Peanut butter chocolate fudge date crunch cups
Directions
- 1Line a muffin tin with cupcake cases. Place a date in each one, squashing it down to make the base.
- 2In a bowl, combine crushed rice cakes, maple syrup, and peanut butter. Mix well, then stir in the peanuts.
- 3Press 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.
- 4Melt 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.
- 5Spoon 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
- 2 rice cakes
- 3 tbsp maple syrup
- 0.5 cup creamy peanut butter
- 0.33 cup roasted salted peanuts
- 0.66 cup chocolate chips
Equipment
muffin tincupcake casesbowlsaucepan