Mini Vegan Peanut Butter Cups
User Reviews
5
Mini Vegan Peanut Butter Cups
Description
Mini Vegan Peanut Butter Cups combine dark chocolate and a creamy peanut butter center made with all-natural peanut butter, maple syrup, coconut flour, and a hint of salt. The recipe starts by melting half the chocolate to form the base in paper-lined mini muffin cups, then preparing the filling to a thick consistency that can be shaped into small flattened balls. These are pressed into the chocolate base, then covered with the remaining melted chocolate to form a smooth top. This method ensures a firm shell with a soft, thick filling inside.
The chocolate adds a slight bitterness that balances the sweet and savory peanut butter, enriched with natural maple syrup and a touch of sea salt. The texture is firm enough to hold shape but melts easily upon eating, making them a portable snack or dessert option. This recipe makes approximately 16 small cups, ideal for sharing or portion control.
The filling's consistency depends largely on the coconut flour to absorb moisture and hold the peanut butter mixture solid enough to form cups without too much spreading. The use of dark chocolate chips and natural ingredients keeps this treat free from dairy and refined sugars, catering to vegan dietary choices.
Ingredients
16 mini paper liners
Chocolate Coating:
- 1 1/2 cups dark chocolate chips (about 7 ounces)
Peanut Butter Filling:
- 1/2 cup peanut butter all-natural, organic
- 2 tablespoons maple syrup
- 1 tablespoon coconut flour
- 1/4 teaspoon salt fine sea salt
Coarse sea salt, for topping (if desired)
Instructions
- Line a mini muffin pan with the 16 paper liners and set it aside. Melt half of the dark chocolate (about 3/4 cup dark chocolate chips) over a double boiler. I simply arrange an heat-safe bowl over my 2-quart sauce pan that has been filled with about an inch of water, and then bring that to a boil.
- Once the chocolate is melted, use a teaspoon to scoop the chocolate into the bottom of each mini muffin liner, then set the pan aside again.
- To prepare the peanut butter filling, stir together all of the ingredients in a medium bowl, until the mixture is thick. Use a teaspoon to measure out the filling, then roll it between your hands to form a ball. I like to gently press each ball between my fingers so that the top and bottom are slightly flattened, that way the peanut butter cups won't look too round.
- Press the peanut butter filling into each muffin cup, then melt the remaining dark chocolate to spoon over the top. You want the tops to be flat, just like a Reese's peanut butter cup, so you might need a little bit more than a teaspoon to fill out the tops. While the chocolate is still melted, sprinkle the tops with coarse sea salt, if desired. (I highly recommend it!)
- Allow the cups to cool at room temperature, or put them in the fridge to speed up the process. Because this recipe calls for natural peanut butter, which is normally stored in the fridge, I'd recommend storing these in the fridge if you don't plan on serving them all within two days. They should keep for a month or more when stored in an airtight container in the fridge-- unless you eat them all before then!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Sodium | 65mg | 3% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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