Saturday, 5 October 2013

Chocolate Peanut Butter Cups

Gluten & Dairy Free Peanut Butter Cups

I made these healthy peanut butter cups last night during a desperate chocolate craving! I was inspired by the recipe by Julia & Libby, but I did not have 1 cup of peanut butter. So I had to tweak it a little and do a little research. The result: yummy,  creamy, chocolatey and surprisingly guilt free! 

Here are some fact about the ingredients to help you enjoy them more:

Awesome nutritional info from The Healthy Family and Home

Vegan Chocolate Peanut Butter Cups

Chocolate Layers:
4 tablespoons virgin coconut oil, melted

3 tablespoons cacao power or cocoa powder
2 tablespoons  smooth peanut butter
1 teaspoons  pure vanilla extract
2 tablespoons agave or organic maple syrup

Peanut Butter Center:
2 tablespoons  virgin coconut oil, melted

4 tablespoons  natural smooth peanut butter
1 tablespoon  agave or organic maple syrup
Whole roasted peanuts (optional)


1. Line a mini cupcake pan with 12 mini cupcake cases or use a regular cupcake pan with 6 cases.

2. Prepare both chocolate and peanut layers. Chocolate mixture. In a small bowl add your coconut oil and melt in the microwave for about 30 seconds to a minute. Once melted mix in cacao or cocoa, peanut butter, vanilla and agave until smooth.

3. Peanut center: In another small bowl add your coconut oil and melt in the microwave for about 30 seconds. Once melted mix in peanut butter and agave.

4. Assembly: Use only half of your chocolate mixture and fill the bottom of your cases evenly. Now use all of your peanut filling, fill evenly between the cases, and pop in your whole roasted peanuts about 1-2. With the remaining chocolate mixture, cover the peanut butter center by evenly filling the rest of the cases.

5. Pop into the freezer for about 20-30 minutes until solid. Remove from cupcake pan and transfer into an airtight container and back into the freezer. Remember to always store these in the freezer to keep the coconut oil solid!


Kim xx

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