The baked peanut butter and chocolate pots from my book make us go crazy in the office so we decided to make a summer version of it. Introducing peanut butter and raspberries pots! They turned out even better than we thought…
It’s such a quick recipe and only includes 6 ingredients, making them ideal for dinner parties. The warm sweet raspberries combined with the salty peanut butter makes the most heavenly combination, this is definitely a recipe to try!
Makes 6 servings.
200g pitted Medjool dates (12 dates)
360g peanut butter, crunchy or smooth (1 1/3 cup)
250ml oat milk (1 cup)
30g coconut sugar (3 tbsp)
A pinch of salt
100g frozen raspberries (3/4 cup)
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Put the dates in to a blender and blend into a smooth paste is formed (you might have to pause and scrape down the sides a few times).
Add the peanut butter, oat milk, coconut sugar and salt and blend until it’s all combined together.
Place your peanut mix in to a bowl and stir through the frozen raspberries.
Grab your pots and fill them with your peanut and raspberry mixture, smoothing out the tops.
Bake for 12 minutes until the top is crispy but the inside is still gooey.
Let them cool for 5 minutes and enjoy warm, or save them in the fridge for 3-5 days and eat cold/re-heated.