Description
Melt in your mouth vegan peanut butter cups! Super easy to make from scratch with good quality cocoa (not chocolate chips) 6 healthy ingredients! -better than Reese’s! Refined sugar free, nut free option!
Ingredients
Scale
- 3/4 cup plus 2 tablespoons coconut oil, I use virgin (I measure then melt)
- 3/4 cup cocoa powder, I use Hershey's 100% natural unsweetened cacao
- 1/3 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon instant coffee powder, regular or decaffeinated
- 1/4 teaspoon salt (regular table salt)
For filling:
- 3/4 cup natural peanut butter (mine contains salt)
- 2 tablespoons maple syrup
Instructions
- Line a 12 cup regular size muffin tin with paper cupcake liners and set aside
- Using a microwave safe bowl melt coconut oil in microwave (can also melt in pot on stove). Whisk in rest of ingredients until smooth: cocoa, instant coffee, salt, vanilla, maple syrup,
- Pour 1 tablespoon of melted chocolate into each cup. Set muffin pan in the freezer to harden (this takes minutes)
- Mix together peanut butter and maple syrup in a bowl. Add a tablespoon of filling to each cup on top of hardened chocolate. Then evenly distribute rest of mixture among cups. Pat down slightly to form a kind of disk shape.
- Top each cup with 2 tablespoons of melted chocolate. Evenly divide the rest.
- Set uncovered in fridge to harden, for about an hour or set in freezer until firm. That's it- Enjoy! Store leftover chocolates in sealed container in fridge
Notes
- To store and freeze: will keep covered in fridge up to 3 weeks and stored in the freezer for 2-3 months. Cannot keep on counter as coconut oil will melt
- For nut free: if allergic to nuts use sunflower seed butter (sunbutter) or wow butter made with soy
- Prep Time: 15 Minutes
- Category: Sweets, Gluten free
- Method: Microwave mixing bowl
- Cuisine: American, Canadian
Keywords: vegan peanut butter cups