So I’m on a sweet theme this week but these are just 2 bites of deliciousness, easy to make, easy to carry into work to give away as this makes 21!
Peanut Caramel Cups
4oz peanut butter of choice
75gr Tagatose* or regular caster / icing sugar
40gr coconut oil
½ tsp bicarbonate of soda
150gr good quality chocolate
15gr slivered almonds, toasted.
Beat the peanut butter sugar and coconut oil together until smooth.
Spoon into the base of little petit four parchment cases and put into the fridge to set.
Meanwhile add the dates and water to a pot, stir in the bicarb and cook over a medium heat until the dates are soft. Blend to a thick puree and let cool.
Spoon the date caramel over the peanut butter base, press it down and place back into the fridge to set.
Melt the chocolate over a bain-marie over a low heat.
Spoon the chocolate over each of the cups, ensuring it covers the complete top of the date caramel. Sprinkle over the chopped almonds if using.
I used Tagatose as a sugar replacement , It’s a great lower calorie low GI sugar replacement which also has a prebiotic in it to increase beneficial bacteria in your digestive system. Available in health goods, simply substitute with caster or icing sugar if you don’t have it.