Vegan nut butter cups

You can keep these bite-sized treats in the freezer.

GLUTEN FREE

VEGAN

OMEGA 3

MAKES 12 PREP 15 mins plus freezing COOK 15 mins EASY V

100g walnuts

100g dairy-free dark chocolate

(at least 70% cocoa solids) 1 medjool date, stoned and finely chopped

You’ll also need

12-hole mini muffin tin

12 mini paper cases

1 Line the holes of the muffin tin with paper cases and set aside. Heat the oven to 160C/140C fan/gas 3.

2 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 bursts, 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 it to be completely smooth, as it will become too runny to fill the cups.

3 Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Alternatively, do this in the microwave in 30-second bursts. Spoon 1 tsp chocolate into each case, 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. Will keep frozen for up to a month.

GOOD TO KNOW vegan • omega-3 • gluten free PER CUP 113 kcals • fat 9g • saturates 3g • carbs 5g • sugars 4g • ibre 1g • protein 2g • salt 0.01g