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Banana and blueberry chocolate peanut butter cups recipe

1 rating

With a flapjack-inspired base, these peanut butter cups are loaded with fruits and veggies for extra taste, texture and nutrition. A great morning or afternoon snack and providing 1 of your 5-a-day, this recipe can be doubled to make a batch for the freezer. See method

Makes 6
Takes 55 mins plus cooling and chilling
280 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

30g baking spread, plus extra for greasing
50g maple syrup
1 tsp vanilla extract
120g porridge oats
2 carrots, peeled and grated
2 ripe bananas, mashed until smooth
150g blueberries, large berries quartered
30g Tesco Finest Ecuador 75% dark chocolate, roughly chopped
8 tsp smooth peanut butter

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
1170kj
280kcal 14%
Fat
13g 18%
Saturates
3g 17%
Sugars
18g 20%
Salt
0.2g 3%

of the reference intake
Carbohydrate 32.6g Protein 6g Fibre 5.5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 holes of a muffin tin with the baking spread and line the bases with baking paper discs.
In a large saucepan, heat the baking spread, maple syrup and vanilla extract until smooth and melted. Remove from the heat and stir through the oats, carrots and bananas until well mixed. Stir through the blueberries until evenly distributed. Divide the mix between the prepared muffin holes and smooth the top with the back of a teaspoon.
Bake on the middle shelf of the oven for 25-30 mins until set and lightly golden. Cool in the tin for 10 mins, then run a knife around the rim of each cup and transfer to a wire rack to cool completely.
Melt the dark chocolate in a small heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn’t touch the water).
Spoon the peanut butter evenly on top of each cup and smooth to the edge with a knife or teaspoon. Spoon or drizzle the chocolate on top of each cup, transfer to a plate and chill in the fridge for 30 mins until set.
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost at room temperature for 30 mins before eating.

Tip: Use gluten-free oats, if required.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Snack recipes