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–+ servings

Peanut Butter Cups

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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Servings: 8 cups
Author: Teri-Ann Carty
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

US Customary - Metric

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.

Nutrition

Serving: 1cup | Calories: 353kcal | Carbohydrates: 27g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 5mg | Potassium: 213mg | Fiber: 1g | Sugar: 21g | Calcium: 40mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.