These mini chocolate-peanut butter cups are a snap to prepare. Decorate them with any pattern you wish.
- 10 medium dried date(s), pitted
- 1/2 cup(s) unsweetened cocoa powder
- 1/3 cup(s) creamy peanut butter with omega-3
- 3 Tbsp water
- 1 1/2 Tbsp agave nectar
- 1/4 tsp table salt
- 1/2 cup(s) white chocolate chips
- 1 tsp vegetable oil
Line 30 mini cupcake holes with small paper liners.
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.
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.