Peanut Butter Chocolate Cups

Crisp chocolate outside, soft peanut butter filling inside. Made in a mini muffin tin, ready after a short chill.

Prep: 25 min · Chill: approx. 30 min · Makes: 12 cups

Ingredients

• 300 g (2 cups chopped) dark or milk chocolate
• 165 g (⅔ cup) NUTEGO Peanut Butter "Classic" Creamy
• 40 g (2 tbsp) NUTEGO Date Syrup 100%
• 15 g (2 tbsp) NUTEGO Almond Flour
• 1 pinch sea salt

Method

1. Place 12 paper cases in a mini muffin tin.
2. Melt the chocolate. Spoon a thin layer into each case and freeze for 5 minutes.
3. Mix peanut butter, date syrup, almond flour and salt. Place a small disc of the mixture on each chocolate base.
4. Cover with the remaining chocolate and smooth the tops.
5. Chill for about 30 minutes until firm.