Sabzi Deli’s Raw Peanut Butter Cups

Kate Attlee first opened the doors to Sabzi Deli back in 2019. This came a year after the Cornish chef reached the quarter finals of BBC’s Masterchef thanks to her delicious combination of Middle Eastern flavours and fresh Cornish produce. Since opening, the deli has become a firm favourite among locals and visitors alike. 
This recipe is the perfect afternoon sweet treat, and always gets snapped up when served in the deli.  

For the bases

• 220g dried pitted dates  

• 200g peanut butter  

• 125g oats (we use GF)

• 1 tsp vanilla extract  

• 50g coconut oil – melted  

• 125g ground almonds 

For the tops

• 124g coconut oil  

• 35g raw organic cacao 

• 120g dark chocolate buttons  

• 55g agave nectar

1.   Rehydrate your dates by soaking them in boiling water for 10 mins, then drain and roughly chop.  

2.   Add the dates and the rest of your base ingredients to a food processor. Blend until roughly chopped; you want to ensure the mixture retains some nice texture.  

3.   Divide the mixture into a greased muffin tray, pressing in the bases. Cover and freeze to set for around 20 mins while you make your topping.  

4.   Place your topping ingredients in a saucepan over a very low heat, stirring regularly until melted and completed mixed. It should be beautifully glossy. 

5.   Evenly top your bases and place in the fridge until set and ready to be carefully ‘popped’ out of the tray.

The Peanut Butter Cups will keep in the fridge for 2 weeks, or they can be covered, frozen and defrosted as and when you need them. 
For more delicious recipes and foodie inspiration, you can find Sabzi Deli on Instagram at @SabziDeli or online at sabzideli.co.uk.