Banana and blueberry chocolate peanut butter cups recipe

Name: Banana and blueberry chocolate peanut butter cups
Yield: Makes 6
Ingredients: 30g baking spread, plus extra for greasing; 50g maple syrup; 1 tsp vanilla extract; 120g porridge oats; 2 small carrots, peeled and grated; 2 ripe bananas, mashed until smooth; 150g blueberries, large berries quartered; 30g Tesco Finest Ecuador 75% dark chocolate, roughly chopped; 8 tsp smooth peanut butter

Created by The Tesco Recipes team

With a flapjack-inspired base, these peanut butter cups are loaded with fruits and veggies for extra taste, texture and nutrition. A great morning or afternoon snack and providing 1 of your 5-a-day, this recipe can be doubled to make a batch for the freezer.

See method

Makes 6
Takes 55 mins plus cooling and chilling
280 calories / serving

Shop your ingredients

Tesco Baking Spread 500G
30g baking spread, plus extra for greasing
£1.55
£3.10/kg
Tesco Finest Grade A Amber Maple Syrup 330G
50g maple syrup
£6.85
£20.76/kg
Tesco Madagascan Vanilla 38ml
1 tsp vanilla extract
£1.15
£30.26/litre
Grower's Harvest Porridge Oats 1Kg
Aldi Price Match
120g porridge oats
£0.85
£0.85/kg
Tesco Grated Carrots 200g
2 small carrots, peeled and grated
£0.59
£2.95/kg
Tesco Ripe Bananas 5 Pack
Aldi Price Match
2 ripe bananas, mashed until smooth
£0.78
£0.16/each
Rosedene Farms Blueberries 150G
150g blueberries, large berries quartered
£1.55
£10.33/kg
Tesco Finest Ecuador Dark Chocolate 75% 100g
30g Tesco Finest Ecuador 75% dark chocolate, roughly chopped
£2.40
£24.00/kg
Tesco Smooth Peanut Butter 340G
Aldi Price Match
8 tsp smooth peanut butter
£0.95
£2.79/kg

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line 6 holes of a muffin tin with cupcake cases.
In a large saucepan, heat the baking spread, maple syrup and vanilla extract until smooth and melted. Remove from the heat and stir through the oats, carrots and bananas until well mixed. Stir through the blueberries until evenly distributed. Divide the mix between the prepared muffin holes and smooth the top with the back of a teaspoon.
Bake on the middle shelf of the oven for 25-30 mins until set and lightly golden. Cool in the tin for 10 mins, then run a knife around the rim of each cup and transfer to a wire rack to cool completely.
Melt the dark chocolate in a small heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn’t touch the water).
Spoon the peanut butter evenly on top of each cup and smooth to the edge with a knife or teaspoon. Spoon or drizzle the chocolate on top of each cup, transfer to a plate and chill in the fridge for 30 mins until set.
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost at room temperature for 30 mins before eating.

Tip: Use gluten-free oats, if required.

See more Snack recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.