My Vegan Salted Peanut Butter Cups
Your guests will never guess the secret ingredient in these! It's vegan cream cheese! (my new favorite thing, which I get at Trader Joe's - Tofutti also has a great version). The rest of the ingredients are whole, healthy foods that will only make you feel great. All the raw cacao is packed with antioxidants and the coconut oil helps your liver detox the body. Basically, these are peanut butter cups you don't have to feel bad about. Plus, they're so easy to make - no baking required.
For the chocolate-
4 Tbsp. coconut oil
6 Tbsp. cacao powder
1 Tbsp. + 1 tsp. maple syrup
For the peanut butter filling-
4 Tbsp. peanut butter
2 Tbsp. vegan cream cheese
2 tsp. maple syrup
1/2 tsp. vanilla extract
1 Tbsp. white flour
1 tsp. olive oil
top with cacao nibs and sea salt
Mix all ingredients for the chocolate in a small bowl & spread half the mixture into the bottom of six muffin tins (if you don't have muffin liners, you can use parchment paper). Place the muffin tin in the freezer for 10 minutes, or until the bottom layer of chocolate is solid.
Next, mix all peanut butter ingredients in a small bowl. Remove muffin tin from the freezer and spread a 1/2 cm layer of peanut mixture into each cup. Place the tin back in the freezer for 5 minutes.
Remove & spread the other half of the chocolate across each peanut butter cup. Top with sea salt and cacao nibs and return to the freezer for 5 more minutes.
Store in refrigerator, as they do get melty if they're at room temp for too long. Enjoy!!