This fruit-based treat offers less added sugar than the classic peanut butter cups!
Yield: 12 mini cups
- 1/2 cup peanuts or 1/4 cup peanut butter
- 2 Medjool dates
- 1 cup chocolate chips
Dress up your peanut butter cups with fun toppings. Try toasted coconut, crushed almonds, or flaky sea salt.
- Place 12 liners in a mini muffin tin.
- In a food processor, grind peanuts until they are a creamy consistency. Remove from bowl and set aside.
- Place pitted dates in food processor and grind until they are the consistency of sand.
- Add peanuts back to the food processor and process until combined with dates.
- Place chocolate chips in a microwave-safe bowl and microwave on high for 30-second increments, stirring after every 30 seconds, until melted. This should take approximately two minutes depending on your microwave.
- Spoon approximately 1 teaspoon of melted chocolate into the bottom of each liner, making sure the entire bottom is covered.
- Using your fingers, form small, flat patties using one teaspoon of the peanut mixture. Gently set patty on top of the chocolate.
- Cover each cup with the remaining chocolate so none of the peanut mixture is visible.
- Place muffin tin in the freezer until chocolate is hard.
- Store cups in the refrigerator.
Nutrition Information / Amount per serving
Calories – 115
Total fat – 7 g
Saturated fat – 3 g
Cholesterol – 0 mg
Sugar – 17 g
Protein – 2 g
Total Carbohydrates – 13 g
Dietary Fiber – 2 g
Sodium – 3 mg
Added sugar – 10 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!
The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.