Guilt Free Peanut Butter Cups
Guilt Free Peanut Butter Cups
Prep
10min
Total
1hour
Servings
9
Ingredients
9
Level
Easy
Prep
10min
Total
1hour
Servings
9
Ingredients
9
Level
Easy
Recipe by:Holly Jade
Guilt Free Peanut Butter Cups
Prep:10minTotal:1hourServes:9
Ingredients
Base
Filling
Topping
Directions
Base
  1. Line a cupcake tin with cases.
  2. In a food processor/blender, add in the oats & peanuts and whiz up on high until crumb like. This will take a few minutes.
  3. Add in peanut butter,vanilla extract, salt, coconut oil and maple syrup. Blend until combined.
  4. Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
  5. Pop a 1/2 teaspoon of peanut butter on top (filling) of each base then place the tray into the freezer whilst you make the chocolate topping.
Topping
  1. In a food processor/blender, combine the melted coconut oil, maple syrup, cocoa or cacao powder and salt until silky smooth.
  2. Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
  3. Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating!
Ingredients
Base
Filling
Topping
Directions
Base
  1. Line a cupcake tin with cases.
  2. In a food processor/blender, add in the oats & peanuts and whiz up on high until crumb like. This will take a few minutes.
  3. Add in peanut butter,vanilla extract, salt, coconut oil and maple syrup. Blend until combined.
  4. Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
  5. Pop a 1/2 teaspoon of peanut butter on top (filling) of each base then place the tray into the freezer whilst you make the chocolate topping.
Topping
  1. In a food processor/blender, combine the melted coconut oil, maple syrup, cocoa or cacao powder and salt until silky smooth.
  2. Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
  3. Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating!
Directions
Base
  1. Line a cupcake tin with cases.
  2. In a food processor/blender, add in the oats & peanuts and whiz up on high until crumb like. This will take a few minutes.
  3. Add in peanut butter,vanilla extract, salt, coconut oil and maple syrup. Blend until combined.
  4. Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
  5. Pop a 1/2 teaspoon of peanut butter on top (filling) of each base then place the tray into the freezer whilst you make the chocolate topping.
Topping
  1. In a food processor/blender, combine the melted coconut oil, maple syrup, cocoa or cacao powder and salt until silky smooth.
  2. Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
  3. Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating!
Notes

guilt-free-peanut_butter_cup_

Holly Jade

Chef: 

Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own photos on Instagram, why not check it out & come on the journey with me 🙂