Makes approx 16
For the Peanut Butter Caramel:
1 cup (firmly packed) Medjool dates pits removed
1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia)
3 Tablespoons of Peanut Butter(can sub for nut/seed butter of choice)
A pinch of salt flakes + extra for serving (if using un-salted peanut butter you may want to add up to 1/2 a teaspoon but start with a pinch, taste and adjust once you’ve made your caramel)
For the chocolate coating:
1/2 cup dark chocolate of choice (we love to use Pumpy Jackson)
These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
* If you find your dates are a little dry you could try soaking them in some warm water for 10 minutes before you begin, then drain and rinse and proceed with the recipe as normal.
Original recipe and images created by Emma from Better with Cake.
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