Peanut Butter Ganache Cups - Grain-free - Dairy-free
Ingredients
Cup
- 10 Medjool Dates
- ½ cup unsweetened shredded coconut
- ½ cup dry roasted peanuts you can substitute another kind of chopped nuts if desired
- 2 tbsp cashew milk you can substitute other type of nut milk if desired
- 1 tsp vanilla
- ¼ tsp salt
Peanut Butter Ganache
- 2 tbsp cocoa butter about 8 discs
- ¼ cup peanut butter
- 3 tbsp cashew milk or other nut milk
- 2 tbsp honey
- ½ tsp vanilla
Instructions
Cups
-
Line muffin pan with 8 baking cups
-
Add all cup ingredients to food processor
-
Process until smooth and mixture starts to ball up
-
Form mixture into balls and place in the baking cups
-
Press down to flatten them out with a bigger indent in the middle to form a cup - about a quarter inch deep or so
Peanut Butter Ganache
-
Add cocoa butter, peanut butter, cashew butter, and honey to small saucepan
-
Heat over low heat until everything is melted and just begins to bubble
-
Remove from heat and whisk in vanilla
-
Whisk until mixture lightens in color and is very smooth - if mixture is dark and glass add a little more milk and whisk
-
Pour mixture into cups - if you have some left it makes a great topping for ice cream and yogurt or a great dipping sauce for apples
-
Freeze for an hour until ganache is set
-
Store in refrigerator or freezer