No Bake Peanut Butter Cups
Peanut Butter Skinny Dipped Almonds are the best addition to almost any recipe. These no-bake PB cups are super easy to create and they're a crowd favorite!
Ingredients for 12 cups:
: For the base
2/3 cup Peanut Butter Skinny Dipped Almonds
1/2 cup soaked cashew nuts
2/3 cup pitted dates
: For the filling
1/2 cup peanut butter
1/3 cup tahini
1/3 cup rice malt syrup
1/3 cup coconut oil (melted but not hot)
1/3 cup Peanut Butter Skinny Dipped Almonds
: For the topping
3 oz dark chocolate
1/3 cup milk at room temperature (any milk: dairy, soy, ...)
: For serving
Crushed Peanut Butter Skinny Dipped Almonds
Method for the base:
Line a 12-hole muffin tin with paper or silicone liners and set aside.
Place the Peanut Butter Skinny Dipped Almonds into a food processor and blend for a minute until nicely crushed. Then add the soaked cashew nuts and the pitted dates and blend until a sticky mix forms.
Press a heaping tbsp of this mixture into the base of each muffin hole and place in the freezer.
: Method for the filling
Put all the filling ingredients into the food processor and blend until smooth.
Take the muffin tin out of the freezer and place 2 or 3 Peanut Butter Skinny Dipped Almonds into each muffin hole. Then pour a heaping tbsp of the filling mixture into each hole and put the tin back into the freezer.
Method for the topping:
I n a small bowl, melt the dark chocolate into the microwave. Start with one minute on medium high, stir and repeat at shorter intervals until completely melted. Set aside.
Pour the milk over the melted chocolate and stir until completely smooth and creamy.
Take the muffin tin out of the freezer and pour one tbsp of chocolate mix on top of each muffin hole.
Peanut Butter Skinny Dipped Almonds over the top before placing the tin back into the freezer. Sprinkle crushed Once set, remove the cups from the liners and allow to warm up at room temperature for a few minutes before serving. Enjoy!