Peanut Butter Cups
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cups
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 1Line a cupcake tin with cases.
- STEP 2In a food processor/blender, add in the Oats & Peanuts and whizz up on high until crumb like. This will take a few minutes.
- STEP 3Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.
- STEP 4Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
- STEP 5Pop 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 6In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.
- STEP 7Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
- STEP 8Once 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
