Description
These vegan Peanut Butter Cups are healthier than Reese’s cups but more delicious! This dessert is easy and no baking is required. You can’t beat the peanut butter chocolate combination.
Ingredients
Scale
- 1 cup chocolate chips
- 2 tablespoons coconut oil (or any neutral oil)
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup (or agave nectar)
- 1/4 teaspoon flaky salt
Utensils:
Instructions
- Line a muffin pan with reusable silicone muffin liners.
- In a medium bowl, add 1 cup of chocolate chips and 1 tablespoon of coconut oil. Microwave the mixture in 30-second intervals, stirring after each interval, until all the chips have melted.
- Pour 2-3 teaspoons of melted chocolate into each mold, just enough to cover the bottom. *Avoid pouring thick chocolate layers as they will be hard to bite through once frozen.
- Place the pan in the freezer for about 10-15 minutes to set the chocolate.
- While the chocolate sets, in a medium bowl, add 1/2 cup of peanut butter, 1/4 cup of maple syrup, and 1 tablespoon of coconut oil. Microwave for 30 seconds and stir together.
- Take the pan out of the freezer and pour 1 tablespoon of the peanut butter mixture into each mold. Spread it evenly with the back of a spoon to create an even layer. Place the pan back in the freezer for 10-15 minutes.
- Remove the pan from the freezer and pour 2-3 teaspoons of melted chocolate over each mold, completely covering the peanut butter layer. Sprinkle flaked sea salt on top and place the pan back in the freezer to set for at least 4 hours.
- Let them thaw at room temperature for a couple of minutes before enjoying.
Notes
Storage: Keep them stored in the freezer for up to one month.
- Prep Time: 20
- Freeze Time: 5 hours
- Category: Dessert, Snack
- Method: Freezing
