Vegan Nut Butter Cups
Ingredients:
100g walnuts
100g dairy-free dark chocolate (at least 70% cocoa solids)
1 medjool date, stoned and finely chopped
Method:
Heat the oven to 140C fan. Spread the walnuts out in a single layer on a baking tray and roast for 12-15 mins, or until fragrant and slightly darker in colour. Tip into a small food processor and blitz in 1 min burst, scraping down the sides between each burst. When you have a buttery, mostly smooth paste, the walnut butter is ready - this may take 5-10 mins. You don’t want this to be completely smooth, as it will become too runny to fill the cups.
Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bowl doesn’t touch the water. Spoon 1 tsp of chocolate into each case of a 12-hole mini muffin tin, then freeze for 10 mins before adding a spoonful of walnut butter. Push in a few pieces of chopped date, then spoon over the remaining melted chocolate. Freeze for at least another 30 mins, or until the chocolate is firm (the walnut centre will remain gooey), then transfer to a freezerproof container.