Dark chocolate walnut butter cups

• walnuts↗100g g
• dark chocolate↗100g dairy-free g

  (at least 70% cocoa solids)

• medjool dates1

  pitted, finely chopped

• mini muffin pan1 x 12-hole
• mini paper cups12

Step-by-step instructions

1. 1

   Line the muffin pan holes with paper cups and set them aside. Preheat the oven to 160°C/140°C convection/gas 3.

2. 2

   Spread the walnuts in a single layer on a baking tray and bake for 12–15 minutes, or until they become fragrant and slightly darker. Transfer them to a small food processor and grind in 1‑minute batches, scraping the sides during pauses. When you obtain an oily, mostly smooth paste, the nut butter is ready – this will take 5–10 minutes. Do not make it completely smooth, otherwise it will become too runny to fill the cups.

3. 3

   Melt the chocolate in a heat‑proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. Or melt it in the microwave in 30‑second intervals. Spoon 1 tsp of chocolate into each paper cup, then freeze for 10 minutes before adding a spoonful of nut butter. Add a few pieces of chopped dates, then pour the remaining melted chocolate over. Freeze for at least another 30 minutes, or until the chocolate hardens (the nut centre will remain soft), then transfer to a freezer‑safe container. Store in the freezer for up to a month.