Dark's Kitchen
Serves 30, 1 piece per serving

10 medium dried dates, pitted
1/2 C unsweetened cocoa powder
1/3 C creamy peanut butter with omega-3
3 Tbsp water
1 1/2 Tbsp agave nectar
1/4 tsp salt
1/2 C white chocolate chips
1 tsp vegetable oil


Line 30 mini cupcake holes with small paper liners.

Puree dates, cocoa powder, peanut butter, water, agave nectar, and salt, in a food processor or blender.

spoon a rounded tsp of batter into each liner.

Press each mound of dough into a patty shape using the back of a small spoon, making a disc with an indentation in the middle.

Combine chocolate chips and oil in a small glass bowl. Microwave in 30 second intervals, until smooth, stirring as needed.

Place mixture in a plastic bag. Snip off a corner of bag.

Divide chocolate evenly over cups in any pattern you desire.

Let fully cool.

Store in refrigerator.
White Chocolate Peanut Butter Cups
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