Healthier Peanut Butter Caramel Cups
Three-layer peanut butter cups with a peanut and date base, a silky peanut butter caramel centre, all encased in dark chocolate. These are simple to make and make a wonderful healthier treat for on the go!
Takes 25 minutes
Serves 12
Ingredients
Chocolate Coating
- 250 g dark chocolate
- A handful of roasted peanuts roughly chopped, for decoration
- Flaky sea salt to finish
Peanut & Date Base
- 100 g pitted dates about ⅔ cup
- 200 g peanut butter about ¾ cup
- Pinch of salt
- 1 tsp vanilla extract
Peanut Butter Caramel
- 100 g smooth peanut butter about ⅓ cup
- 90 ml maple syrup about ¼ cup + 2 tbsp
- 45 ml warm water 3 tbsp
- Pinch of salt
- Equipment
- 12- hole muffin tin or silicone muffin mould
Instructions
Make the Peanut Butter Caramel
- Whisk together the peanut butter, maple syrup and salt in a bowl. The mixture will appear quite thick at first.
- Gradually whisk in the warm water, 1 tablespoon at a time. The water will emulsify with the peanut butter, transforming it into a smooth, glossy caramel sauce.
- Set aside.
Make the Cups
- Blend the dates, peanut butter, salt and vanilla extract in a food processor until a smooth, sticky paste forms.
- Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water, or in short bursts in the microwave.
- Spoon a layer of melted chocolate into the base of each muffin mould and spread it slightly up the sides.
- Add a spoonful of the peanut and date mixture to each mould and gently press it down.
- Spoon over a layer of the peanut butter caramel.
- Cover with the remaining melted chocolate, ensuring the filling is fully enclosed.
- Sprinkle with the chopped roasted peanuts.
- Place in the freezer for 20–30 minutes, or until completely set.
- Remove from the moulds, sprinkle with flaky sea salt and serve.
Storage
- Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
