4 INGREDIENT CHOCOLATE PEANUT BUTTER CUPS {vegan, gluten free}

These are SO popular and taste unreal! It’s the combination of the dark chocolate with the creamy peanut butter that makes them so moorish. Literally 4 ingredients and 10 minutes out of your day – and you’re left with the most delicious vegan treat.

INGREDIENTS 

  • 8 tbsp cacao/cocoa powder
  • 8 tbsp coconut oil (use refined coconut oil if you don’t like the coconut taste)
  • 3-4 tbsp maple syrup/sweetener of choice (to taste)
  • Natural peanut butter (smooth)

METHOD 

  1. Melt the coconut oil over a low heat, then whisk in the cacao powder and maple syrup.
  2. Line a cupcake tray with cases and pour a small amount of the chocolate into the bottom of each case (I do this with a spoon) – about half a cm, and place the tray in the freezer for about 5-10 minutes to set.
  3. Take out the tray and add a dollop of peanut butter into each case on top of the bottom layer of chocolate (you choose how much you’d like!)
  4. Pour a smaller amount of chocolate on top of the peanut butter (a thinner layer than the bottom layer) and then place back in the freezer to set for about 15 minutes.
  5. Take out and enjoy! Keep refrigerated – they will melt quite quickly at room temperature.

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