Ingredients

• 2 C semisweet chocolate chips (340 g)
• ½ C creamy unsalted peanut butter (130 g)
• 1 Tbsp nutritional yeast (8 g)
• 4 medium Medjool dates, pitted
• ¼ C oat flour (30 g)
• ¼ tsp salt (1 g) (optional)
• ½ tsp vanilla extract (2.5 ml)
• Sea salt (optional, for topping)
• Shredded wheat (optional, for filling but highly recommended)
• Water (if using double boiler)

Equipment

• Microwave-safe bowl or double boiler (stovetop saucepan + heatproof bowl)
• Mixing bowl
• Food processor or high-speed blender
• Measuring cups + spoons
• 12-cup muffin tin with paper liners or silicone muffin liners

Preparation

1. Line a 12-cup muffin tin with paper liners or silicone muffin liners.
2. Melt the chocolate chips in a microwave in 30-second increments, stirring between each burst until smooth. Alternatively, use a double boiler (see Tips & Tricks below).
3. Spoon ½ Tbsp of melted chocolate into the bottom of each liner. Transfer the tin to the freezer for 5–10 minutes, or refrigerate until set.
4. While the base sets, make the filling. In a food processor, combine the peanut butter, nutritional yeast, oat flour, dates, salt, and vanilla. Blend until the mixture forms a uniform, dough-like consistency.
5. Shape the filling into small, flat discs slightly smaller than the liners (about ½ Tbsp each).
6. Place one disc into each chocolate-lined cup.
7. Optional but highly recommended: top each disc with a pinch of shredded wheat for a little crunch.
8. Cover with the remaining melted chocolate (about ½ Tbsp per cup), making sure to seal the edges. Reheat the chocolate gently if it has thickened up.
9. Tap the tin lightly on the counter to flatten and smooth the top layer.
10. Finish with a small pinch of sea salt on top, if using.
11. Freeze or refrigerate for at least 30 minutes, or until completely firm.
12. Store in the refrigerator for up to 10 days, or in the freezer for up to 2 months.

Freezer-Friendly Hack

• Here’s a move worth stealing: make the full batch of peanut butter discs, flash-freeze them for 20 minutes, then transfer to a freezer-safe container.
• Whenever a craving strikes, melt about 1 oz of chocolate and assemble one or two cups on the spot. Fresh chocolate cups, zero commitment. The peanut butter dough makes roughly 20 discs so this method stretches one prep session into multiple snack sessions.

Tips & Tricks

• Microwave tip: Every microwave is different. The 30-second intervals prevent burning… don’t skip this.
• Double boiler method: Simmer 1–2 inches of water in a saucepan over low heat. Place a heatproof bowl with chocolate on top, ensuring the bowl doesn’t touch the water. Stir frequently with a rubber spatula until smooth. Keep steam and water out of the chocolate.
• Chocolate getting thick mid-pour? Gently reheat before covering the tops.
• Runny peanut butter? Add a bit more oat flour until the dough holds its shape.
• No dates on hand? Substitute ¼ C date sugar or any preferred sweetener and skip the oat flour.
• Nut-free version? Tahini, sunflower seed butter, or soy butter all work beautifully here.
• No muffin tin? Helpful, but not required: silicone liners can sit on a flat tray.
• Batch size: This recipe makes about 12 cups. Go smaller if you want a two-biter instead of a three-biter.

Checkout the full post here: https://plantbasedtimes.substack.com/p/protein-packed-peanut-butter-chocolate?r=48n1nx