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vegan peanut butter cups

Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings 9 mini cups

Ingredients

  • 100 g dark chocolate
  • 1 tsp coconut oil
  • 1/3 cup smooth peanut butter
  • 2 tbsp coconut butter (can sub 1 Tbsp coconut cream)
  • 2 tbsp maple syrup
  • 1 tsp vanilla

Instructions

  • If you do not already have coconut butter handy, you can make your own. Follow the link in Notes for the directions (step #1). It’s quite simple, it just takes patience! I would suggest using 1 cup of shredded coconut to make the coconut butter in order to yield a little more than 2 tablespoons of coconut butter. See Notes.
  • Add 1 teaspoon of coconut oil to a saucepan, heat over low heat. Then add the chocolate (cut into small pieces). Keep stirring over low heat so the chocolate doesn't burn. Should be silky smooth, then set aside.
  • Add the coconut butter, peanut butter, vanilla, and maple syrup to a bowl and thoroughly mix.
  • Using a mini muffin silicone pan, or mini paper cups drop 1-1 1/2 teaspoons of the melted chocolate in 9 of the muffin moulds to form the base. Using a spoon, rub some of the chocolate around the sides of the cup (so some chocolate covers the side of the cup). Place in the freezer for 5 minutes.
  • Bring the pan out of the freezer and add 2- 2 1/2 teaspoons of the peanut butter mixture to the frozen chocolate base. Smooth out the peanut butter with a spoon so it sits somewhat flat on the chocolate base (this isn't that important- more just for appearance). Place back in the freezer for 3- 5minutes.
  • Lastly, add 1- 1 1/2 teaspoons of chocolate to the top of the peanut butter, make sure the chocolate fully covers the peanut butter. Do this for all nine cups. Then place back in the freezer for about 1 hour.
  • Take out of the freezer a few minutes before enjoying them to let them soften just a little!

Notes

  • Follow this link  to make your own coconut butter
  • You can probably leave the coconut butter out if you don't like coconut or don't want to make your own- but I haven't tested this recipe without it - so just a word of caution.
  • You can also use 1 tbsp of coconut cream (the thick stuff) instead of the coconut butter.