Name: Coupes de pâte à biscuits
Prep time: 10 min
Total time: 20 min
Ingredients: 12 Medjool Dates (soft, pitted); 3/4 tasse de farine d'avoine ((note 1)); 1/2 tasse de beurre d'arachide ((note 2)); 1/4 tasse de sirop d'érable ((note 3)); 1/4 cup Mini Chocolate Chips ((note 4)); 1.5 oz Dark Chocolate ((note 5))

Ces Coupes de pâte à biscuits are easy, healthy, no-bake date-based bites ready in just a few minutes and made with just a few healthy ingredients, no refined sugar, no dairy.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

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Ces Coupes de pâte à biscuits are easy, healthy, no-bake date-based bites ready in just a few minutes and made with just a few healthy ingredients, no refined sugar, no dairy.

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Temps de préparation: 10

Congeler: 10

Temps total: 20

Plat: Dessert, Collation

Cuisine: Américaine

Portions: 12 tasses

Calories: 83.8 kcal

Auteur : Carine Claudepierre

Ingrédients

US coutumier - Métrique

▢ 12 medjool Dates - soft, pitted
▢ ¾ tasse La farine d'avoine - (remarque 1)
▢ ½ tasse Beurre d'arachide - (remarque 2)
▢ ¼ tasse de sirop d'érable - (remarque 3)
▢ ¼ tasse Mini pépites de chocolat - (remarque 4)

To fill the top of the cup

▢ 1.5 oz de chocolat Noir - (remarque 5)

Instructions de Pose et d'Entretien

Press each pitted date in a 12-hole silicone muffin pan. Press them well to ensure that the date covers the entire area of muffin hole. Set aside.
In a mixing bowl, stir with a silicone spatula: peanut butter, maple syrup, oat flour, and mini chocolate chips. Stir well until it forms a smooth cookie dough.
Divide the cookie dough into 12 balls and place them on top of the dates in the muffin pan.
Use your fingertips to press each cookie dough ball flat. You want the cookie dough to stick to the flat Medjool dates underneath.
Use a teaspoon to slightly press the cookie dough center to form a small cavity.
Melt the dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted.
Pour some melted chocolate in each cookie dough cavity.
Place the muffin pan in the freezer for 10 minutes to set the chocolate.

Remarques

Remarques 1: Or 1 1/4 cups of almond flour for a gluten-free, low-carb option.

Remarques 2: You can also use almond butter or sunflower seed butter.

Remarques 3: Alternatives are agave syrup, coconut nectar, or date syrup.

Remarques 4: Any chocolate chips works, dark chocolate, semi sweet, or 85% dark chocolate chips for a lower sugar cup.

Remarques 5: I am using 70% dark chocolate, you can use 85% chocolate for a lower sugar treat.

Stockage : Store in the fridge for up to 1 week, in an airtight sealed container. Freeze them for up to 1 month and thaw them in the fridge overnight or for 1 hour at room temperature before eating.

Recette Pin

Alimentation

Ingrédients et substitutions

Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète

Il vous suffit de 6 ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

Dates Medjool – This ingredient provides a natural sweetness and a sticky base for the cups. Soft, pitted Medjool dates are my favorite as they are quite moist. Other date varieties might be a bit dry.
La farine d'avoine – This forms the main dry base of your cookie dough, giving it structure and a wholesome texture. You can also use almond flour for a low-carb choice.
Beurre d'arachide – This adds richness and helps bind the cookie dough together. Almond butter or sunflower seed butter also work well here.
de sirop d'érable – This provides additional sweetness and helps with the dough’s consistency. Agave syrup, coconut nectar, or date syrup are fine too.
Mini pépites de chocolat – These are for texture and chocolatey flavor within the cookie dough. Any chocolate chips like dark, semi-sweet, or 85% dark chocolate chips for a lower sugar cup are great.
de chocolat Noir – This creates the hard chocolate topping. You can use 70% or 85% chocolate for a lower sugar treat.

It’s really easy to make these cups. Here’s how in a few pictures.

Press the dates in bottom of the silicone pan.

Cookie Dough Cups ingredients in a bowl.

Combine the base cookie dough ingredients in a large mixing bowl

Adding oat flour to the Cookie Dough Cup batter.

Add the oat flour and stir to incorporate.

Roll the cookie dough into 12 dough balls.

Forming a cavity in the Cookie Dough Cups.

Press the cookie dough on top of the dates in the silicone pan and form a cavity with a measuring spoon.

Adding chocolate on the Cookie Dough Cups

Melt chocolate in the microwave and pour it on the cups. Freeze them for 10 minutes.

Conseils de Carine

Let me share a few more tips for a perfect date cups.

Sélection de la date – Use Medjool dates for this recipe. They have a caramel-like flavor and are very soft, which makes pressing them into the muffin pan much easier than drier date varieties.
No-Date Option – If you’re not a fan of dates, you can skip them entirely! Just press the cookie dough directly into the muffin pan and then add the melted chocolate into the cavity.
Silicone Pan – I recommend using a silicone muffin pan instead of a metallic one. This will make it much simpler to unmold your finished cookie dough cups.
Chocolat fondant – When melting your dark chocolate, make sure to stir it well between each 30-second burst in the microwave. This prevents it from burning and ensures a smooth, glossy finish.
Pressing Dates – Take your time when pressing the pitted dates into the muffin pan. Make sure they cover the entire bottom of each hole so you have a solid base for your cookie dough.
Consistance de la pâte – After mixing the cookie dough, it should be smooth and easy to handle. If it feels too sticky, you can add a tiny bit more oat flour. If it seems too dry, a touch more maple syrup can help.
Cavity Creation – When you press the center of the cookie dough to form a cavity, don’t press too hard. You just want a slight indentation to hold the melted chocolate without going all the way through the date base.