Healthy Inside-Out Peanut Butter Cups

Everyone loves peanut butter cups, but have you ever turned them inside-out? Peanut butter outside and a chocolate inside. Made with dates and coconut oil for a healthier treat!

Peanut Butter & Chocolate Saturdays is in honor of my alma mater Ohio State and the best treat ever, buckeye candies, because nothing beats peanut butter and chocolate. But the most common treat involving this combination comes in the form of Reese’s peanut butter cups. Several years ago they came out with an inside-out variety that I quickly became fond of. Unfortunately for me they stopped making them as quickly as they appeared. Thankfully the internet is full of recipes and I stumbled upon a slightly healthier version make with coconut oil and dates. Now I will feel less guilty about how many I eat while stress-eating during today’s football game.

Why all the stress? Today’s football game between Ohio State and Michigan State may end up being the biggest game of the season. The winner will take the lead in the East Division and will likely go on to the Big Ten Conference championship. In other words I will be glued to the TV cheering on the Buckeyes!

One year ago: Farro, Cranberry and Goat Cheese Salad

Two years ago: Chocolate S’mores Cupcakes

Three years ago: Guest Post: Red Velvet Cheesecake Brownies by Food + Words

HEALTHY INSIDE-OUT PEANUT BUTTER CUPS

Makes approximately 1 dozen

Ingredients:

1 cup creamy peanut butter

1/2 cup coconut oil or unsalted butter

1/4 cup powdered sugar

10 pitted medjool dates

2 Tbsp unsweetened cocoa powder

Directions:

1. Line a regular muffin tin with 12 liners.
2. Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered sugar until smooth.
3. Pour about a tablespoon of the peanut butter mixture into the bottom of eat liner and brush halfway up the sides. Place muffin tin in the freezer for about 10 minutes until almost fully hardened.
4. While in the freezer, add the pitted dates and cocoa powder to a food processor and process until it comes together and forms a sticky ball. About 20 seconds.
5. Remove the cups from the freezer. Flatten about 2 teaspoons of the date mixture into an 1/8-inch thick disk and place on top of the cup. Leave about an 1/8-inch border around the edge.
6. Top with about 1 tablespoon of the melted peanut butter mixture to cover the chocolate (should fill the cups halfway).
7. Place in the freezer for 8-10 minutes until set. Keep stored in a sealed container in the fridge or freezer.

Source: Adapted slightly from Edible Perspective.