I don’t know about you, but when I hear ‘Chocolate’ and ‘Peanut Butter’ in the same sentence, I get REALLY REALLY EXCITED!
I love Reese’s Peanut Butter Cups, but unfortunately they are full of sugar and also not good for the waistline, and because I love to eat a variety of chocolate during the week, I wanted to find a balance between the two.
Below is my recipe for Vegan Peanut Butter Cups – they are super simple and easy to make, and only require 4 ingredients! Can also guarantee that your friends and family will love them!
Makes 24 mini cups.
For the Peanut Butter Cups:
1 cup smooth peanut butter (I used Revive Peanut Butter)
3 tablespoons coconut oil, melted (I like Blue Coconut)
1 tablespoon maple syrup
For the Chocolate Topping:
1 cup of coconut oil, melted
3 tablespoons maple syrup
2 x 100g blocks of 70% Lindt chocolate (it is in fact vegan – yay!), roughly chopped and melted
1. Pop 24 mini muffin cases on trays.
2. Combine the coconut oil, maple syrup and dark chocolate in a bowl and stir until it looks silky.
3. Spoon chocolate mixture into each muffin cup (fill about 1/3 of the case).
4. Place in the freezer for 10-15 minutes, or until chocolate is set.
5. While the chocolate is hardening, combine the peanut butter, coconut oil and maple syrup in a bowl and whisk until all the ingredients are well mixed.
6. Remove tray from freezer and spoon peanut butter mixture into each muffin cup (fill another 1/3 of the case).
7. Pour a little of the chocolate topping over each mini cup, until you can’t see any peanut butter. Pop them back in the freezer to fully harden. But don’t worry, they won’t take long!
8. Store these in an airtight container in the fridge for 3-4 weeks or the freezer for 2-3 months. If freezing, thaw a few minutes before eating.