Guilt-free Peanut-cream Dark Chocolates

Guilt-free Peanut-cream Dark Chocolates

Want me to describe how these decadent treats taste? Bold dark chocolate with a rich sweet peanut-cream filling. I do not mean to blow my own horn, but it honestly tastes divine. And as always, it is completely healthy. Make sure to tell no-one that this is sweetened with only dates until after they have tasted it, and proceed to savour the astounded look on their faces afterwards. That’s half the fun really.

These also make wonderful gifts, be it as a Christmas, birthday or housewarming gift. Just buy a small box, add in some fine delicate paper and place the confections inside. Voilà!

I made a lot of these. Literally heaps and heaps of chocolates. I might have gone a little over-board with the amount, but that me for you. Is it just me who has a pathological fear of not making enough food for a party? That might just be my worst nightmare… Tell me I am not crazy, please? Or you can just board the crazy train with me. We got chocolate!

Guilt-free Peanut-cream Dark Chocolates
Guilt-free Peanut-cream Dark Chocolates


  • 200g sugar-free dark vegan chocolate
  • chopped peanuts, for garnish (optional)

For the filling:

  • 2 cups pitted dates
  • 1 cup all-natural peanut butter
  • 1 1/2 cup water
  • 2 tsp vanilla essence
  • a pinch of Maldon salt


  1. Start off by making the filling. This is done simply by placing all the ingredients in a food processor (or high-speed blender) and run until completely smooth. Pour this into a bowl and place in the fridge.
  2. Spread out small paper chocolate cups on a cutting board (or baking tray). In a small casserole, break up 1/4th (50 grams) of the chocolate and heat up carefully on low heat. Once half of it is melted remove from the pan and start pouring about 1 tsp of melted chocolate in each cup. Use a teaspoon to “drag” the melted chocolate up on the edges of the cups. Place these in the fridge and repeat with another 1/4th (50 grams) of the chocolate. Let these sit until the chocolate has hardened (this will take about 5 – 10 minutes). The reason you want to do it like this is because if the chocolate is melted too quickly or sits too long it gets a bit runny and difficult to manoeuvre up the sides of the cups.
  3. Once the chocolate is hard, take the cups and the filling out of the fridge. Place about 1 teaspoon of filling into each cup. Melt the remaining chocolate (100 grams) on low heat until fully dissolved. Add a teaspoon of melted chocolate on top of each cup. If you want to garnish half of them with some chopped nuts, feel free to do so, before placing them back in the fridge for another 10 minutes or so to harden fully.

I would highly recommend you store these in the fridge until they are eaten, especially if you live in a warmer climate, to avoid the risk of having the chocolate melting. Since there are no additives and preservatives they will keep well for 1 – 2 weeks, but not longer. If you live in a house with a few chocoholics though (honestly, don’t we all?) they will be gone far earlier than that.

Oh and I am also experimenting with different fillings as well. So far I have made orange marmalade, red grape jelly and raspberry jam; all completely from scratch. I will post the recipes individually when I am fully satisfied with the various recipes. Then I can make collection post so you can make your very own decadent box of chocolates. Whoop, exciting!

Well, enough of my ramblings. I hope you enjoyed this recipe and be sure to let me know your thoughts!


    • Hi Sarah,

      This recipe made me 18 small chocolates when I did it. Hope you try it out, let me know how you get on!


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