Peanut Butter Cups with Dates

Method

Melt chocolate completely in a bowl set over a pan with boiling water, add Coconut oil and salt and mix well.

Combine all peanut butter filling ingredients in a strong blender or food processor until smooth. If necessary, add a little more water to achieve the right consistency.

Fill muffin paper forms into a muffin baking tray. Add about 2 tablespoons of the melted chocolate to each form. Add a teaspoon of the filling on top of the chocolate layer and spread out slightly. Cover the filling with another 2 tablespoons of chocolate and let set in the refrigerator. Peanut Butter Cups can be stored in the fridge for up to 2 weeks.

Ingredients

chocolate:

• 400 g Rapunzel semisweet chocolate 60%
• 1 EL Rapunzel coconut oil
• pinch of Rapunzel Atlantic sea salt

peanut butter filling:

• 15 Rapunzel roasted almonds
• 2 tbs Rapunzel coconut oil
• 10 Rapunzel dates without pit Deglet Nour
• 4 tbs Rapunzel peanut butter creamy
• 1/2 tbs Rapunzel bourbon vanilla powder
• ½ tbs Rapunzel Atlantic sea salt
• 2 tbs water