DARK CHOCOLATE WALNUT BUTTER CUPS
Keep these bite-sized dairy-free nut butter cups in the freezer. Made with medjool dates, they're perfect when you crave a sweet treat but want something lighter
Provided by Good Food team
Time 30m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Line the holes of the muffin tin with paper cases and set aside. Heat the oven to 160C/140C fan/gas 3.
- Spread the walnuts out in a single layer on a baking tray and roast for 12-15 mins, or until fragrant and slightly darker in colour. Tip into a small food processor and blitz in 1-min bursts, scraping down the sides between each burst. When you have a buttery, mostly smooth paste, the walnut butter is ready - this may take 5-10 mins. You don't want it to be completely smooth, as it will become too runny to fill the cups.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Alternatively, do this in the microwave in 30-second bursts. Spoon 1 tsp chocolate into each case, then freeze for 10 mins before adding a spoonful of walnut butter. Push in a few pieces of chopped date, then spoon over the remaining melted chocolate. Freeze for at least another 30 mins, or until the chocolate is firm (the walnut centre will remain gooey), then transfer to a freezerproof container. Will keep frozen for up to a month.
Nutrition Facts : Calories 113 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
NUT BUTTER CUPS
Steps:
- Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.
Nutrition Facts : Calories 293 calories, Fat 23g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
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- Place chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, and continue for 10 second intervals until melted.
- Place 16 mini muffin liners on a baking sheet or in a large container that will fit in the freezer. Spoon a teaspoon of chocolate into each and place in the freezer for 5 minutes until set.
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