Vegan Peanut Butter Cups

Vegan, Oil-free, Gluten-free, No-Bake

Prep: 10 min, Cook: 5 min, Cool: 30 min, Total: 45 min, Yields: 12

Ingredients:

Instructions:

Prepare your silicone cupcake liners. Set aside.
In a medium bowl, combine the peanut butter, maple syrup, vanilla and salt. Set aside.
Place the chocolate in a Pyrex measuring cup and microwave for 30 seconds. Stir, microwave for another 20 seconds, stir again. Repeat until all chocolate is melted. Do not overheat!
To assemble the PB cups, pour about ½ tablespoon of chocolate on the bottom of cupcake liners, spread evenly to cover the bottom.
Take 1/12th of the PB, roll it into a ball and flatten it slightly. The diameter should be less than the bottom of your cupcake liners.
Place the dough on the chocolate layer on the bottom, leaving room on all sides.
Continue until all PB dough is used.
Pour the rest of the chocolate on top of each cup cake, making sure the PB is completely covered.
Cool in the fridge for at least 30 minutes or in the freezer for 10 minutes.

Apr 1st 2022 Jitka Burger, Certified Health Educator

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