Remove and vigorously stir to melt. The best vegan peanut butter cups ever! I used canola oil when I made these and they were delicious!! Thrilled you loved them so much, Carly . You may be thinking, "A recipe for peanut butter cups? Build Your Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, Build Your Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com | Trellis Framework by Mediavine, Enjoy Life Semi-sweet Chocolate Mini Chips, Viva Naturals Organic Extra Virgin Coconut Oil, Slow Cooker Vegetarian Sweet Potato Chili, 10 oz bag of semi sweet dairy free chocolate chips, 3/4 cup all natural peanut butter, chilled in the fridge (only ingredients should be peanuts and salt), Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted, Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low*, Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract, Once chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners, Pour 1 tablespoon of chocolate mixture in the bottom of each muffin liner, Place muffin tin in freezer for 10-15 minutes, or until chocolate is set, While chocolate is hardening, make the peanut butter mixture, Add 3/4 cup of chilled peanutbutter (see note above) to a bowl *note - peanut butter should be thick not drippy), Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined, Remove muffin tin from freezer and place 1 tablespoon of peanut butter mixture on top of each layer of chocolate, Drizzle one teaspoon of chocolate mixture over the tops of each muffin cup, making sure to cover the tops well, Freeze for 15 minutes, or until chocolate is set, Store in freezer or fridge (note - if left in freezer long leave out for a minute or so to soften slightly). The sugar not only adds to the texture but of course adds a lot of sweetness. Here's my vegan peanut butter cup story. Forget skittles and starbursts, I was always all about that chocolate + peanut butter! I agree, Justine's are just not as good as these ones!! In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt. Sam's Vegan Peanut Butter Cups taste just like Reese's Pieces peanut butter cups but they're even better because they're healthier But let's not kid ourselves, it's still candy and eating just one piece isn't likely. I even tried popping the mixture into the freezer for a few minutes and that didn't really help. Just wanted to help prevent any mix ups so everyone who wants to be vegan doesn't have an issue! These last approximately a day in my house if I’m lucky! Place in the fridge while you make the chocolate. Sam Turnbull • It Doesn't Taste Like Chicken. Chop dark chocolate into small shards (or if using chocolate chips, skip this) and place in heat-safe bowl with 1 tsp coconut oil. Something about that cold and creamy is just so good. The filling here is made with salted peanut butter, coconut flour and liquid sweetener, making it sugar free. Mouthwatering! My older brother is allergic to all tree nuts (luckily not peanuts! I like the idea of not having to dip the filling. I love how the peanut butter filling is moist, not crumbly, not also not sticky or drippy. Make them with crunchy Peanut Butter for an extra tasty bite. Thank you so much for this awesome recipe! Find out more about me here. The flavor is amazing (peanut butter + chocolate = love) and you’ll also love the texture contrasts. So melting it in a double boiler ensures it doesn't burn. So easy to make and they taste just like Reese's! I have tried several peanut butter cups that are store bought, and none can even compare to these. If you prefer peanut butter cups with an all chocolate exterior and just filling in the center (like a classic Reese's), here's what to do. Simply use melt your favorite dark chocolate with 1 tsp coconut oil (helps loosen it up for pouring). If I had my choice, I would have 100 of these in my freezer for every day chocolate emergencies. But you can also dip them in more peanut butter, serve them with a layer of jam on top, crumble them into bowls of oatmeal or smoothies, or serve them in a ‘pick and mix’ style bowl with other vegan sweets. Thank you for the response Sam. Whisk together peanut butter, maple syrup, salt, and coconut palm sugar until combined. You can also use any chocolate mold or silicon mold to make fun shapes. It still tastes good, but somehow the ingredient portions rarely line up for me as stated. (If ya want to read more about maple, head here to learn everything you need to know.). It pairs perfectly with peanut butter and chocolate! For the chocolate, I would just say that depends on the kind of chocolate you buy. Here you'll find my favourite fuss-free vegan recipes. This will close off your peanut butter cups so they are entirely chocolate coated. Best thing ever? . Take the mixture by the spoonful and press them into the bottom of the muffin tins. They are also fantastic cut up into pieces and served over vanilla ice cream (speaking from experience!). I started with double the amount in your recipe, 2 1/2 cups, but when it would not melt well, I took half out, but it would still not melt enough to pour. WTF are you talking about?? what about adding some unrefined coconut oil to chips when melting? It is possible that the heat is making everything a little melty. These would be so fun to chop up and make your own reese’s chips of sort. *** If you want even more chocolate, sprinkle some raw cacao powder into the peanut butter mixture. Up to you how much chocolate you want to add! Gluten-free and oil-free. Once you pop them in the freezer, that gives you the perfect amount of time to make the peanut butter filling while the chocolate shell hardens. I cannot keep these around when I have them; I give half away and keep the others hidden in the fridge to pull out every now and then. And of course you never have....but while you are there, it's so easy just to check that you have enough ingredients and it'd be reasonable to make sure nothing has gone stale. I’m sold! Remove the muffin tin from the fridge and drizzle with the melted chocolate. *This recipe was first published in August 2016 but has been updated with new photos and an improved method. Or you can keep them stored in the freezer and that way they will last 2-3 months. Wonderful! That's the best comment ever! Wow by far the most amazing vegan peanut butter cups ever!!
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