Easy Peanut Butter Cups Vegan Gluten Free Recipes
EASY PEANUT BUTTER CUPS (VEGAN + GLUTEN FREE)
Made with creamy, natural peanut butter and rich dark chocolate, these vegan and gluten free Peanut Butter Cups will be gone in minutes!
Provided by Faith VanderMolen
Categories Desserts
Time 10m
Number Of Ingredients 5
Steps:
- In a bowl, mix together the peanut butter, almond flour, maple syrup and salt until a uniform dough forms.
- Press the peanut butter dough into a parchment paper-lined pan or silicone muffin cups, depending on what shape and size you desire.*
- Place the chocolate chips into a bowl and microwave them for 30 seconds. Stir the chocolate chips and continue this process until the chocolate is mostly melted. If there are a couple chocolate chips still in tact, just stir the warm chocolate until everything is melted.
- Pour the melted chocolate over the peanut butter base and smooth into an even layer. Place the bars or cups into the fridge or freezer until the chocolate sets.
- If making bars, allow the pan to sit at room temperature for a bit before cutting into bars. I love using silicone baking dishes or muffin cups as it make for easy removal.
- Store the bars or cups in an airtight container for up to a week.
Nutrition Facts : Calories 213 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 100 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
VEGAN PEANUT BUTTER CUPS
Luscious, chocolatey, and filled with all-natural peanut butter, my 3-Ingredient Vegan Peanut Butter Cups are an incredibly easy homemade, (& gluten-free!) version of your favourite store-bought peanut butter cups. They are every bit as divine, and of course, vegan!
Provided by Jessica Hylton
Categories Desserts
Time 40m
Number Of Ingredients 3
Steps:
- Line a mini muffin tin with 12 mini cupcake/muffin liners.
- In your microwave or over a pot of boiling water, melt your chocolate chips. Add the coconut oil to help to thin it out (it'll also help to solidify the chocolate in a bite-able texture).
- Spoon a little bit of melted chocolate into each of the muffin liners, spreading a thin layer up the edges of the liners. This will ensure the peanut butter is encased in the chocolate.
- Put in the fridge for about 5 minutes to set slightly.
- Remove from fridge and divide the peanut butter equally throughout the 12 liners. Dollop a little bit over the chocolate into the middle of it.
- Top each liner with the remaining chocolate to cover. Top with a little sea salt if you desire.
- Set in the fridge for 30 more minutes to set.
- Remove and enjoy!
Nutrition Facts : Calories 107 kcal, Carbohydrate 10 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Sodium 25 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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- Add standard cupcake liners to a 12-slot cupcake pan. Set aside. Make some room in your freezer for the pan to fit. This recipe makes at least 11 peanut butter cups if measured precisely. You may be able to stretch it to 12 by scraping the chocolate from the bowl.
- Add the peanut butter, maple syrup, and vanilla to a mixing bowl and combine well with a spatula. Place in the fridge while you prepare the chocolate.
- Place chocolate chips in a microwave-safe bowl and heat for 2-3 minutes on about 70% power. Stir and turn bowl every 30 seconds to prevent burning (see notes for alternative double boiler method).
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