Vegan Peanut Butter Cups
Photography by Simeon Crofts
DIETARY - Vegan, Vegetarian, Gluten-free, Dairy-free
I experimented with making these for one of my closest friends who recently found out she had a number of severe food intolerances and was advised to trial a vegan diet. It’s been working wonders for her health, but she misses some of her favourite treats, especially peanut butter cups, so I thought I would surprise her with a vegan version she could easily replicate at home.
I don’t think she’ll mind me saying that she hates to cook, especially if a lengthy recipe is involved! But when I told her she could recreate these with just three ingredients in under 10 minutes, it was music to her ears! If, like her, the peanut butter centre is your favourite part; you can reduce the amount of chocolate slightly, or increase the amount of peanut butter. The recipe is so simple it really is worth playing around with. You can even try adding puffed rice, caramel or dried fruit for a new flavour sensation!
Vegan Peanut Butter Cups
Ingredients:
- 160g vegan chocolate of your choice (I used 100g vegan ‘milk’ choc chips + 60g dark chocolate)
- 2 tbsp peanut butter
- 1 tbsp icing sugar
- 6 mini cupcake cases
Method:
- Gently melt the chocolate in the microwave or in a bowl set over simmering water. Stir and set aside.
- Mix the peanut butter and icing sugar together. It should form a firm ball (you can soften it in the microwave if it gets a bit dry and tough).
- Pour some of the melted chocolate into each mini cupcake case, enough to cover the bottom of each case.
- Using your hands, shape a flat disc of peanut butter and place on to the chocolate base. The disc should be smaller than the chocolate base.
- Finally, pour the remaining melted chocolate on top of each peanut butter disk until you have filled each case and completely covered the peanut butter. Pop in the fridge to set for 1 hour then enjoy!