Vegan Chocolate Peanut Butter Cups
Looking for a tasty vegan treatthat's perfect for the holidays? These Vegan Chocolate Peanut Butter Cups are the way to go if you enjoy peanut butter, chocolate, and caramel.
Ingredients
2 cups (360 g) vegan chocolate chips
2 teaspoons refined coconut oil
1/3 cup Apis peanut butter
1 tablespoon maple syrup
2-3 tablespoons oat flour
6 soft Medjool dates
1/4 cup (37 g) roasted unsalted peanuts
Method
- Make the nougat using peanut butter. If the peanut butter is too stiff, reheat it in the microwave. Add the maple syrup after that. Once the mixture becomes slightly stiff, stir in the oat flour and set aside.
- Melt the chocolate in a double boiler, combine the chocolate and coconut oil, and warm over medium heat. As soon as the chocolate begins to melt, begin whisking, and continue until the chocolate has melted evenly. Remove the heat. The chocolate can be microwaved to melt it as well. Melt for 30 seconds at a time while whisking. Just whisk to ensure that the chocolate is uniformly melted once half of it has begun to melt.
- Prep a muffin tin by adding muffin liners.
- Two teaspoons of melted chocolate should be added to the liner, and it should be spread about so that the chocolate rises at least half an inch above the edges. If the chocolate isn't spreading well enough, you can add up to a tablespoon of melted chocolate.
- Take a ball of the peanut butter nougat mixture the size of a muffin hole and flatten it with a couple of teaspoons of water before setting it on the melted chocolate.
- Remove the pit before slicing the date in half. To put over the peanut butter mixture in the muffin pan, flatten out the half date somewhat into a circle. Then, set it on top of the peanut butter mixture.
- Spread some peanuts on top then add a tablespoon of the melted chocolate all over and spread it so that it covers all of the peanuts and also drips on the side.
