Peanut Butter Cups
By Ashley Cote of Spoonful of Flavor
If you’re looking for the perfect dessert or sweet treat, these Peanut Butter Cups are fun, easy to make and irresistible. Best of all, when you make them at home, they are free from added preservatives or unnatural ingredients.
This homemade version is made with five simple, wholesome ingredients – chocolate chips, coconut oil, peanut butter, maple syrup and sea salt. They are vegan and made without refined sugar. They do not require any baking. Just chill in the freezer, pop them out and enjoy. It’s that easy.
So simple yet so delectable!
Tips to Make Peanut Butter Cups
Chocolate Chips: Use dairy free chocolate chips to make them vegan. Use a darker chocolate if you prefer the cups to be less sweet.
Peanut Butter: Use a good natural creamy peanut butter. Peanut butter made with just peanuts and salt is the best.
Substitutions: You can substitute the peanut butter for almond butter or another creamy nut butter.
Don’t forget to use paper or silicone liners. This allows you to remove the cups easily from the muffin tin.
Tap the pan on the counter a few times to help smooth out the layers of chocolate.
You can double the recipe to make one dozen cups.
Storage
Always store the peanut butter cups in the refrigerator or freezer. Place them in a zipped top bag or container. They will keep for at least for at least 1 week. Do not leave them out at room temperature, as they may melt.
Don’t wait any longer to make a batch of these homemade peanut butter cups. Keep them all to yourself or share with another peanut butter lover. They are a much healthier version of your favorite candy. They make a great gift too.
Satisfy your chocolate and peanut butter craving with this easy and delectable treat!
Peanut Butter Cups
6 servings | Prep time: 40 minutes; Cook time: 5 minutes
Vegan
Ingredients:
1 cup vegan chocolate chips
½ tablespoon coconut oil
Pinch sea salt
½ cup natural creamy peanut butter
3 tablespoons pure maple syrup
Instructions:
Line a 6-cup muffin tin with paper liners; set aside.
Add chocolate chips and coconut oil to a saucepan and heat on low heat, stirring frequently, until melted. Stir in salt, then drop 1 tablespoon of chocolate mixture into each muffin liner.
Place muffin tin in the freezer for 15 minutes, until the chocolate is set.
Meanwhile, make the filling. Add chilled peanut butter and maple syrup to a bowl and stir until well combined.
Remove muffin tin from freezer and drop 1 tablespoon of peanut butter mixture on top of each layer of chocolate.
Cover each with remaining chocolate and smooth the tops, then return to freezer for 20 to 30 minutes, or until chocolate is set. Store leftovers in freezer or refrigerator.
