Better than a Peanut Butter Cup

Finally a candy to enjoy without any guilt! Nut butter, almond/oat flour, dates and dark chocolate combine for an irresistible sweet treat. Keep these decadent cups in the freezer for a special frozen treat!

Ingredients for 20 Mini Cups


1/2 Cup Peanut Butter or other nut/seed butter

1/4 Cup Maple Syrup

5 Pitted Dates

1/2 Cup Almond Flour

1/2 Cup Oat Flour

1 tsp Vanilla

Pinch of Salt


1/2 cup Chocolate Chips

1 tsp coconut oil

Toasted Hazelnuts


  1. Hydrate Dates by placing them in small bowl and covering them with hot water for 5 minutes.

  2. Into a food processor add almond flour, oat flour, maple syrup, nut butter, drained dates, vanilla and salt. Pulse until well combined and paste like.

  3. Use silicone molds or cupcake liners in mini cupcake tray. Scoop about 1 Tbsp of peanut butter mixture into each mold or liner. Pack down using back of spoon to make top of peanut butter cups flat.

  4. Combine chocolate chips and coconut oil in a small bowl. Heat in microwave for 20 second intervals. Stirring in between until well combined and melted throughout.

  5. Cover each peanut butter cup with about 1 tsp of melted chocolate.

  6. Sprinkle tops with roasted hazelnut pieces.

  7. Chill in refrigerator. Once chocolate has hardened remove from tray and enjoy! Store peanut butter cups in the freezer and they will last for 1 month!

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Hey, I'm Tay!

I love to eat, travel & bake delicious plant based recipes while my pup Oatie waits for the crumbs.

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