These Salted Dark Chocolate Date Peanut Butter Cups are a healthier version of my favorite treat! They’re filled with a mixture of dates, pecans, cashews, almonds, peanut butter of course, cinnamon, and salt! The combination of the sweet, nutty filling, rich dark chocolate, and flaky sea salt is absolutely to die for. My absolute favorite dessert to keep on hand at all times!
I don’t think I could love a dessert/snack/whatever you want to call them more than these cups. They embody basically everything I love in a perfect little bite. We’ve got dark chocolate, peanut butter, flaky sea salt, nuts, and cinnamon, and there’s no turning back once you’ve tried them. OMG.
The beautiful bites of heaven (seriously though – I brought them to a bachelorette party and everyone flipped out over them) are SO easy to make, and they keep really well in the fridge or freezer.
So that means, whenever you want a sweet little dessert or snack, you can have one! Or a few 🙂
It all starts with the date/nut/peanut butter filling. It’s just a mixture of medjool dates (the best and juiciest ones), cashews, pecans, almonds, peanut butter, salt and cinnamon. Allll whirled up in the food processor until we’re left with…
This! I could literally just sit there and eat this entire mixture with a spoon. But, I have to say, the dark chocolate and sea salt make it even better. 😉
I know I don’t have to tell you twice!
Use whatever dark chocolate you love. Or milk if you’re a milk chocolate person! But if you are, I don’t know if I can trust you.
They’re truly so amazing with dark chocolate. I don’t even have words.
So back to making them. You just drizzle a little dark chocolate in the bottom of your muffin tins, chill for a couple minutes in the fridge or freezer until hardened, then form the peanut butter mixture into little “patties,” and drop them in! Then cover them with more silky amazing dark chocolate, a sprinkle of flaky sea salt, and you’re in business!
Minutes away from consuming the best snack evvvvvver.
I like to mix my melted dark chocolate with a tiny bit of coconut oil to help make a perfect, smooth shell, that hardens really well. Like look how perfect they are!!
And trust me, I’m no perfectionist when it comes to making desserts. I don’t have that gift. So if I can make these look pretty, you definitely can!!
I just had the BEST idea. For 4th of July, you could totally make s’mores using these cups. As in – graham crackers, toasty marshmallows, and one of these cups in place of a chocolate bar. Omg.
How amazing would that be?!?!
They would also be amazing chopped up on top of ice cream. Or mixed into your favorite homemade ice cream! Like this one.
Also. The filling in these is super similar to how I make my energy bites, which I sometimes eat for post-workout or a pre-workout snack. So these work for that too, right?!
I thought so too.
Salted Dark Chocolate Date Peanut Butter Cups
These Salted Dark Chocolate Date Peanut Butter Cups are a healthier version of my favorite treat! They're filled with a mixture of dates, pecans, cashews, almonds, peanut butter of course, cinnamon, and salt! The combination of the sweet, nutty filling, rich dark chocolate, and flaky sea salt is absolutely to die for. My absolute favorite dessert to keep on hand at all times!
For the filling
- 1/4 cup pecans
- 1/4 cup cashews
- 2 tablespoons almonds
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup medjool dates, pitted*
- 1/3 cup creamy peanut butter (the natural, drippy kind)
For the cups
- 15 ounces dark chocolate, chopped
- 2 teaspoons coconut oil
- flaky sea salt
Line a muffin tin with paper liners. Set aside.
Combine pecans, cashews, almonds, cinnamon, and salt in a food processor. Pulse until mixture is a very fine crumb. Add the dates and peanut butter and blend until mixture forms a "dough". You may need to stir and scrape down the sides a few times during this process. Form mixture into 12 small "patties" that will fit in the bottom of your muffin tins, leaving a little extra space at the sides.
Melt chocolate over a double boiler, or in the microwave in 30 second increments. Make sure you melt it very carefully, as chocolate can seize up if overheated in a matter of seconds! I usually melt mine, stirring constantly over a double boiler, until only a few chunks remain, then I remove it from the heat and keep stirring until completely melted. Once chocolate is melted, stir in the coconut oil until melted.
Spoon a tablespoon or so of chocolate into the bottom of each muffin tin. Tap the tin on the counter to make sure chocolate is in an even layer. Place in the fridge or freezer for a few minutes until chocolate has hardened.
Once hardened, place the peanut butter "patties" in each tin, and spoon another 2-3 tablespoons of melted chocolate over each, until the filling is covered. Sprinkle with flaky sea salt immediately before they harden. Chill in the fridge until hardened, or in the freezer if you're impatient like me! Enjoy!
*Medjool dates work best in this recipe. Mine were super fresh and juicy, but if yours seem dry, soak them for 10 minutes in warm water and then drain them very well before blending.
*These keep for up to 2 weeks in the fridge, and 2-3 months in the freezer!
*This is the flaky sea salt I use and love!
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