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Chocolate Peanut Butter Cups

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Adapted from: Abbey’s Kitchen
Makes: 24 mini cups


  • 1/4 cup chickpeas if using canned chickpeas, rinse and drain
  • 1 medium banana ripe
  • 1/2 cup all natural peanut butter refrigerated
  • 1 tsp honey
  • 2 cups semi-sweet or dark chocolate chips


  • In a food processor, pulse chickpeas until a smooth paste forms. Add in banana, peanut butter, and honey. Continue to blend until a smooth paste forms.
  • Melt chocolate chips over a double broiler.
  • Pour about 1/2 tsp of chocolate into each mini cupcake liner. Add in a tsp of peanut butter mixture and cover with more chocolate. Repeat for each chocolate peanut butter cup.
  • Refrigerate (about an hour) or freeze (about 20 minutes) until set.


Nutrition info per serving:
Calories:  110 kcals | Fat: 7 g | Unsaturated Fat: 4 g | Protein: 2 g | Carbohydrates: 12 g | Fibre: 1.5 g
Course: Dessert
Cuisine: American Inspired
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