This is hands down CHOCOLATE HEAVEN!
We all know how obsessed I am with peanut butter cups. I make them most weeks, and always have a stash in my freezer for those days when chocolate is the only thing to fix it. Those hormonal days. Ya hear me girls? Sorry lads, read on….
So, I thought surely if I make some cute teeny weeny baby ones, I can pop them in the middle of some brownies and voila. Double chocolate heaven. I went for a raw recipe, so the PB cups didn’t melt, therefore no oven is required here ladies and gents. Just a hand from your freezer, or fridge is fine, if you have the patience. Which I definitely don’t.
The decadent dreamy consistency of the brownies is made with one of my favourite ingredients, if you couldn’t tell already. DATES! A natural sweetener, and so versatile once they’ve softened. I use them in so many of my recipes. Obviously I have sourced the cheapest brand, which you can find at Holland and Barrett for 99p. Simply, soak them in boiling water for 10 minutes to soften. And just remember to drain them before you add to the recipes.
Chopped nuts work so well with the cacao date mixture, and give the gooeyness of them, a little crunch too. Pop a lil PB cup in the middle, and you’ll be in for the best surprise when you bite in.
I’m also obsessed with the range at Nush Foods lately, and created the creamy chocolate ganache using their natural almond milk yoghurt. Simply combine with cacao powder and smother on those brownies. Feel free to use any yoghurt to make the ganache.
So I hope you enjoy these delights, and most importantly have fun making them. Read on for the recipe lovelies.
makes 9 brownies
takes approx. 60 minutes
For the mini PB cups
100g melted dark chocolate
3 teaspoons of smooth peanut butter (I used Pic’s)
15 teeny tiny muffin cases
For the brownies
350g dates (soaked in boiling water for 10 minutes, and drained)
100g chopped peanuts
50g chopped almonds
50g cacao powder
50g oat flour (blitz oats in food processor)
25g cacao nibs
1 tablespoon of smooth peanut butter
pinch of salt
For the chocolate ganache
120g of dairy free yoghurt (I used 1 small tub of Nush Almond)
1 teaspoon of maple syrup
3 teaspoons of cacao powder
1. First up, add 1 teaspoon of melted chocolate into each of the 15 muffin cases and place in freezer for a couple of minutes to set.
2. Meanwhile, combine the ingredients for the chocolate ganache and place back in fridge.
3. Add 1/3 teaspoon of peanut butter to the middle of the muffin cases, and cover each one with another teaspoon of melted chocolate. Place them back in the freezer to set.
4. In a food processor add dates and the tablespoon of peanut butter, and blitz until combined, and a paste is formed. Scrape down the sides and blitz again should need be.
5. In a large bowl, combine the chopped peanuts, almonds, cacao powder, oat flour, cacao nibs and salt.
6. Add the paste from the food processor, and combine well. Use hands if need be (beware it is deliciously sticky!).
7. Empty mixture into a square baking tin, and flatten before making 9 tiny holes in the middle of each brownie (imagine splitting the mixture into 9), and placing a peanut butter cup in each.
8. Make sure the peanut butter cups are pushed down, and the top of the brownies are flat.
9. Smother on the chocolate ganache, scatter the remaining 6 mini peanut butter cups on top, and place in freezer to set for 30 minutes. Take out of the freezer, and cut into 9 squares.
Store in freezer and consume within 4-6 weeks. Yeah right, like you’ll make them last that long!!!!
Enjoy! – share and tag your creations with me on Instagram @whatluceeats