Killer Vegan Peanut Butter Cups Food

VEGAN PEANUT BUTTER CUPS

Steps:

• Melt chocolate in a microwave safe bowl for 45 seconds.
• Place ½ tbsp of melted chocolate into each of 12 small silicone molds (see pictures).
• Refrigerate for 20 minutes or until chocolate has hardened.
• For the filling, mix the peanut butter, coconut oil, vanilla extract, and maple syrup until smooth.
• Add 1 tsp of the filling into each cup.
• Cover filling with melted chocolate, filling to the top of the mould. (You can microwave to melt your chocolate again if it has hardened back up.)
• Refrigerate 30 minutes or until the peanut butter cups are hard enough to transfer from the moulds.
• Store in the fridge for up to 10 days.

KILLER VEGAN PEANUT BUTTER CUPS

Steps:

• melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don't burn. it should take between 1-2 minutes. add the 2 generous T and stir to incorporate.
• give it about 5 minutes to cool down a bit, it's easier to spread around when not lava-hot.
• place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners.
• place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.
• meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.
• the chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.
• top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.
• chill in fridge for at least one hour, until ready to devour.

RAW VEGAN PEANUT BUTTER CUPS

Steps:

• Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
• Transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (This is a bit tricky and will require some patience. I have not yet discovered the trick to completely processing the dates. Sometimes it helps to chop the them in the small pieces. If you have a high powder blender this should not be an issue.).
• In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
• Place 12 foil mini muffin cups on a large plate. Fill each cup about halfway full with the chocolate mixture. Gently spread about 1 teaspoon peanut butter in each cup. If you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain! ;).
• Top the cups with the remaining chocolate, covering the peanut butter completely.
• Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.