Ingredients
The following ingredients have 24 Servings
- ¾ cup peanut butter
- ½ cup powdered sugar ((substitute sugar-free powdered sugar))
- 1 ¼ cups dairy-free chocolate chips ((substitute sugar-free chocolate chips))
- 1 tablespoons coconut oil
Instruction
- Place peanut butter in a microwave-safe bowl. Heat for 20 to 30 seconds, until peanut butter is soft and stirrable. Add powdered sugar. Stir to combine. Refrigerate.
- Place 24 candy cup molds on a cookie sheet.
- Add 1 cup chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir. Repeat until the chocolate is melted. Use a teaspoon and add a generous teaspoon of melted chocolate to the bottom of each candy cup mold. Set aside the dish with any remaining chocolate to be used below.
- Tip each candy cup mold back and forth to allow the chocolate coating to go up the sides of each cup.
- Place the cookie sheet holding all 24 cups in the fridge for 15 to 20 minutes to let the chocolate harden.
- Once the chocolate is firm, portion out a generous teaspoon of the peanut butter mixture and drop it in each of the 24 cups lined with chocolate. Wet the back of a spoon and use this to smooth out the peanut butter and flatten it. Return the tray to the fridge for 5 to 10 minutes.
- Add remaining chocolate chips (½ cup) to the chocolate bowl used in the step above. Add remaining (½ tablespoon) coconut oil. Heat in the microwave in 20-second increments, stirring in between until the chocolate is melted.
- Drizzle melted chocolate to each cup until all the peanut butter is covered. Use the back of a spoon to spread melted chocolate evenly across each cup. Once all the cups are topped with chocolate, return the tray to the fridge to allow the chocolate to harden.
- Store vegan chocolate peanut butter cups in a sealed container in the fridge for up to 10 days or in the freezer for up to 2 months. If left out at room temperature, the chocolate will get soft.
