Add the crushed Weetbix, peanut butter, honey, and milk to a bowl and mix until combined. Press into 6 lined muffin holes or silicone moulds.
Remove the pits from your dates and soak in boiling water for at least 10 minutes.
Blend the soft dates, peanut butter, salt, and milk until smooth and creamy. Spoon over the bases and smooth out evenly.
Melt the dark chocolate with the coconut oil if using. Pour over the caramel layer.
Chill in the fridge for 1 to 2 hours or freezer for 20 to 30 minutes until set.
Finish with flaky sea salt if desired and enjoy.
Video
Notes
TIPS & NOTES:
If your dates are dry, soak them in hot water for 10 minutes before blending.
Use silicone moulds or cupcake liners for easy removal.
Add a sprinkle of flaky sea salt for that classic millionaire shortbread flavour.
Store the cups in the fridge for up to 5 days.
Freeze for 10 to 15 minutes before serving for a firmer texture.
Maple syrup can be used instead of honey to make these vegan.
MEASUREMENTS:I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your Weetbix Cups will come out perfectly.
MORE INFO:Read the blog post for a more in-depth explanation of how to make these Millionaire's Weetbix Cups and more tips and storage instructions.
NUTRITIONAL INFO:These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
No-Bake Millionaire’s Weetbix Cups
Serving Size
1 cup
Amount per Serving
Calories
276
% Daily Value*
Fat
13.1
g
20
%
Carbohydrates
32.6
g
11
%
Protein
6.9
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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