Chocolate Peanut Butter Date Cups
If you’re craving something rich and chocolatey but still made with real, nourishing ingredients; these chocolate peanut butter date cups are DIVINE. They’re simple, indulgent, and perfect for a little self-love moment (especially if eaten in the bath or in the sunshine in a 5 minute moment you create)
Why cacao?
Cacao isn’t just indulgent; it’s surprisingly nourishing during pregnancy and postpartum. Naturally rich in magnesium, it supports nervous system regulation, muscle relaxation, sleep, and stress resilience (all essential in these seasons). It also contains antioxidants that help reduce oxidative stress, small amounts of iron, and mood-supportive compounds that can gently boost dopamine and pleasure pathways; something many mums need more of.
Because cacao contains small amounts of caffeine and theobromine, moderation is key, but enjoyed in wholefood forms like dark chocolate or homemade treats, it can absolutely be part of a supportive, nutrient-dense approach to motherhood.
CHOCOLATE PEANUT BUTTER & DATE CUPS
Ingredients
250g dark chocolate or choc chips (We used the honest to goodness brand)
4 pieces cacao butter wafers
1 tsp coconut oil
1 tbsp cacao powder
5 fresh Medjool dates (halved)
9 tsp organic peanut butter
2 tbsp crushed freeze-dried strawberries
Sprinkle of coconut sugar (optional)
Method
Melt the dark chocolate over low heat.
Add the cacao butter wafers and stir until fully melted.
Stir through the cacao powder until smooth and glossy.
Lightly grease a 9-hole muffin tin with melted coconut oil.
Spoon 1 tablespoon of melted chocolate into each mould.
Add 1 teaspoon peanut butter to each.
Place half a Medjool date on top of the peanut butter.
Cover with the remaining melted chocolate.
Sprinkle with crushed freeze-dried strawberries and a little coconut sugar if using.
Freeze for a minimum of 3 hours, or until firm. Store in the freezer and enjoy straight from frozen for the ultimate melt-in-your-mouth moment.
ENJOY xx
