Holy cow. The past few days, my 11-month-old has been waking up every morning at around 5:27am instead of 7:30am. This means that I can’t get up in time to wake up for the day, and I usually stumble into her room without even putting my glasses on (I’m blind as a bat, by the way) because I have to address the “MAMA!!!!!” cries. I’ve tripped over a book and stubbed my toe getting to her. Oh, and she’s teething too! Woohoo!

I know I’m a dietitian and what I’m about to tell you is bad, but it has started a vicious cycle of caffeine and sugar when I’m tired to get through some tough hours of the day. My 6-year-old is home with me too, because the summer hasn’t ended and school hasn’t started yet. So imagine the situation, because I’m trying to minimize tech time and maximize activities. Yes, I’m tired. So this means a lot of coffee, sweets here and there. Hey, I’m only human. I’ve seen cardiologists tucking into hamburgers when I worked at the hospital, so I don’t feel so terrible. Buuuut, SINCE I’m a dietitian, I try to be mindful of how I splurge and try to make things as healthy as possible.

Like these maple and dark chocolate peanut butter cups. I used vegan dark chocolate chips, finely ground oats, maple syrup and dates to sweeten. I try to stay away from highly processed foods and love the texture that the finely ground oats impart on these peanut butter cups. They give a graham cracker-like texture, which is what you’d put in peanut butter cups if you made them yourself!

As always, I made these in a rush. So please excuse the look of them, as they’re not as perfect as regular peanut butter cups that you’d buy in the store, but I think they taste better. Looks-wise, I like to call these “rustic.” Ha! But, they’re so yummy, guys. The addition of a little maple syrup and dates to sweeten these up is perfect, in my opinion. And adding a little bit of coconut oil to chocolate chips to melt them makes them shimmer and shine!

And, since I’m a Thrive affiliate, I would like to extend this offer to you! New or existing customers, spend over $29 on your order of organic groceries, home goods, or other Thrive market products, AND get a FREE 12-oz bottle of organic maple syrup (originally valued at $14.99) with your order! Click here to access the deal! So you can make these maple and dark chocolate peanut butter cups!

 

 

*Full disclosure: I am a Thrive market affiliate. 

Maple and dark chocolate peanut butter cups
Print Recipe
Servings Prep Time
16 peanut butter cups 30 minutes
Servings Prep Time
16 peanut butter cups 30 minutes
Maple and dark chocolate peanut butter cups
Print Recipe
Servings Prep Time
16 peanut butter cups 30 minutes
Servings Prep Time
16 peanut butter cups 30 minutes
Ingredients
Servings: peanut butter cups
Instructions
For the dark chocolate shell:
  1. In a mini muffin tin, cut out 16 2-inch long strips of parchment paper and place each piece in the muffin cups.
  2. In a small bowl, microwave 1/2 cup of the chocolate chips with 1/2 tsp coconut oil in 20-second increments, stirring after each round until melted and smooth. Brush or drop about 1 tsp melted chocolate into each muffin cup. You can spread the chocolate a little up the muffin cups with a small spoon or spatula - whatever is easiest! Place the tin in the freezer for a few minutes or until chocolate hardens - in the meantime, prepare the peanut butter filling.
For the peanut butter filling:
  1. In a food processor, grind the oats until fine. Add the dates and continue to process for another 20-30 seconds, until pulverized. Add the peanut butter, maple syrup, cinnamon, vanilla, and sea salt. Process until mixture is crumbly and uniform. Divide mixture evenly between the muffin cups (start with about a tablespoon per cup and evenly distribute the rest).
  2. Press down on the peanut filling with your fingers and return to the freezer while you make the top chocolate layer.
For the dark chocolate shell:
  1. Repeat the first step with the remaining 1/2 cup chocolate chips and 1/2 tsp coconut oil. Take the muffin tin out of the freezer.
  2. Drop about a teaspoon of melted chocolate over each peanut butter cup and evenly distribute the rest. Even out the chocolate with a small spatula. Return to the freezer for a few minutes, or until chocolate hardens.
  3. To eat, pull the peanut butter cups out of the freezer. Pull on the parchment paper to take out the peanut butter cup. Serve immediately. You can also store these in the fridge or freezer. Enjoy!
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