I have a bit of a problem.
I’ll call it the tea-snacking-cycle.
It happens to me ALL the time…and I really do mean that.
I get home from school – I’m tired (cycling 7 miles a day isn’t the most energising thing ever), I’m probably a bit annoyed at the pedestrians who think the road = sidewalk, and drivers who think cyclists don’t mind screeching to a halt so they can turn in front of you and save 5 seconds of their journey time.
Oh and I’m hungry.
I’ll make a snack or whatever, and boil the kettle to make some tea – the aim being to reach a point where I both have a cup of tea, and my food. Can you sense the problem?
Kettles take a while to boil…
I’ve normally at least half finished my food once the tea is made. That’s one problem.
Then comes the second, do I go get more food? Or do I wait until an actual meal time? Ugh.
Yeah, there seems to be an obvious solution to the problem – make the tea, then get the food, but I think my brain is working against me and just automatically makes me get the food first. Damn you brain.
One thing I’ve found though is that if I have these caramel peanut butter cups around, I can normally only manage to eat one; they’re so crazy rich and decadent, it’s pretty much solving my tea-snacking-cycle problem!
Make sure you have your sassy pants on when you’re ready to make these: They’re full of fibre, healthy fats, antioxidants, deliciousness and some protein too! They’re also vegan and thus, dairy-free!
POWER SNACK ACTIVATE!!!!!
– the dates were measured while still un-pitted, and I really packed them into the measuring cup!
-you don’t have to use dark chocolate, use any type you want! (you can easily use vegan chocolate too) I used 70%, mah favie
-you’ll probably have some date caramel mixture left over, it is dangerously addictive. You can freeze it in blobs and chocolate coat them, thin it down with water or milk and use like you would caramel sauce, or just straight up eat it with a spoon.
Healthy Caramel and Peanut Butter Cups
Date caramel inspired by Oh She Glows
makes 24 mini-muffin-sized candies (around 60 kcal each)
3/4 cup (150g) dates (not pitted)
1 tbsp almond butter (or any other neutral nut butter)
1 tsp vanilla extract
5 – 6 oz dark chocolate, melted
3 tbsp natural peanut butter, warmed
Soak the dates for up to 4 hours in warm water, drain, pit, then blend with 1/4 cup of almond milk or water. Add in the almond butter and vanilla, blend again.
Line a mini muffin pan with mini-muffin liners. Put about 3/4 tsp of melted chocolate into the bottom of each liner. Use a small pastry brush or spoon to push the chocolate up the edges of the liners, coating them well. Freeze for 5 minutes to set the chocolate.
Remove from the freezer, spoon in around 1 tsp of date caramel and smooth with a damp finger. Pour around 1/2 tsp of warmed peanut butter on top of the caramel, spreading and smoothing it to the inside edges of the liner. Freeze again for 5 minutes.
Top with enough chocolate to cover the peanut butter, smoothing it out as much as possible. Freeze for 10 minutes to set completely. Store in a cool (temperature wise.. not socially..) place.