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Peanut Butter Cups with Dates


Melt chocolate completely in a bowl set over a pan with boiling water, add Coconut oil and salt and mix well.

Combine all peanut butter filling ingredients in a strong blender or food processor until smooth. If necessary, add a little more water to achieve the right consistency.

Fill muffin paper forms into a muffin baking tray. Add about 2 tablespoons of the melted chocolate to each form. Add a teaspoon of the filling on top of the chocolate layer and spread out slightly. Cover the filling with another 2 tablespoons of chocolate and let set in the refrigerator. Peanut Butter Cups can be stored in the fridge for up to 2 weeks.

Rapunzel Products

1430025 Bittersweet chocolate 70% (Rapadura), HAND IN HAND
1006055 Coconut oil virgin, HAND IN HAND
110690 Peanut butter creamy
304340 Dates pitted Deglet Nour, HAND IN HAND
201470 Almonds roasted, Europe
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine

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