Vegan Peanut Butter Cups

pbcups13

My recipe is adapted from this recipe. The biggest difference between our versions is that instead of maple syrup, I’m using sugar and a little bit of water. Aside from only a handful of recipes, I pretty much only like maple syrup on pancakes. And real maple syrup can be hard to find — which means you’re just using a maple-flavored corn syrup — so why bother? Another difference is the general melt-everything-together-slowly method, which is a tip I learned a few years ago from my friend Emily who makes amazing nut butters. She makes this recipe a lot, and in place of peanut butter, she’ll use whatever nut she’s been grinding.

What You Need

  • 1/4 cup sugar (brown or white, though brown does add a fuller flavor )
  • 1 Tbsp water (or rice milk)
  • 1/4 cup coconut oil
  • 1/2 cup baking cocoa powder of your choice
  • 1/4 cup (roughly) natural peanut butter (or or nut butter of your choice)
  • 12 mini cupcake papers
  • A freezer-safe tray to hold the cupcake paper

What You Do

  1. Prepare your cupcake papers on a freezer-safe tray. I recommend clustering them together as closely as possible. This will make pouring the chocolate easier.
  2. Dump the sugar and water into the bottom of a small sauce pan (probably your smallest sauce pan)
  3. Slowly, over low heat, melt the sugar into the water. You’ll want to be patient as to not burn the sugar.
  4. Once you’ve got yourself a nice and clear sugar syrup, add the coconut oil.
  5. Melt the coconut oil slowly, carefully, and thoroughly.
  6. Then slowly add the cocoa powder by dumping in about a third of it at a time, mixing it until smooth before adding more.
  7. When your chocolate mixture is smooth and gorgeous, it’s time to start assembling.
  8. If you’re good at pouring, pour just enough chocolate mixture to line the bottom of each cup. If you’re intimidated by that prospect, use a spoon to dish it out. You’ll be using about a third of your chocolate mixture.
  9. Dollop your nut butter into each paper with blobs just under a teaspoon each.
  10. Lastly, top off each cup with the rest of your chocolate mixture. You’ll be adding enough to cover each peanut butter blob. If you found your chocolate mixture got a little too firm while you were playing with your peanut butter, gently heat it back up on the stove before pouring.
  11. That’s it! Pop the babies in the freezer for an hour or so and you’ll have amazing vegan treats to share with 11 (or 2…) of your friends.
  12. After the initial freeze to set them up, I store them in the fridge… if there are any left.
prepare your mini cupcake papers on a freezer-safe tray

prepare your mini cupcake papers on a freezer-safe tray

 

Slowly, over low heat, melt the sugar into the water

Slowly, over low heat, melt the sugar into the water

 

slowly and thoroughly melt in your coconut oil on low heat

slowly and thoroughly melt in your coconut oil on low heat

 

still moving slowly here... add your cocoa in little by little until it is thoroughly mixed

still moving slowly here… add your cocoa in little by little until it is thoroughly mixed 

 

line the bottom of each cup (using only about 1/3 of your chocolate mix for all 12)

line the bottom of each cup (using only about 1/3 of your chocolate mix for all 12)

 

dollop in your peanut butter

dollop in your peanut butter

 

top them off with the rest of the chocolate mixture and put them in the freezer for an hour or so

top them off with the rest of the chocolate mixture and put them in the freezer for an hour or so

 

enjoy! then store in the fridge.

enjoy! then store in the fridge.

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