Vegan Chocolate Peanut Butter Cups Recipe (Mini)
Servings: 16 servings
Calories: 153kcal
Ingredients
For the peanut butter cups
- ½ cup organic creamy light roasted peanut butter preferably unsalted
- 3 tablespoons maple syrup
- 1 tablespoon nutritional yeast
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 10 oz vegan semi-sweet chocolate chips
- 1 teaspoon virgin coconut oil
For the topping
- ½ tablespoon coarse sea salt
- 1/16 teaspoon pink pitaya powder optional
Instructions
- Line 2 mini muffin tins with 16 liners.
- Combine natural peanut butter, maple syrup, nutritional yeast, vanilla extract, and fine sea salt.
- Melt the chocolate chips with coconut oil in a double boiler on low heat, stirring frequently. Remove from heat before all the chips have melted and continue stirring on the countertop. Let cool briefly.
- Spoon 1 scant teaspoon of melted chocolate into each liner, gently spreading it with a spoon to the edges. Follow with 1 teaspoon of peanut butter mixture rolled in a ball and then flattened into a small disc. Top with 1 teaspoon of melted chocolate, gently spread it to the edges of the liner.
- Combine coarse sea salt and pink pitaya powder. Sprinkle a small amount on top of peanut butter cups before placing in fridge for 20 minutes. Enjoy!
Notes
These peanut butter cups can be stored for up to 3 to 5 days in the fridge or up to 6 months in the freezer in a sealed container.
You can enjoy this cold straight out of the freezer or fridge, or enjoy them at room temperature after they sit out on the counter for 15 to 20 minutes.
