White chocolate peanut butter cups
2
Points®
Temps total: 11 min • Préparation: 10 min • Cuisson: 1 min • Portions: 30 • Difficulté: Facile
These mini chocolate-peanut butter cups are a snap to prepare. Decorate them with any pattern you wish.
Ingrédients
Dried dates
10 medium, pitted
Unsweetened cocoa powder
½ cup(s)
Creamy peanut butter with omega-3
⅓ cup(s)
Water
3 tbsp(s)
Agave nectar
1½ tbsp(s)
Table salt
¼ tsp(s)
White chocolate chips
½ cup(s)
Vegetable oil
1 tsp(s)
Instructions
1
Line 30 mini cupcake holes with small paper liners.
2
Puree dates, cocoa powder, peanut butter, water, agave nectar and salt in a food processor or blender; spoon a rounded teaspoon batter into each liner. Press each mound of dough into a patty shape using the back of a small spoon or press down in the middle of each with your finger, to make a disc with an indentation in the middle.
3
Combine chocolate chips and oil in a small glass bowl; microwave until smooth, stopping and stirring once, about 30 to 60 seconds. Place chocolate mixture in a plastic zip-close bag and snip off a corner of bag; divide melted chocolate evenly over cups in any pattern you desire. Let set at room temperature about 20 minutes; store in refrigerator. Yields 1 candy per serving.
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