A recipe for vegan peanut butter cups that are naturally sweetened, gluten-free, and tasty! What more can you ask for!
Ingredients:
- 2/3 cup unrefined coconut oil, melted
- 1/2 cup cocoa powder or cacao powder
- 3 tablespoons pure maple syrup
- 1 teaspoon pure, alcohol-free vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3 tablespoons peanut butter, divided.
Directions:
- Place all the ingredients in a small bowl, except for the peanut butter. Whisk for 30 seconds or until creamy smooth.
- Pour half the batter into a silicone tray mold designed for 2-inch round peanut butter cups, filling each cavity half way up.
- Add a dollop of peanut butter in the center of each.
- Pour in the remaining batter to cover the peanut butter, filling each cavity up to the top. Use the dull side of a butter knife to gently scrape away any excess batter. Place in refrigerator for 1 hour or until completely hardened.
- Remove from refrigerator and dislodge the candies from the tray. Serve straight from the refrigerator, since these candies tend to soften quickly at room temperature, or store in an airtight container placed in the freezer for up to three weeks.
Yield:
Makes around 8 to 10 candies
*Silicone tray candy molds allow you to push on the back of each mold to pop the hardened candy out. Plastic tray molds can also be used, but you may need to loosen the candy with a butter knife before flipping the tray to allow the candies to fall out.
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