Peanut Butter Cup Recipe Vegan
Ingredients:

For the Chocolate Layer:

  • 1 cup dairy-free dark chocolate chips (or chopped dark chocolate)
  • 1 tablespoon coconut oil

For the Peanut Butter Filling:

  • 1/2 cup natural peanut butter (smooth or crunchy)
  • 2 tablespoons maple syrup or agave syrup
  • 1 tablespoon coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Instructions:

  1. Prep the Muffin Tin:
    • Line a mini muffin tin with paper liners or silicone molds.
  2. Melt the Chocolate:
    • In a heatproof bowl, melt the chocolate chips and coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
  3. Create the Chocolate Base:
    • Spoon about 1 teaspoon of melted chocolate into each liner, spreading it slightly up the sides.
    • Place the tin in the freezer for 10 minutes to set.
  4. Make the Peanut Butter Filling:
    • In a bowl, mix the peanut butter, maple syrup, melted coconut oil, vanilla extract, and a pinch of sea salt until smooth and creamy.
  5. Add the Filling:
    • Scoop about 1 teaspoon of the peanut butter mixture onto the set chocolate base. Gently spread it flat without touching the edges.
  6. Seal with Chocolate:
    • Top each cup with another teaspoon of melted chocolate, making sure it covers the peanut butter completely.
    • Tap the tin lightly to smooth the chocolate.
  7. Chill and Set:
    • Place the muffin tin back in the freezer for 20-30 minutes until fully set.
  8. Serve and Enjoy:
    • Remove the cups from the liners and enjoy! Store them in the fridge for up to 2 weeks or in the freezer for longer storage.

These Vegan Peanut Butter Cups are indulgent, easy to make, and require only a few ingredients. Enjoy them as a healthier, homemade version of a classic treat! 🍫🥜