Peanut Butter and Date Caramel Cups

Start by lining a muffin tray with silicone cake cases. Boil water in a pan then place a heat proof dish over the top with half your chocolate and stir until melted.

Spoon the melted chocolate into the bottom of each cake case, then place in the freezer to set.

Next chop the dates and add to a pan with the peanut butter. Heat until everything combines and melts, you may need to add a teeny bit of boiling water to assist with this. Remove from the heat and once it starts to cool add a pinch of coarse sea salt. Stir to combine. If your peanut butter is already salted omit this last step.

Once slightly cooler add this next layer to your cake cases, then return to the freezer.

Final step is to melt the remainder of your chocolate, remember to stir continuously, then add to the cake cases as the final layer. Pop back in the freezer.

Once chilled turn out your silicone cake cases and there you have it, delicious peanut butter and date caramel cups. Such a simple technique means there are loads of possibilities to combine different flavours in the same method? Why not try a white chocolate and lemon curd cup or how about spicing it up with a dark chocolate and chilli outer coating a lime flavoured filling…. yum!