Raw Vegan Peanut Butter Cups Food

VEGAN PEANUT BUTTER CUPS

Steps:

• Chop dark chocolate into small shards (or if using chocolate chips, skip this) and place in heat-safe bowl with 1 tsp coconut oil. Melt in microwave in 30 second intervals, stirring well between each interval, until completely melted.
• Meanwhile, whisk together peanut butter, melted coconut oil, maple syrup, cinnamon and vanilla until smooth.
• Line a mini muffin tin with mini muffin liners. Pour a small amount (~1-1 1/2 teaspoon) of chocolate into liner. Using a pastry brush or the back of the spoon, spread the chocolate all the way up the sides of the liner. Repeat for the entire tin. Freeze for 10 minutes, until solidified.
• Transfer peanut butter filling to a piping bag and fill each liner a little more than 3/4 of the way full, leaving room at the top for more chocolate. Freeze for 10-15 minutes, until mostly solid.
• Top off each peanut butter cup with more chocolate all the way to the edge, fully covering the peanut butter filling. Return to freezer once more until set - about 20 minutes.

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.

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.