By Simon  , , ,   ,

March 20, 2017

Epically moorish, a real " back in time" tasty bud sensation.... Rich & Dark sea salted chocolate with a hint of vanilla, a nutty sweet date centre, topped with more salted chocolate..... Its like the famous peanut butter cups, oh those childhood memories.... This healthier version is grain free, uses sunflower seed butter and is naturally sweetened with Medjool dates.... Give it a try, One is just not enough..............

  • Yields: 24 Mini Or 12 Large


250 g Dark chocolate 70%....Smashed

1 tbsp Coconut oil

1 dash Vanilla


3 tbsp Sunflower seed butter

1 tsp Sea salt

1 dash Coconut oil

8 Medjool dates, pitted


Pink Himalayan salt, to taste

Bee pollen (optional).... to make them look pretty


Grab 2 standard mini muffin tins, prepare with muffin liners or for our more rustic look, baking parchment. Over a pan of gently simmering water melt the smashed chocolate, coconut oil and vanilla. Fill the bottom of each muffin liner with 1 to 2 teaspoons of the chocolate mixture, set the remaining chocolate aside. Place the muffin trays the freezer. Into a blender, wizz up the pitted dates, sunflower butter, sea salt and coconut oil to a smooth and creamy consistency. Remove muffin trays from the freezer, spoon over 1 tsp of the sun butter mix on top of each chocolate lined muffin case. Spoon the remaining chocolate over the top, covering each cup. Sprinkle with Himalayan salt, place the cups back in the freezer for 30 mins until set.


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