Vegan Peanut Butter Cups

I am going to see my friend’s performance tonight, and it would be quite rude to show up empty handed, especially since the tickets were generously given to me for free. Flowers would be nice, but to generic. Said friend is a chocoholic and a vegan, and so I thought making something chocolatey would be nice.

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I also woke up today with excruciating neck pain due to a spasm that I had overnight, apparently. I vaguely remember waking up and possibly hearing something strange from my neck/shoulder area and feeling it do something strange. In other words, the mobility in my neck has been reduced to nearly nothing. So, I needed a recipe that was a) yummy and b) minimally laborious. Enter peanut butter cups which require only melting chocolate, mixing up peanut butter with sugar, and piecing it together.

 

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A quick google search yields loads of recipes and most follow the same basic pattern, which I will explain below. I based mine onĀ this recipe, with a few additions such as cinnamon and vanilla and coconut oil.

DSCN3081Ingredients (for 12 PB cups, but I halved it to make 6 PB cups)

  • 12 oz vegan chocolate chips (+/- some depending on how thick you make your chocolate layer)
  • 2 T coconut oil
  • 1 C natural unsalted peanut butter
  • 1/2 C powdered sugar
  • pinch o’ salt
  • dash vanilla
  • dash cinnamon
  • cupcake liners and a cupcake pan

Method

  • line a cupcake pan with the liners. I had aluminum ones on hand and they worked fine. I am pretty sure paper ones would be great too.
  • Melt the chocolate chips in the microwave or in a double boiler. Once melted, stir in salt and coconut oil.
  • Coat the bottom of each liner with chocolate. I would say about a spoonful of chocolate in each one. Spread it out with a spoon and shake the muffin pan to get it evenly distributed on the bottom. Once all 12 are coated, stick it in the freezer.
  • While the chocolate is hardening, in a bowl mix together peanut butter, powdered sugar and a dash of cinnamon–maybe 1/4 teaspoon. Or more, if you, like myself, like the cinnamon chocolate PB combo. This will soon become thick, which is what you want.
  • Once the sugar has been mixed in, use your hands to roll balls of peanut butter and then flatten them into disc shapes. Get your chocolate from the freezer and place the disk-shaped PB on top (see the photo above)
  • The final step is dribbling the rest of the chocolate over the PB as a final layer. (You may need to remelt your chocolate to make it easier to spread. And if you run out of chocolate, never fear, just melt more) Use a spoon to drop spoonfuls on top of the PB, and again shake the muffin tin to evenly spread it out. Put it in the refrigerator to harden. Lick the bowl.
  • When eaten at room temp, the chocolate is nice and melty, which is very delicious. So take them out of the refrigerator a few minutes before you plan to consume. Alternatively, you could eat them frozen, which is good too.

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