White Chocolate Peanut Butter Cups
2
Points®
Total time: 31 min • Prep: 10 min • Cook: 1 min • Serves: 30 • Difficulty: Easy
These adorable-looking mini chocolate-peanut butter cups are a snap to prepare. Believe it or not, you can make 30 of them in just 30 minutes. All you have to do is purée dried dates, cocoa powder, peanut butter, water, agave nectar, and salt in a food processor, then spoon the mixture into cupcake liners. Melt the white chocolate and vegetable oil in the microwave, then decorate them with any pattern you wish. Guests will also love decorating their own if you want to offer that option. You can also store the cups for a couple of hours in the refrigerator, so you can have them ready to go before you need them.
Ingredients
Dried dates
10 medium, pitted
Unsweetened cocoa powder
½ cup(s)
Peanut butter (salted, with oil and sugar)
⅓ cup(s), creamy variety
Water
3 Tbsp
Agave nectar
1½ Tbsp
Table salt
¼ tsp
White chocolate chips
½ cup(s)
Vegetable oil
1 tsp
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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