Peanut Butter Cups

This month’s dish is our moreish ‘Sabzi Raw Peanut Butter Cups’.

Sabzi’s raw peanut butter cups have got it all. They are sweet, but not too sweet, satisfy your hunger without filling you up, and have genuine nutritional value that will sustain your energy levels throughout the afternoon. Plus – they are delicious!

I’d recommend making a big batch and keeping them in the freezer. Defrost as and when you need them; they’ll keep in the fridge for 2 weeks, and are fantastic whenever you need a mid-day pick-you-up.

Thank you to Seasalt for the gorgeous imagery.

Ingredients

For the bases

• 1 tsp vanilla extract

• 50g coconut oil – melted

• 125g ground almonds

• 220g dried pitted dates

• 200g peanut butter

• 125g oats

For the tops

• 120g dark chocolate buttons

• 55g agave nectar

• 124g coconut oil

• 35g raw organic cacao

Method

Rehydrate your dates by soaking them in boiling water for 10 minutes, then drain and roughly chop.

Add the dates and the rest of your base ingredients to a food processor.

Blend until roughly chopped; you want to ensure the mixture retains some nice texture.

Divide the mixture into a greased muffin tray, pressing in the bases. Cover and freeze to set for around 20 minutes while you make your topping.

Place your topping ingredients in a saucepan over a very low heat, stirring regularly until melted and completely mixed. It should be beautifully glossy.

Evenly top your bases and place in the fridge until set and ready to be carefully ‘popped’ out of the tray.