Smooth, Nutty and a little bit Naughty
These cheeky little peanut butter bites provide the perfect balance of sweet and salty and because they’re only dinky, you can hopefully curb your enthusiasm with perfect portion control. Loved by children and adults alike, these tempting little cups combine classic ingredients for a nostalgic treat.
Ingredients
Method
To make 12 diddy cups, you will simply need:
- 120g oats
- 100g tahini
- 100g crunchy peanut butter
- 3 tablespoons honey
- Get your ingredients and utensils ready and place 12 small petit four cases on a board.
- Melt half of your chocolate and create a base of chocolate in each cup using around 2.5ml of chocolate. I do this using a children’s medicine syringe. It’s a much less messy way of working with the chocolate and allows you to see how much you are using. Try to encourage the chocolate up the sides a little to create a chocolate case.
- Leave to cool and set in the fridge for 5 minutes.
- Spoon a small dollop of smooth peanut butter into each case. You will need about half a teaspoon per cup. You don’t need to be too neat with this, the banana will encourage the peanut butter to spread out.
- Place thinly sliced banana on top of the peanut butter cups, pushing gently down to ensure enough space for the final layer of chocolate.
- Melt the remaining chocolate and follow the same method as in step 2 – this time making sure the chocolate completely covers the banana to the edges of the case.
- Allow them to chill in the fridge for 15 minutes before getting stuck in. You can nibble neatly, but they are far more marvelous when eaten whole!
