PEANUT BUTTA CUPS! Guys—I don’t know about you, but I adore peanut butter cups. They are my guilty pleasure with no doubt. Just thinking about them now makes me smile and gets me craving them! Good thing I have some in my fridge 🙂 Perfect to make on a lazy Saturday night, or some more special like upcoming Valentine’s Day! <3
I’m sure you all had a favorite candy growing up-Reese’s was my love. Every Halloween my sister and I would dump out our bags of candy and we would do an exchange. I would take all her peanut butter cups and she would take my three musketeers. I would then end up with a mountain to reese’s and I was one happy girl!
Thank GOODNESS I can make these vegan because I don’t know what I would ever do without peanut butter cups in my life.
Over the years, I’ve upped my peanut butter cup game. I can’t tell you the last time I had an actual Reese’s Cup as it is filled with some nasty ingredients. I’ve switched over to Justin’s when I have a hankering! Much better ingredients and they’re vegan!
But making your own peanut butter cups is SO easy you guys! You can whip up a batch and have some ready to devour in 15 minutes!
I love to use dark chocolate, but semi-sweet works too and most of them are vegan just check the label. Put some chocolate chips or squares from a bar in a Pyrex along with ½ a teaspoon of coconut oil and pop it in the microwave for 30 seconds on high. Give it a stir and then pop it in for another 30 seconds. Continue this method until all the chocolate and coconut oil is smooth and melted. For me, this usually takes 90 seconds total.
In some prepared cupcake liners, put about 1 tsp of the melted chocolate in the bottom of each then tap the tray to spread out the chocolate evenly. Pop the tray in the fridge to set. Next, mix the peanut butter, maple syrup and coconut flour in small bowl and combine together. Make sure your peanut butter is all natural! I love Crazy Richard’s peanut butter. It is just peanuts and relatively inexpensive at the grocery store. Place this mixture in the fridge.
Once the peanut butter mixture sits in the fridge for about 5 minutes, roll into 12 small balls (about 1 tsp of dough) then flatten slightly and set on top of each chocolate bottom in the muffin tin. Melt the remaining chocolate and coconut oil and pour on top of the peanut butter balls. Tap the tray again to evenly spread out and top the chocolate with some flaked sea salt. Put in the fridge one last time to set.
Once set, go ahead an peel the wrapper and indulge! These will last 1 week in an airtight container.. but trust me, they won’t last that long!
The Ultimate Peanut Butter Cups
- 1 3/4 cup dark chocolate chips vegan
- 1 tsp coconut oil
- 1/2 cup natural peanut butter
- 2 Tbsp pure maple syrup
- 2 Tbsp coconut flour
- sea salt
Line a muffin tin with 12 liners and set aside
Melt 3/4 cup of chocolate chips and 1/2 tsp of the coconut oil in the microwave or over a double boiler. Once melted, add about 1 Tbsp of the chocolate to each muffin liner and tap the tray to spread it evening. Place in fridge to set.
In a small bowl, mix the peanut butter, maple syrup and coconut flour together until a thick dough forms. Place in fridge to set.
Take out muffin tin and peanut butter mixture out of the fridge. Roll the peanut butter into 1 tsp balls and then flatten to make a disc. Place once disc on top of the hardened chocolate. Once all 12 are done, place the muffin tin back in the fridge.
Melt the remaining cup of chocolate and other 1/2 tsp of coconut oil. Take the tin out of the fridge and add about 1 1/2 Tbsp of the melted chocolate on top. Again, tap the train to smooth it out. If you run out of chocolate, melt some more.
Top the cups with some flaked sea salt then place in the fridge to set for the final time.
Store in an airtight container in the fridge for up to a week!...but I doubt they will last that long 🙂
Melt the chocolate in the microwave in 30 second increments on high stirring after each increment until melted.
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