Vegan Peanut Butter Cups Recipes

VEGAN PEANUT BUTTER CUPS

Steps:

• Melt chocolate in a microwave safe bowl for 45 seconds.
• Place ½ tbsp of melted chocolate into each of 12 small silicone molds (see pictures).
• Refrigerate for 20 minutes or until chocolate has hardened.
• For the filling, mix the peanut butter, coconut oil, vanilla extract, and maple syrup until smooth.
• Add 1 tsp of the filling into each cup.
• Cover filling with melted chocolate, filling to the top of the mould. (You can microwave to melt your chocolate again if it has hardened back up.)
• Refrigerate 30 minutes or until the peanut butter cups are hard enough to transfer from the moulds.
• Store in the fridge for up to 10 days.

VEGAN PEANUT BUTTER CUPS

Steps:

• Start by melting the chocolate layer. Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
• Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low* Alternatively you can microwave in small increments and stir until melted, but be careful not to burn the chocolate.
• Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract and stir to combine
• Once the chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners
• Pour 2 teaspoons of chocolate mixture in the bottom of each muffin liner. Once you are done filling each liner, tap the pan down a few times to get the chocolate to sit flat.
• Place muffin tin in freezer for 10-15 minutes, or until chocolate is set
• While chocolate is hardening, make the peanut butter mixture
• Add 3/4 cup of chilled peanut butter (see note above) to a bowl *note - peanut butter should be thick not drippy)
• Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined
• Remove muffin tin from freezer and place distribute the peanut butter mixture on top of each layer of chocolate, flattening it down in the center
• Drizzle remaining chocolate mixture over the tops of each muffin cup, making sure to cover the peanut butter completely
• Freeze for 15 minutes, or until chocolate is set
• Store peanut butter cups in the freezer or fridge. I like to keep mine in a ziploc bag in the freezer

VEGAN PEANUT BUTTER CUPS

Steps:

• Line a mini muffin tin with 12 mini cupcake/muffin liners.
• In your microwave or over a pot of boiling water, melt your chocolate chips. Add the coconut oil to help to thin it out (it'll also help to solidify the chocolate in a bite-able texture).
• Spoon a little bit of melted chocolate into each of the muffin liners, spreading a thin layer up the edges of the liners. This will ensure the peanut butter is encased in the chocolate.
• Put in the fridge for about 5 minutes to set slightly.
• Remove from fridge and divide the peanut butter equally throughout the 12 liners. Dollop a little bit over the chocolate into the middle of it.
• Top each liner with the remaining chocolate to cover. Top with a little sea salt if you desire.
• Set in the fridge for 30 more minutes to set.
• Remove and enjoy!