Anything that contains any kind of nut butter, will always be a winner for me. Sweet, crunchy, salty and creamy - is there any box this beautiful condiment cannot tick?! Mixed together with plenty of other wholesome ingredients, these nut butter cups are the afternoon pick-me-up you'll love. They're simple to pull together, vegan and gluten free and you can keep them in the fridge for a go-to snack. I hope you love them as much as I do!
Makes 24 mini butter cups - or less if you keep eating the mixture like me.
Base:
200g/1 cup rolled oats
50g/1/4 cup peanuts or cashews
4 soft dates
1 tsp vanilla extract
50g/1/4 cup nut butter - you could go for peanut, almond or cashew butter
Splash of milk - I used oat milk
Creamy peanut butter layer:
100g/1/2 cup peanut butter for ultimate snicker-like taste
3 tbsp maple syrup
1 tbsp coconut oil
Pinch sea salt
Chocolate layer:
150g/3/4 cup chocolate, melted
Toppings:
Chopped nuts, dried fruit, more chocolate chips or my personal favourite - flaky salt (or all mentioned…)
How to make:
In a food processor or nutribullet, whizz together the rolled oats and whole nuts until you have a crumbly texture. Then go ahead and add the dates - continue to blitz until combined
Add these ingredients to a large bowel and add your milk in, bit by bit, until the mixture starts to come together.
Press the mixture into mini-cake cases, or a silicone mould - about half the way up the cases/mould.
Then onto the next stage. Whilst making the creamy filling, just pop the tray of filled cases/mould into the fridge to firm up a little more. For the creamy filling, stir together your nut butter, maple syrup and coconut oil with a little pinch of salt. The texture is thick but still runny (and also my favourite layer). Then take the bases out of the fridge, and spoon on about a teaspoon of this mixture over the firmed bases.
Then melt the chocolate, and pour about another teaspoon of chocolate over each case. They’ll be coming together now! Then here you can top them to your heart's content. I just went for flaky salt, but you could add these with whatever you like. Then into the freezer for 1-2 hours and enjoy!
They can be stored in the fridge for a week or so, or freezer to eke out another few days - if they’ve lasted that long that is.
