vegan peanut butter cup recipe

Chocolate is love food. The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.” It is no wonder that we are so obsessed with this amazing candy. But much like everything else good on this planet, someone has decided to mix this “God Food” with horrible artificial sweeteners and mass produced milks; leaving us with synthetic versions of this once almost holy treat.

One version of bastardized chocolate is the beloved Reeses Peanut butter cup. OMG I LOVED this candy as a kid and I still think it tastes amazing! But, I could never live with myself if I ate one ever again. Something had to be done… and below you will find the recipe to this magical treat. Vegan chocolate makes the world go round, and vegan peanut butter cups rule it!

1 cup coconut oil or cacao butter

1 cup raw cacao powder

½  cup peanut butter

1-2 tbsp nutritional yeast

½ cup agave or maple syrup or honey

1 tbsp pure vanilla extract

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Melt the coconut oil or cocoa butter in a double boiler. Remove from heat when melted and add the cacao powder, vanilla and sweetener, and mix well. Make sure the bowl isn’t touch the pan or you could end up with burnt chocolate! To keep this truly raw, place you butter or oil in your dehydrator to liquefy. Make sure that no water or liquid gets in to the chocolate or liner as it can ruin the texture.

Line a muffin pan with muffin liners. Put about 1 tbsp of chocolate in the bottom of each.  Place in the freezer to set for about 10 minutes, or until hard.

While you wait mix your peanut butter with 1-2 tbsp of nutritional yeast. Add a pinch of salt if you wish. Put  1 tbsp of peanut butter in the bottom of each cup. If you put the butter in the fridge before hand, it will be easier to mould and work with.

Divide the rest of the chocolate equally between the tops of the cups, covering the peanut butter completely.  Place back in the freezer until hard.

Chocolate is a super food after all….

peanut butter cup recipe

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