Two of my absolute favorite guilty pleasures are dark chocolate and peanut butter. Add a little sea salt to the mix and I’m in heaven. When I went vegan, I feared that I would no longer be able to enjoy chocolate. Little did I know that there is plenty of vegan chocolate, but most importantly, that it is very easy to make your own chocolate at home with just a few ingredients! Today, I want to share an incredibly delicious, quick and easy recipe with you: Homemade salted dark chocolate peanut butter cups. Enjoy! SALTED DARK CHOCOLATE PEANUT BUTTER CUPS
- //Utensils and Kitchen Tools//
- 1 whisk 1 spatula (a spoon will do too)
- Measuring cups and spoons
- 1 medium sized to large bowl
- 8 Cupcake forms (I used reusable silicone forms)
- //Ingredients for about 7-8 peanut butter cups, simply double the ingredients if you want to make more//
- ¼ cup coconut oil
- ¼ cocoa butter (cocoa butter is ideal, but can be hard to find, you can use coconut butter instead)
- ¼ cup maple syrup
- ½ cup cacao powder
- ½ tsp vanilla extract (I used one without alcohol, you can also use vanilla bean powder)
- ¼ tsp sea salt or pink Himalayan salt
- Peanut butter - I used SmartFruit's Flaxseed Peanut Butter + Omega. Its texture is ideal for peanut butter cups as it's not as solid as most other brands. It's also lightly salted and includes flaxseed and omega 3 fatty acids giving it superfood qualities. Not to mention that it's incredibly delicious:) The amount really depends on your preference! I'd recommend using anywhere between 1 tsp to 1 tbsp per peanut butter cup.
- To make the chocolate, mix all ingredients, except for the peanut butter, in a bowl using a whisk.
- Add about 2 tsp of the melted chocolate mix to 7-8 cupcake forms.
- Refrigerate or freeze for 10 minutes.
- Add 1 tsp (or much more! I definitely recommend more;)) of SmartFruit Peanut Butter + omega to each form.
- Cover with more chocolate, sprinkle a little sea salt on top and refrigerate or freeze for another 20 minutes.
Watch the video version of this recipe here:
- You can make a bigger batch and store them in the freezer.
- Turn these into white chocolate cups by simply using a bit more cocoa butter and no cacao powder. Note that the cocoa butter is what will give it its distinct “white chocolatey” taste. If you use coconut butter instead, it’ll still taste great, just a little more like coconut than chocolate.
- Use either unrefined or refined coconut oil for this. I personally prefer the refined version as it has a more neutral taste.
This post is sponsored by SmartFruit. All opinions stated are my own.