Preparation time is 10minutes
Total time is 10minutes
Serve is for 10 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 10 dates, pitted
- 3/4 cup pure icing sugar
- 2tablespoons pure maple syrup
- 3tablespoons cocoa
- 1 cup peanuts, roasted and unsalted (plus extra, to garnish)
- 1 pinch sea salt flakes (to garnish)
- 3tablespoons coconut oil
- 3/4 cup smooth peanut butter (plus 1/2 cup peanut butter extra)
Nutrition per serving
1790kJ / 427Cal
1790 Kilojoules or 427 Calories
21% of daily energy intake*
Protein
9.5grams
Fat
23.8grams
Carbs
41.2grams
Sugars
37.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place 10 cupcake liners into a muffin tin. For the peanut crust, place peanuts, dates, 3 tbs water and a pinch of salt in a blender and whiz until thoroughly combined. Divide amongst the cupcake liners and push in to form a crust.
Step 2 of 3
To make peanut filling, in a cleaned blender, whiz together peanut butter and icing sugar until smooth. Divide amongst cupcake liners, pressing down with fingers or spoon to level.
Step 3 of 3
For chocolate top, place 1/2 cup natural peanut butter and 3 tbs coconut oil in a microwave-safe bowl and microwave for 30 seconds. Add 3tbs cocoa and 2tbs maple syrup and stir to combine. Divide amongst cupcake liners and top with extra roasted peanuts and sea salt flakes. Place in the freezer to set (about one hour). Serve straight from the freezer. Note: While every care has been taken to ensure this recipes is vegan, always check labels as ingredients differ from brand to brand.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.