Looking for your chocolate fix without the dairy? Look no more, we have the answer to your sweet tooth and this is a game changer. Introducing vegan peanut butter cups, so rich and creamy you will not believe they are dairy free.
Have you ever tried cooking with cacao butter? Not only are they the base for these awesome chocolates but they can also be used as a skin moisturizer….who knew? Talk about a double whammy!! The cacao butter melts down beautifully and freezes in a matter of minutes.
To make these little bites of bliss simply add cacao cubes into a saucepan warmed over low heat. Once the cacao butter melts down add maple syrup, cacao powder (or cocoa powder) and vanilla and mix together. Remove from heat and fill each mini liner to the halfway point with chocolate. Drop a heaping 1/2 tsp of peanut butter into each cup and fill chocolate over the top. Freeze for 10 minutes until set. Sprinkle with a pinch of sea salt and eat up! Store cups in the freezer, although my guess is they won’t last long!
- 1 C cacao butter
- 3 Tbsp maple syrup
- ½ C cocoa powder or cacao powder
- 1 tsp vanilla
- approx ⅓ C peanut butter
- sea salt
- In a small saucepan over low heat melt cacao butter. Add maple syrup, cacao powder and vanilla and whisk to combine. Remove from heat.
- Line a mini muffin pan with liners. Start with 12 liners - pour chocolate to the halfway point in each liner. Drop a heaping ½ tsp peanut butter in each cup. Fill to top with remaining chocolate. May be able to fill 1 or 2 more cups.
- Freeze peanut butter cups for 10 minutes. Top each cup with a small pinch of sea salt. Store chocolates in the freezer in an airtight container.
Karri says
These tasty bites I can’t wait to try! They look amazing!
Kari & Courtney says
They are so yummy, hope you like them!