2 Tablespoons pure maple syrup (from Vermont if possible)
1 Tablespoon coconut flour
For the "caramel":
12 soft Medjool dates, pitted
⅓ cup water
scant ¼ tsp high quality sea salt
½ teaspoon vanilla extract
1 Tablespoon coconut oil, melted
For the chocolate coating:
¼ cup chopped peanuts (unsalted if possible)
1 cup dark chocolate chips
1 teaspoon coconut oil
Supplies:
12 mini cupcake liners
Instructions
Mix together the almond butter, maple syrup and coconut flour.
Set aside.
Put dates, water, sea salt, vanilla extract, and melted coconut oil in a high speed blender or food processor and blend on high until smooth. Set aside.
Set aside.
Line a mini cupcake pan with the 12 liners.
Melt the chocolate with a teaspoon of coconut oil (try to avoid the microwave if possible by tempering it on the stove).
Spoon enough chocolate into the cups to cover the bottom with about ⅛ inch of chocolate.
Roll a heaping teaspoon of the almond butter mixture into a ball, make a thumbprint in it and press it gently into one of the cups.
Repeat with all 12 cups.
Take about ¼ teaspoon of the date "caramel" and spread it over each cup.
Chop peanuts and sprinkle onto caramel.
Pour remaining chocolate over the tops of the cups.
Top with a little sprinkling of high quality sea salt.
Place in the freezer for about 15-30 minutes before serving.
Recipe by Krissy Leonard at https://krissyleonard.com/peanutbettercups/