it’s after dinner, and you’re craving something sweet. That’s when Vegan Peanut Butter Cups come to the rescue! I love to enjoy these indulgent treats as a post-dinner dessert. The combination of creamy peanut butter and rich chocolate is simply irresistible. Plus, they’re perfect for sharing with friends and family during gatherings or special occasions!
Recipe Details:
Cuisine: Vegan
Servings: 12
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 1 cup dairy-free chocolate chips
- 1/2 cup creamy peanut butter
- 2 tablespoons coconut oil, divided
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
Equipment/Utensils:
- Muffin tin
- Muffin liners
- Microwave-safe bowl
- Mixing bowl
- Spoon
Preparation Steps:
- Line a muffin tin with 12 muffin liners and set aside.
- In a microwave-safe bowl, combine the dairy-free chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Spoon a small amount of the melted chocolate into each muffin liner, spreading it out to cover the bottom.
- Place the muffin tin in the freezer for 10 minutes to allow the chocolate to set.
- While the chocolate is setting, make the peanut butter filling. In a mixing bowl, combine the creamy peanut butter, remaining tablespoon of coconut oil, maple syrup, and salt. Mix until smooth and creamy.
- Remove the muffin tin from the freezer and spoon a small amount of the peanut butter mixture onto each chocolate layer, pressing down gently to flatten.
- Pour the remaining melted chocolate over the peanut butter layer, covering it completely.
- Place the muffin tin back in the freezer for at least 1 hour, or until the peanut butter cups are firm.
- Once firm, remove the peanut butter cups from the muffin tin and enjoy!
Nutritional Information (per serving):
- Calories: 167
- Total Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving):
- Calcium: 1%
- Iron: 5%
- Potassium: 2%
- Magnesium: 5%
- Phosphorus: 4%
Vegan Peanut Butter Cups
it's after dinner, and you're craving something sweet. That's when Vegan Peanut Butter Cups come to the rescue! I love to enjoy these indulgent treats as a post-dinner dessert. The combination of creamy peanut butter and rich chocolate is simply irresistible. Plus, they're perfect for sharing with friends and family during gatherings or special occasions!
Ingredients
- 1 cup dairy-free chocolate chips
- 1/2 cup creamy peanut butter
- 2 tablespoons coconut oil divided
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
Instructions
- Line a muffin tin with 12 muffin liners and set aside.
- In a microwave-safe bowl, combine the dairy-free chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Spoon a small amount of the melted chocolate into each muffin liner, spreading it out to cover the bottom.
- Place the muffin tin in the freezer for 10 minutes to allow the chocolate to set.
- While the chocolate is setting, make the peanut butter filling. In a mixing bowl, combine the creamy peanut butter, remaining tablespoon of coconut oil, maple syrup, and salt. Mix until smooth and creamy.
- Remove the muffin tin from the freezer and spoon a small amount of the peanut butter mixture onto each chocolate layer, pressing down gently to flatten.
- Pour the remaining melted chocolate over the peanut butter layer, covering it completely.
- Place the muffin tin back in the freezer for at least 1 hour, or until the peanut butter cups are firm.
- Once firm, remove the peanut butter cups from the muffin tin and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 167
- Total Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving):
- Calcium: 1%
- Iron: 5%
- Potassium: 2%
- Magnesium: 5%
- Phosphorus: 4%
