GLUTEN FREE VEGAN PEANUT BUTTER CUPS

May 17, 2017

 

I'm a sucker for chocolate and peanut butter. Put them together and there's a high probability I'm going to have a strong addiction and do my best to refrain from eating the entire batch. I have seen these recipes for a healthy version of peanut butter cups but have never had a chance to make them. I'm so glad I finally did.

 

Honestly, I'm not the only chocobutter (chocolate peanut butter) addict in my house, it's been passed on from my husband and I to my daughter and, on the rare occasion she gets a special treat, I definitely didn't want it to be those heavily processed little cups. If you're like me and enjoy a tasty treat every now and again, I highly encourage you to make these. The best part is, you can freeze them and only take out a couple at a time so you avoid eating the entire batch (although I'm not judging you if you do). Did I mention these require only five ingredients?!

 

 

Ingredients:

 

Peanut Butter Filling

 

1/2 cup unsalted, natural peanut butter

(make sure there is only one ingredient - peanuts. Peanut butter should be naturally drippy and slightly runny to work in this recipe)

1 tablespoon pure maple syrup 

1 tablespoon coconut flour 

 

Chocolate Coating 

2 cups vegan chocolate chips 

2 tablespoons coconut oil 

 

Directions:

  1. Line a standard 12-cup muffin pan with cupcake liners. Set aside.

  2. Make the peanut butter filling. In a small bowl, whisk together peanut butter, maple syrup and coconut flour. Whisk until well mixed together.

  3. Cover the bowl and place into the freezer for 15 - 20 minutes - this allows the peanut butter filling to chill and harden for easier molding.

  4. Remove bowl from the freezer. Scoop 2 tablespoons of peanut butter filling into your hands and press into a flat disc. Repeat until you've made 12 peanut butter discs. 

  5. Make the chocolate: In a medium, microwave safe bowl, add chocolate chips and coconut oil. Place in the microwave for 30 seconds. Stir, heat again in 20 - 30 second increments until the chocolate chips are just softened. Be careful not to overheat. Remove from microwave and stir until smooth. 

  6. Make the peanut butter cups: Drop 2 teaspoons of melted chocolate into each muffin cup. Lightly tap the pan to smooth the chocolate into an even layer, filling the bottom of the cup. Gently lay a peanut butter disc flat on top of the melted chocolate layer. Repeat until each cup has a peanut butter disc. 

  7. Spoon 1 tablespoon of melted chocolate over the peanut butter disc. Gently spread until you get an even top. Repeat until you have finished making every cup. 

  8. Place muffin pan in freezer. Freeze for 15 - 20 minutes. Remove from freezer. Peel off cupcake liners and allow to thaw for 10 - 20 minutes. 

 

Let me know what you think of this tasty treat. Any other homemade confections I should try out?

 

 

Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.​

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