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    Peanut butter + chocolate + peppermint = holiday happiness. Crispy, crunchy cups covered in chocolate and finished with your favourite festive toppings.

    A note from Chef Ivan:

    After I made these, I'm getting addicted – because they combine two of my favourite things: peanut butter and chocolate! These cups are guilt-free, a perfect treat for this holiday season. You can be very creative and add more flavours or textures. They’re great for a holiday party or to satisfy that sweet craving.

    Clock Icon
    Prep Time:

    10 mins

    Cook time:

    5 hours (includes freezer chill time)

    Servings Icon
    Serves:

    12



            By: 

    Chef Ivan Castro

    Ingredients

    • 10 dates
    • 2 cups puffed brown or white rice
    • 3 Tbsp agave or maple syrup
    • 1 cup crunchy peanut butter or hazelnut butter
    • 1/8 tsp salt
    • 2 drops peppermint oil
    • 1 scoop unflavoured Iron Vegan Sprouted Protein
    • 350g unsweetened chocolate chips

    Directions

    1. Add 1 cup of water into a small saucepan and bring to a boil. Add the dates, turn it off, and let it rest for a couple of minutes.
    2. Add the puffed rice to a food processor and pulse 3- 4 times.
    3. Drain the dates and add them to the food processor with the rest of the ingredients. Blend until smooth and stir until even.
    4. Pour the mixture into your cupcake liners, about 2 Tbsp of the mixture. You can use miniature paper cupcake liners. I used silicone molds.
    5. Use your fingers to level each cup. Freeze for 3-4 hours.
    6. Once your cups are completely frozen, melt the chocolate over a double boiler.
    7. Coat each cup in chocolate. Set aside for 1 hour until you have a nice chocolate shell. ENJOY!!

    *Optional: Sprinkle salt flakes or puffed rice on top to add extra flavour and texture. You can also add a nice festive touch with candied ginger, coloured sugar, orange zest, or mini gingerbread cookies!