Vegan Peanut Butter Cups

Ingredients

• 1/2 cup peanut butter (I used a salted variety)*See note

• 3 tablespoons pure maple syrup (sub agave nectar)

• 1 teaspoon pure vanilla extract

• 10 ounces vegan chocolate chips (1 1/2 cups)

Instructions

• Add standard cupcake liners to a 12-slot cupcake pan. Set aside. Make some room in your freezer for the pan to fit. This recipe makes at least 11 peanut butter cups if measured precisely. You may be able to stretch it to 12 by scraping the chocolate from the bowl. 

• Add the peanut butter, maple syrup, and vanilla to a mixing bowl and combine well with a spatula. Place in the fridge while you prepare the chocolate. 

• Place chocolate chips in a microwave-safe bowl and heat for 2-3 minutes on about 70% power. Stir and turn bowl every 30 seconds to prevent burning (see notes for alternative double boiler method).

• Pour 1/2 tablespoon of melted chocolate on the bottom of the cupcake liners. Spread with a spoon so the chocolate covers the whole bottom and touches sides of the liner. Place in the freezer for 10 minutes to firm up.

• Remove peanut butter filling from the fridge. Take a 1/2 tablespoon of filling and roll it into a ball. Now place on top of chocolate and gently flatten evenly with your fingers. Leave a small amount of room on all sides so the top layer of chocolate can fit. (see photos above for example)

• If the bowl of melted chocolate has firmed up a little, just stick it in the microwave for another 30-60 seconds. Now pour 1 tablespoon of melted chocolate over the peanut butter. Spread evenly with the back of a spoon, ensuring that the chocolate has poured down the sides of the peanut butter. Place back in the freezer for 10 minutes to firm up (see notes for storing suggestions). Enjoy!