Plant-Based Peanut Butter Cups
Say helloooo to what will soon be your new favourite snack!
These peanut butter cups are made from whole foods, they’re very quick to make and they’re the perfect snack for a hungry vegan. Even better, they’re gluten-free and keto-friendly, so if either of those applies to you then you can enjoy these little mouthfuls of heaven too.
Warning: they’re quite addictive, super yummy and as I have experienced first-hand, they go down very well with others (non-vegans included)!
If you’d rather cut down on ingredients for these and not make the chocolate from scratch, feel free to swap all of the chocolate ingredients for a regular bar of vegan chocolate that you can simply melt; the cups might just be a little more solid (solution: eat them in one mouthful. They’re so delicious that that’s definitely doable).
In terms of equipment you’ll need a small microwavable bowl, a teaspoon, a mini-cupcakes tin and mini cupcake cases, and a pastry brush. If you’re not sure what I mean by a pastry brush, have a look at these ones here - you’ll need it to brush the melted chocolate up the sides of the mini cupcake cases.
You can also swap the peanut butter for almond butter for example if you have a peanut allergy. If you want to know how to make your own nut butter then check out this blog post here (and switch up the types of nuts in it if you like).
I think it’s about time we got into it, so here is my recipe for all-natural, plant-based peanut butter cups!
Ingredients (makes 24 mini cups):
For the chocolate - recipe adapted from Chocolate Covered Katie:
1/2 cup coconut oil, melted
1/2 cup cocoa powder
6 tbsp maple syrup
For the filling:
A few tbsp peanut butter - I just had the whole bucket (yes, bucket) of it next to me to take out what I needed as I went along. You can make your own nut butter using this recipe here.
For the toppings:
Sea salt flakes
1. If you haven’t already, melt the coconut oil for 30-60 seconds in the microwave, taking it out to stir it every 30 seconds.
2. Mix the maple syrup and cocoa powder in with the melted coconut oil until fully combined. I used a tiny whisk to help get rid of the lumps of cocoa powder. Set aside. If you’re using a chocolate bar instead here, simply melt it carefully and set it aside in a small bowl.
3. Line your mini cupcake tray with cupcake cases - mine had 24 spaces.
4. Using the pastry brush, coat the insides of the cases with the chocolate. I found that it helped to take them out of the tin at this point and do it in my hands, before replacing the coated cases back into the tin.
5. Put the tray of coated cases in the fridge for 2 minutes, and then take it out and coat the cases a second time. This will help to make the chocolate thicker to hold the peanut butter inside the cups. Repeat this for a third time if you like and then put it back in the fridge for 2 minutes. Use any remaining chocolate to make chocolate bars - simply tip a small amount at a time onto a lined baking tray or plate, and place them in the fridge to solidify.
6. Using a teaspoon, put approximately 1/2 tsp of peanut butter in each cup. You don’t want the peanut butter to reach right to the top as you’ll need to cover it with more chocolate very soon!
7. Using a teaspoon, pour the remaining chocolate mixture over each of the filled cups, being careful to not let the cases overflow. You might need to take out a tiny bit of peanut butter from each cup if you added too much in!
8. Place the cups back in the fridge for 2 minutes, before taking them out and decorating them with your chosen toppings. You may have to very lightly press the toppings into the cups so they stick.
9. Either eat the cups straight away or place them back in the fridge to eat at a later date. These cups should be kept in the fridge, as they may melt at room temperature. Enjoy!