12.31.2013

VEGAN PEANUT BUTTER CUPS!!!


There comes a time in one's life when one must whip out the almighty stretchy pants and stuff one's face crevice with all the peanut butter cups. The ones that are filled with all sorts of crap. Not good for the body, but oh so good for the soul. And although I've been known to do this a time or two, it's not really something to get in the habit of. Pretty soon, one might have to buy oneself a pair of stretchy pants, one size bigger, youknowhati'msayin'!

If you would have asked me what I thought about healthy peanut butter cups pre-health-nut-conversion, I would have scoffed and said some things are better left untouched. BUT NO. Now there is a solution to you fellow chocolate-peanut butter addicts who just want to eat that lovely combo all the livelong day without turning into a balloon and keep your favorite pair of stretchy pants. Make healthy ones that don't taste healthy. Eat some and/or all of them. Be happy. 


My humble self wants to let you know that I'm pretty sure I nailed these thaaaaangs. They're 100% clean, yet taste 100% like the crappy ones. Mummy dear approved to! If you make these, please be prepared to lose all control of your eating habits. But not really, cuz they're healthy. But not really not really because you should have portion control? MY BRAAAAIN, STOP IT HURTS.If you, for some odd reason, don't want to eat them plain, chop 'em up and put them in cookies or brownies. Might I suggest these or these. BOOM. You're on your way to chocolate peanut butter BLISS. 


Vegan Peanut Butter Cups

chocolate shell: 

6 tbsp. melted coconut oil
2 tbsp. unsweetened cocoa powder
2 tbsp. pure maple syrup

In a small bowl, whisk all ingredients until smooth. Let sit for a few minutes until it begins to thicken. Spoon into mini muffin cups, reserving about 1/4 of the chocolate for topping. Place cups in freezer and chill while preparing the peanut butter filling. 

peanut butter filling: 

1/4 c. creamy peanut butter
1 tbsp. melted coconut oil
1 tsp. vanilla extract
1 1/2 tbsp. pure maple syrup

Combine all ingredients in a small bowl. Scoop into prepared chocolate cups. Top with remaining chocolate and place in freezer for 1+ hours or overnight. Peel off the muffin cups and store in an airtight container or plastic bag in the freezer.


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8 comments:

  1. These look AMAZING! Reese's are definitely my weakness. I have to fight myself every time I go to the grocery store so that I don't buy the King size and eat them all before I even get to the car.

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    1. Me too! Hope you give these a shot. They're pretty dang close to the real thaaaaang!

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  2. AT LAST a recipe for peanut butter cups where I don't have buy £10 worth of chocolate to make them! And healthy too! Can it get any better? Saving and pinning for sure. I'll be feauturing these on my blog later on in the week on a feature I do called baking news. Happy New Year!! Laura@baking in pyjamas

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    1. Yes! Hope you give them a shot! Thanks for the feature!

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  3. oh holy yes! Peanut buttah and chocolate = the best combo ever. You basically saved my wallet because now I can make 'em and don't have to buy 'em no more ^_^

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  4. Since this is not real chocolate, does it not discolor like untempered chocolate would?

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