Red Meat Allergy Friendly Vegan Peanut Butter Cups
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Learn more →Ingredients
12 servings
For the chocolate shell
- 2 cups vegan chocolate chips
- 2 tbsp coconut oil
For the peanut butter filling
- 1 cup creamy peanut butter
- 3 tbsp maple syrup
- ¼ tsp fine salt
- ½ tsp vanilla extract
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Line a 12-cup muffin tin with cupcake liners. Combine the vegan chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, stirring occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat.
- 2
Spoon about 1 tablespoon of the melted chocolate into each liner, tilting each cup slightly to coat the bottom and about 1/2 inch up the sides. Transfer the tin to the freezer for 10 minutes, until the chocolate is firm to the touch.
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