The more Gav claims peanut butter and chocolate don’t go together, the more peanut butter and chocolate things I wanna make and eat myself 🤷♀️
These perfect 3-bite desserts are raw brownie on the bottom, raw peanut butter cookie on top, mostly sweetened with dates, hello 🤤
You need a food processor and a freezer for these. But I also dropped a food-processor-free version in the recipe notes so check that out if you need!
Let me know if you give these a try!
Small-batch Peanut Butter Brownie Cups
Servings: 8 mini cups
Calories: 80kcal
Equipment
- (Mini) muffin pan
Ingredients
Brownie layer
- 1/4 cup chopped medjool dates (40 g)
- 1 tbsp peanut butter (16 g) sub other nut/seed butter
- 1/2 cup oats (40 g)
- 1 tbsp cocoa powder (6 g)
- About 2 tbsp (nut) milk (30 g)
Peanut butter layer
- 2 tbsp peanut butter (32 g) sub other nut/seed butter
- 1 tbsp maple syrup (21 g)
- 1 tbsp almond or oat flour (7 g)
- Pinch of salt
Instructions
- Blend dates, nut butter, oats, cocoa until meal like.
- Add enough (nut) milk to turn it into a bar dough, 1 tbsp at a time. Press into muffin pan.
- Mix peanut butter, maple syrup, almond/oat flour, pinch salt until smooth. This will be similar to cookie dough.
- Press again into muffin pan. Freeze until solid, an hour at least.
- Enjoy and keep refrigerated!
Notes
If you don’t have a food processor and/or don’t want to deal with medjool dates, make the brownie layer by stirring together:
- 2 tbsp maple syrup (42 g)
- 1 tbsp nut/seed butter (16 g)
- 1/2 cup quick oats (40 g) or 1/3 cup oat flour (40 g)
- 1 tbsp cocoa powder (6 g)
- pinch of salt
Nutrition
Serving: 1 cup | Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Calcium: 17mg | Iron: 0.5mg