Now of course I didn’t invent the peanut butter cup, but it is such a delicious flavour combination, I had to jump on the band wagon and create my own version of these little treats.
When it comes to the filling, you want a putty like mixture that can hold its shape, you don’t want it to be dry or crumbly. Every peanut butter is different, I always use OhMega’s nut butters, but if you are using a different brand, you may need to add a little less/more coconut flour to get the right consistency (start with less) I have added a photo below so you can see what we are aiming to achieve:
After plenty of research, this was the combination I liked best, the filling is firm, but still nice and soft, and the chocolate has a nice snap to it, while still being silky and smooth. Simply scatter over some ground sea salt and devour 😉
Vegan Peanut Butter Cups (makes about 15)
- 140 g peanut butter (I use OhMega)
- 2 tbsp maple syrup
- 1 tsp vanilla
- 4 tbsp coconut flour
- pinch of salt
- 400 g chopped chocolate (I used Afrikoa 55%)
- 1 1/2 tbsp coconut oil
- Start by setting out 15 mini baking paper cups on a tray/plate (this is so the chocolate cups won’t change shape when handling later)
- In a mixing bowl, stir together all the filling ingredients until combined.
- Roll mixture into a ball, and then flatten it slightly into a disk, like you would with a patty. We want about 15 cups, so keep this in mind as you are portioning the filling out.
- Set peanut butter disks aside.
Chocolate shell and assembly:
- Melt chocolate and coconut oil over a water bath.
- Add about 1 1/2 tbsp chocolate to every paper cup.
- Place a peanut butter disk in the centre of each cup, very lightly pressing down so that some of the chocolate rises up and around the disk.
- Spoon over leftover chocolate to completely cover the cups and grind over some sea salt.
- Place trays with peanut butter cups in refrigerator until set (about 1 hour)
- Keep covered in an airtight container and keep stored in the refrigerator or at a cool room temperature.