Chocolate Nut Butter Cups with Ganache

Name: Chocolate Nut Butter Cups with Ganache
Prep time: 15 min
Total time: 45 min
Ingredients: 6 medjool dates (pitted (about 4.2 oz / 120 g)); 2 - 3 tablespoon(s) plant-based milk (as needed); 2 tablespoon(s) peanut butter ((or other nut or seed butter)); ¼ cup(s) cocoa powder; ¼ teaspoon(s) salt; ½ cup(s) chopped vegan dark chocolate or vegan chocolate chips; 3 tablespoon(s) plant-based milk

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Chocolate Nut Butter Cups with Ganache

Rich, fudgy, and totally indulgent, these no-bake nut butter cups are made with wholesome ingredients and topped with a silky chocolate ganache. They're easy to whip up in just 15 minutes and perfect to stash in the freezer for a quick treat. Naturally gluten-free, soy-free, and made with just a few simple ingredients.

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Prep Time15

Chill Time:30

Total Time45

Meal Type: Dessert, Snacks

Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free

Tool: Food Processor

Ingredient: Chocolate, Peanut Butter

Servings: 6 nut butter cups

Ingredients

For the base:

6 medjool dates pitted (about 4.2 oz / 120 g)
2 - 3 tablespoon(s) plant-based milk as needed
2 tablespoon(s) peanut butter (or other nut or seed butter)
¼ cup(s) cocoa powder
¼ teaspoon(s) salt

For the ganache:

½ cup(s) chopped vegan dark chocolate or vegan chocolate chips
3 tablespoon(s) plant-based milk

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Instructions

Make the base dough: In a medium bowl, combine the pitted dates, 2 tablespoons plant-based milk, peanut butter, cocoa powder, and salt. Mash and mix with a fork, or use a food processor for a smoother texture. Add an extra tablespoon of milk if needed until the mixture forms a sticky dough.
Form the cups: Divide the dough into 6 equal portions. Press each portion firmly into the bottom and slightly up the sides of a silicone muffin tray or lined muffin tin to form a cup shape. Tip: Wet your fingers slightly to prevent sticking.
Make the ganache: Melt the dark chocolate using a double boiler or microwave in 20-second bursts, stirring in between. Once melted, stir in the plant-based milk until smooth and glossy.
Fill and chill: Spoon the ganache evenly into the prepared cups. Tap the tray gently to level out the tops.
Chill until firm: Place in the fridge or freezer until the ganache is set, about 30 minutes. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

Notes

Tips & Variations

Nut-free option: Use sunflower seed butter instead of peanut butter.
Add crunch: Stir chopped nuts or crispy rice into the base for texture.
Decorate: Sprinkle with flaky salt, chopped peanuts, or cacao nibs before chilling.
No silicone mold? Use muffin liners for easy removal.

Nutrition

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