Go Back

Chocolate Peanut Butter Cups

Print Recipe Pin Recipe
Adapted from: Abbey’s Kitchen
Makes: 24 mini cups

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

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
©The Healthy Muslims. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Leave a comment below to let us know how it was!