Member recipe

Peanut Butter Cups

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Cooking time

Prep: 5 minutes Cook: 1 hour

Skill level

Easy

Servings

12 cups

Reese's eat your heart out! These are the BEST Raw, Vegan, Wheat-free, Gluten-free, Yeast-free, Guilt-free Peanut Butter cups, with a Peanut butter base, a Nut butter filling topped off with a homemade Raw Chocolate, crushed Peanuts,Cacao Nibs and Oats!

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Ingredients

Base

  • -1/4 cup of Gluten-free Oats
  • -100g of Organic Peanuts
  • -2 & 1/2 Tablespoons of Organic Peanut Butter
  • -1/4 Teaspoon of Vanilla Extract
  • -2 Tablespoons of Coconut Oil (melted)
  • -1/2 Tablespoon of Maple Syrup
  • -Pinch of Salt

Filling

  • -Organic Peanut Butter

Topping

  • -3 & 1/2 Tablespoons of Coconut Oil (Melted)
  • -3 tablespoons of Maple Syrup
  • -2 & 1/2 Tablespoons of Cocoa Powder (you can use Cacao)
  • -Pinch of Salt

Method

  1. Line a cupcake tin with cases.

  2. In a food processor/blender, add in the Oats & Peanuts and whizz up on high until crumb like. This will take a few minutes.

  3. Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.

  4. Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.

  5. Pop a 1/2 teaspoon of Peanut Butter on top of each base then place the tray into the freezer whilst you make the Chocolate topping.

  6. In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.

  7. Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!

  8. Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating! Keep in a sealed container in the fridge. Recipe by Holly Jade at The Little Blog of Vegan

BBC GoodFood Magazine

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