Thursday, January 15, 2015

Recipe: Easy Vegan & Gluten Free Peanut Butter Cups

If you follow me on Instagram, then you may have already seen and drooled over this picture. Peanut butter cups have been my favourite chocolate since I can remember, but store bought ones are usually loaded with a bunch of crap. Opting to make your own is great especially since it's so easy, you have control over what actually goes into them, and it's healthier (in moderation, of course). For the record, I made these for NYE and they were a hit. 

This recipe is completely customizable. Feel free to make any changes that you want and let me know what you changed up. Also, if you make these and post a picture to social media, tag me! I always love seeing what you guys try, whether beauty or food, based on my recommendations.

What you'll need:

  • 283 g of chocolate chips (I used Enjoy Life)
  • 2 to 3 tablespoons of coconut oil
  • approximately 1/2 cup of natural peanut butter (or whatever other nut/seed butter you like)
  • vanilla to taste (I used about 1 tbsp)
  • salt to taste 
  • maple syrup to taste (I used about 4-5 tbsp)
  • muffin tins and liners (about 12 to 15)

For the peanut butter filling:

Combine peanut butter, vanilla, maple syrup, and salt. Mix until well combined. Place in fridge until it hardens a bit, usually about 10 - 15 minutes. 

If you're using salted peanut butter, you could omit the salt. Since I don't measure anything out, start by adding in only a little sweetener of choice, salt, and vanilla, and taste it as you go along. You may want to add more or less of each ingredient to suit your taste buds. 

For the chocolate:

Combine chocolate chips and coconut oil. Stir frequently until smooth and melted.

To melt my chocolate I filled a pot with a bit of water, turned my stove top on low, and placed a stainless steel bowl over top of the pot. I then put the chocolate and coconut oil in. You're more than welcome to melt the chocolate however you like, of course.

To create the actual cups:

Line muffin tins with liners, then put 1 tablespoon (anymore and the ratio of chocolate to pb will be off) of melted chocolate in each. Place in freezer for about 7 minutes or until solid. Once solid, scoop as much filling as you'd like into each one, I used about a teaspoon, then pat it down leaving a tiny border around the edges (or don't! Whatever you like!). Cover with 1 - 2 tablespoons of melted chocolate* and place in freezer for 20+ minutes.

*If you'd like to top yours with anything, like I did, do it after putting melted chocolate over the peanut butter and before putting them in the freezer. I topped mine with coconut, cacao nibs, and toffee (not vegan but my boyfriend loves it).

And VOILA! These are so fun to make, you can definitely get your kids involved although you may need to double the ingredients as I sense they'll be eating more than helping. Also, I recommend storing these in the fridge as they taste so much better cold and will hold together better.

Bon appetit!

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  1. These sound so good, you really can't beat PB and chocolate! Adding them to the "must try" list :)

    1. best combo ever! I feel like almond hazelnut butter cups would be equally as delicious!

  2. Yes! I was waiting for this recipe, thanks gurl! :) xx

  3. And that last pic is killing me right now! :D

  4. Oh wow - those look delish! I need to make some for sure! :-) xx

  5. I LOVE PB cups. I use a recipe from varies a little bit to yours so I'll have to give it a try so I can compare the 2 and do serious quality control testing ;D


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