Peanut butter chocolate fudge date crunch cups

15 mins
Serves 1
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Directions

  1. 1Line a muffin tin with cupcake cases. Place a date in each one, squashing it down to make the base.
  2. 2Line a muffin tin with cupcake cases. Place a date in each one, squashing it down to make the base.
  3. 3Line a muffin tin with cupcake cases. Place a date in each one, squashing it down to make the base.
  4. 4In a bowl, combine crushed rice cakes, maple syrup, and peanut butter. Mix well, then stir in the peanuts.
  5. 5In a bowl, combine crushed rice cakes, maple syrup, and peanut butter. Mix well, then stir in the peanuts.
  6. 6In a bowl, combine crushed rice cakes, maple syrup, and peanut butter. Mix well, then stir in the peanuts.
  7. 7Press 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.
  8. 8Press 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.
  9. 9Press 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.
  10. 10Melt 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.
  11. 11Melt 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.
  12. 12Melt 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.
  13. 13Spoon the mixture over each cup. Return the tin to the freezer for another 15 minutes, or until the chocolate has set, then enjoy!
  14. 14Spoon the mixture over each cup. Return the tin to the freezer for another 15 minutes, or until the chocolate has set, then enjoy!
  15. 15Spoon the mixture over each cup. Return the tin to the freezer for another 15 minutes, or until the chocolate has set, then enjoy!

Ingredients

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

Equipment

muffin tincupcake casesbowlsaucepan