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!
Advertisement
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
-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
-Organic Peanut Butter
Topping
-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
-Organic Peanut Butter
-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
STEP 1
Line a cupcake tin with cases.
STEP 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.
STEP 3
Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.
STEP 4
Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
STEP 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.
STEP 6
In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.
STEP 7
Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
STEP 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