Peanut butter chocolate fudge date crunch cups

Peanut butter chocolate fudge date crunch cups

15 mins

Directions

  1. 1.

    Line a muffin tin with cupcake cases. Place a date in each one, squashing it down to make the base.

  2. 2.

    In a bowl, combine crushed rice cakes, maple syrup, and peanut butter. Mix well, then stir in the peanuts.

  3. 3.

    Press mixture firmly into the cupcake cases to create a compact base, about 1/2 full. Place the muffin tin in the freezer to set while you make the topping.

  4. 4.

    Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, then stir in the 1/4 cup peanut butter.

  5. 5.

    Spoon the mixture over each cup. Return the tin to the freezer for another 15 minutes, or until the chocolate has set, then enjoy!

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Ingredients

  • 8 medjool dates
  • 2 rice cakes
  • 3 tbsp maple syrup
  • 0.5 cup creamy peanut butter
  • 0.3 cup roasted salted peanuts
  • 0.7 cup chocolate chips

Equipment

muffin tin cupcake cases bowl saucepan

Tips

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