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These rich, no-bake chocolate cups combine a naturally sweet date-and-cashew base with creamy peanut butter and dark chocolate. Finished with a beautiful peanut butter swirl, they make the perfect bite-sized treat.
Ingredients
- 1 cup pitted dates
- 1 cup raw cashews
- ½ cup ground almonds
- ½ cup Biona peanut butter
- ¼ cup Biona peanut butter, for the topping
- 1 cup Valor dark chocolate, melted
Instructions
- Add the pitted dates and raw cashews to a food processor. Blend until they form a coarse, crumbly mixture.
- Add the ground almonds and ½ cup of peanut butter. Continue blending until a sticky dough forms that holds together when pressed.
- Divide the mixture evenly between 12 cavities of a silicone muffin or chocolate mould. Press it down firmly to create the base of each cup.
- Spoon the melted dark chocolate over each base and spread it evenly.
- Place a small dollop of the remaining peanut butter on top of each chocolate layer.
- Using a toothpick or the tip of a spoon, gently swirl the peanut butter through the chocolate to create a marbled finish.
- Transfer the mould to the refrigerator or freezer and chill until the chocolate has completely set.
- Carefully remove the cups from the mould. Store them in an airtight container in the refrigerator until ready to serve.
