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
- 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.
- Dump the sugar and water into the bottom of a small sauce pan (probably your smallest sauce pan)
- Slowly, over low heat, melt the sugar into the water. You’ll want to be patient as to not burn the sugar.
- Once you’ve got yourself a nice and clear sugar syrup, add the coconut oil.
- Melt the coconut oil slowly, carefully, and thoroughly.
- Then slowly add the cocoa powder by dumping in about a third of it at a time, mixing it until smooth before adding more.
- When your chocolate mixture is smooth and gorgeous, it’s time to start assembling.
- 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.
- Dollop your nut butter into each paper with blobs just under a teaspoon each.
- 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.
- 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.
- After the initial freeze to set them up, I store them in the fridge… if there are any left.