Chocolate Peanut Butter Cups
Adapted from: Abbey’s Kitchen
Makes: 24 mini cups
if using canned chickpeas, rinse and drain
all natural peanut butter
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
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