted
 1 tsp vanilla extract
 3 tbsp coconut milk
 ½ tsp flaky sea salt, plus extra to sprinkle
Chocolate Coating:
 250 g 70% or higher dark chocolate, coarsely chopped
 1 tbsp extra virgin organic coconut oil
Special Equipments:
 Mini muffin tin
 Mini muffin cases
 Food processor

Directions

1

Place all filling ingredients into a food processor, blend on high. Stop to scrape down the sides then blend until smooth. Set aside.

2

Melt the chocolate and coconut oil in a microwave safe bowl in the microwave at 30 second intervals, stirring each time, until smooth. Alternatively, melt the chocolate and coconut oil in a heatproof bowl placed over a saucepan of simmering water.

3

Drop a tablespoon of the melted chocolate into each of the paper lined miniature muffin cups, swirl to coat. Pop in the freezer to harden for 5 minutes.

4

Top with a tablespoon of peanut butter mixture (or pipe the mixture in). Then top with another tablespoon of melted chocolate. Sprinkle with salt.

5

Refrigerate until set. Store in an airtight container in the refrigerator.

Chocolate peaNOT butter cups