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Forward facing stack of 5 peanut butter cups, with bites taken out of the top 2

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!

Course Dessert, Snack
Prep Time 30 minutes
Servings 12 cups
Author Molly | Spices in My DNA

Ingredients

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

Instructions

  1. Line a muffin tin with paper liners. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Recipe Notes

*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!