Ingredients
- Pitted Medjool dates: 1 cup
- Rolled oats (gluten-free): 1 cup
- Natural peanut butter (unsalted): 1/2 cup
- Dark chocolate chips (70% or higher): 1/2 cup
- Coconut oil (unrefined): 2 tablespoons
- vanilla powder: 1 teaspoon
- Sea salt: 1/4 teaspoon
Instructions
- Step 1: Combine the Base Mixture. Add the pitted dates, rolled oats, peanut butter, vanilla bean paste, and sea salt to a high-speed food processor. Process until the mixture is fully combined and sticky, forming a thick dough that sticks together when pinched.
- Step 2: Form the Cups. Line a standard 12-cup muffin tin with parchment paper liners or silicone cups. Scoop approximately 1.5 to 2 tablespoons of the mixture into each liner and press down firmly to create a compact, even base layer.
- Step 3: Prepare the Chocolate Topping. In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy.
- Step 4: Top and Set. Pour or drizzle the melted chocolate evenly over the oat/date base in each muffin cup. Tilt the pan slightly to ensure the chocolate coating is smooth and completely covers the top layer.
- Step 5: Chill Thoroughly. Place the muffin tin into the refrigerator and chill for a minimum of 2 hours, or until the chocolate topping is fully hardened and the cups are solid. Store the finished protein cups in an airtight container in the refrigerator or freezer.
Notes
- If your Medjool dates seem tough or dry, soak them in hot water for 5 minutes before processing, then drain well; this ensures a perfectly smooth, sticky, and manageable base mixture.
- Enhance the presentation and crunch by sprinkling a tiny pinch of flaky sea salt or a few chopped roasted peanuts on top of the wet chocolate layer before chilling.
- For longer storage, freeze the cups and place a small square of parchment paper between layers in your container to prevent sticking for up to three months.
- If serving straight from the freezer, let the cups sit at room temperature for 5-10 minutes; this allows the date-oat base to soften slightly and prevents the chocolate shell from cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 medium square (approx. 45g)
- Calories: 185
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 12g