May 29, 2014
Vegan & Gluten Free Peanut Butter CUps
1 cup almond meal
1 cup pitted Medjool dates
1/4 cup + 1 tbsp 100% all natural peanut butter
1/2 tsp vanilla extract
1/4 cup coconut oil melted
1/4 cup raw cacao powder or cocoa powder
½ cup pitted Medjool dates
1/ Blend dates in your food processor to form a paste. Remove ½ cup of dates and set aside for topping.
2/ Add almond meal and peanut butter to the dates in the food processor along with vanilla extract. Blend to combine.
3/Divide mixture between 20 mini muffins tins. You could also make these bigger and divide them into 8 big muffin tins. Scoop mixture ¾ way up each tin and push down with finger tips. Make sure the top is even. Place in fridge while you make the topping.
4/ Wipe out food processor and then begin adding all the topping ingredients and blending until smooth.
5/ Divide the topping between each tin, using fingers or a small spoon press the topping down and create a smooth top.
6/ Return to the fridge to firm up for a couple of hours. Gently remove and enjoy!
Yield: 20 mini cups