16 medjool dates, soaked in hot water for 5-10 minutes
1 tsp coconut nectar (optional)
Splash of water or almond milk, if needed
Optional toppings
Sea Salt
Cacao Nibs
Instructions
Start by making your chocolate layer. Simply mix all the ingredients together until fully combined.
Add one teaspoon of the mix into 8 paper or silicon muffin cases and place in the freezer for 10 minutes.
Make your caramel in the meantime by draining your dates and blending in food processor until it becomes a smooth caramel. Add the coconut nectar, if using, and the water or almond milk if your caramel is too clumpy. You don't want it to be too runny though!
Take out your chocolate from the freezer and add 1 heaped teaspoon of peanut butter and smooth it as mush as possible. Add another teaspoon of the caramel and top with one tablespoon of the chocolate.
Sprinkle with any additional toppings you might be using and place back in the freezer (or fridge if you have the patience) for another 30-40 minutes.
Store in an airtight container in the fridge, as they will melt if left out for too long!
Notes
NUT-FREE - Use sunflower or pumpkin seed butter instead
BOOST IT UP - Add superfood powders to the chocolate layer for an extra nutritional oomph. I love mesquite or lucuma in this, as they both have quite sweet flavours.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/caramel-peanut-butter-cups