Vickys Peanut Butter Cups, Gluten, Dairy, Egg & Soy-Free
Peanut butter cups were invented by H.B. Reese in the 1920s and have since become a popular treat worldwide.
This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Vickys Peanut Butter Cups, Gluten, Dairy, Egg & Soy-Free
Ingredients
Instructions
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In a bowl, mix together the peanut butter, maple syrup, coconut flour, and vanilla extract until well combined.
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In a separate microwave-safe bowl, melt the dark chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
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Line a muffin tin with paper or silicone liners.
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Spoon a tablespoon of the melted chocolate mixture into each liner, spreading it up the sides.
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Place the muffin tin in the freezer for 10 minutes to set.
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Remove the muffin tin from the freezer and spoon a tablespoon of the peanut butter mixture into each cup.
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Pour the remaining melted chocolate over the peanut butter, covering it completely.
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Place the muffin tin back in the freezer for 1 hour to set.
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Once set, remove the peanut butter cups from the muffin tin and store in an airtight container in the refrigerator until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
