Vegan & Gluten Free Chocolate Peanut Butter Cups

I never was a huge fan of Reese’s peanut butter cups, but I do like dark chocolate and peanut butter so I consulted my friend, Google, and found this delicious recipe from the Goodness Green blog. I changed the cocoa to cacao, but really it’s probably all the same. I made these three times and I definitely feel they came out differently each time, so remember that if you try to make these treats. Surprisingly enough, these are actually somewhat healthy, if you eat only one or two in a serving, so this would make a nice and easy dessert for a party, minus the calories you might find in a regular sugary treat.

Prepping the cups

Stirring the chocolate

Filling in the peanut butter mixture

Finished cups...not pretty, but super delish!

Ingredients:
1/4 cup organic coconut oil
1 teaspoon organic vanilla extract
4 tablespoons raw agave
1/3 cup raw and organic cacao powder
1/4 cup organic peanut butter
1/2 teaspoon salt (I didn’t use any, so you can make the call)
1 teaspoon nutritional yeast

Cooking Instructions:
1. Melt the coconut oil in a small pan over a low heat. Once melted stir through the remaining ingredients until a smooth in consistency.
2. Spoon a tablespoon of the chocolate into 8-10 tiny cupcake holders and freeze for 20 minutes.
3. Meanwhile combine the peanut butter filling ingredients and set aside.
4. Remove the chocolate cups from the freezer. With a teaspoon of the peanut butter mix form a small flat disc and place on top of the set chocolate. Spoon over remaining dark chocolate and freeze until set.
5. Store in the fridge for up to 5 days. Keep in the freezer for a much longer shelf life.

Post a Comment

Your email is never published nor shared. Required fields are marked *