Cacao, Oat & Sea Salt Peanut Butter Cups
This healthy take on Reese’s Pieces is all you need this January! They are packed with fibre, protein, and flavour, making them the perfect small snack pre- or post-workout, or to hit that sweet spot after a meal. They could also totally be justified for breakfast. This recipe uses small truffle cases, but you could easily mould them without.
Serves 16
Ingredients
100g rolled oats
100g desiccated coconut
6 tbsp cacao powder
2 tbsp chia seeds
1 tbsp ground flaxseed
½ tsp sea salt
8 tbsp coconut oil, melted
125g soft dates, chopped
crunchy peanut butter for filling
desiccated coconut for topping
Method
1. Add the oats, desiccated coconut, cacao powder, chia, flaxseed and sea salt to a food processor and mix well.
2. Next add the coconut oil. The mixture should slowly start to stick together.
3. Finally add the chopped dates and mix until everything is fully combined, and a sticky mixture is formed.
4. Lay out the truffle cases on a tray or large plate that can fit in the fridge.
5. Using damp hands, roll 2/3 the mixture into small balls and gently mould these into the cases, making an indentation with your thumb.
6. Fill each hole with peanut butter, enough to reach the top but not too much that it’s overflowing.
7. Place the other 1/3 of the mixture between two sheets of baking paper and roll out until about 0.5cm in thickness.
8. Cut out small circles to a suitable size that will act as lids for the cups.
9. Top each cup with a lid, gently sealing the sides, then place the whole tray into the fridge to firm up.
10. Store in the fridge or freezer and grab and go when you’re in need of an energy boost!
