Everyone love a good peanut butter cup, but what about a vegan peanut butter cup you can make right at home? This recipe is honestly quite easy to make. (Credit goes to veganhuggs.com, with slight adaptations). Enjoy these as a decadent snack or for dessert!
What You Need:
½ cup of peanut butter that has salt
3 Tbs. of maple syrup or agave nectar
1 tsp. of vanilla
1 ½ oz. of vegan chocolate chips
Line a muffin tin with 12 cupcake liners.
Mix the peanut butter, syrup, and vanilla together until smooth. Place in refrigerator.
Melt the chocolate in the microwave in 20 second bursts (check after each burst and stir). Spoon ½ Tbs. chocolate into the bottom of each cupcake liner. Spread to fill the bottom.
Place pan in refrigerator or freezer to harden. Take the peanut butter filling out of the refrigerator and make ½ Tbs. balls.
Flatten evenly until the PB disk is a little smaller than the bottom chocolate layer (to allow space for the top layer to cover and seal the PB).
Spoon 1 Tbs. of the chocolate over the peanut butter and smooth the surface with the spoon so that the chocolate reaches the edges of the liner.
Put back in the refrigerator or freezer to harden. (These can be stored in the refrigerator for 3-4 weeks or the freezer for 2-3 months. If frozen, thaw 10 minutes before eating)