https://www.instagram.com/sexy_veg_plates/
These vegan peanut butter cups are super simple and so delicious!
Ingredients
- 10 oz dairy free dark chocolate chips
- 2 tbsp virgin coconut oil
- 1/4 tsp sea salt
- 1/4 tsp vanilla extract
- 3/4 cup creamy peanut butter, (only ingredients should be peanuts and salt)
- 1/4 cup pure maple syrup
- 1/4 tsp sea salt
- 1 tbsp coconut sugar
Instructions
- Start by melting the chocolate layer. Add the whole 10oz bag of chocolate chips and 2 tablespoons of coconut oil to a microwave safe bowl. Microwave in 30 second increments, stirring in between, until fully melted. (Alternatively, put in a saucepan and heat on low heat, until melted)
- Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract and stir to combine.
- 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 (peanut butter should be thick not drippy) maple syrup, sea salt, and coconut palm sugar and stir until well combined.
- Remove muffin tin from freezer and 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 in the freezer or fridge. I prefer to keep mine in a ziploc bag in the freezer
- Enjoy