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Peanut Butter Cups

Teri-Ann Carty
Balancing the sweet and salty perfectly in these Peanut Butter Cups. They are raw, vegan and and enjoyable to make! Try them out and share with your friends
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Prep Time 5 minutes
Cook Time 15 minutes
Course Desserts & Sweets
Servings 8 cups

Equipment

  • freezer

Ingredients
  

BOTTOM AND TOP LAYER INGREDIENTS

  • 1 cup chocolate chips
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • sprinkle of flaky salt

MIDDLE LAYER INGREDIENTS

  • ½ cup runny peanut butter
  • ¼ cup maple syrup
  • ½ cup puffed rice
  • ¼ cup salted peanuts
  • 2 tbsp coconut oil

Instructions
 

BOTTOM AND TOP LAYER INSTRUCTIONS

  • Line muffin tin with silicone wrappers (recipe makes 8 cups).
  • Double boil or in a microwave safe bowl, melt chocolate and coconut oil together.
  • Once melted, add vanilla.
  • Pour 2 tbsp chocolate into silicone cups and place in the freezer.

MIDDLE LAYER INSTRUCTIONS

  • Melt and stir together peanut butter, coconut oil and maple syrup together.
  • Add-in puffed rice and peanuts and stir to combine.
  • Spoon a tbsp on top of set chocolate and place back in the freezer for 10 minutes.
  • Remove from the freezer and top with remaining chocolate.
  • Sprinkle it with peanuts and flaky salt.
  • Place back in the freezer to set.
Keyword dairy free, gluten free, no bake, peanut butter, plant based, raw, vegan