Vegan Refined Sugar Free Peanut Butter Cups
So we are well into Veganuary and I am missing my chocolate fix. What if I told you I had a recipe for delicious, vegan, refined sugar free peanut butter cups? You would surely want to get on board with that goodness, wouldn’t you? I thought so! Read on my lovelies, read on…
Ingredients – Makes 12 cups
For The Chocolate:
150g cacao butter – I got mine from Amazon.
1 1/2 tbsp coconut oil – solid (you don’t need this, but it softens the chocolate up)
75g cacao powder – I use the Nature’s Heart Brand which I get from Costco, but you can find it everywhere, including Aldi!
7 tbsp pure maple syrup – Make sure it’s pure and not the syrup style you can get from some places or it won’t be refined sugar free
1 1/2 tbspn coconut sugar – Again, the Nature’s Heart brand but I also spotted some in Aldi in the special buy section.
For The Filling:
4 tbsp Peanut Butter
2 tbsp coconut flour
2 tbsp maple syrup
- In a bowl, mix 4 tbsp of peanut butter, 2 tbsp of coconut flour and 2 tbsp of maple syrup together and set aside
- Get a pan of boiling water and set a bowl on top in order to melt your ingredients to make the chocolate. Make sure that the bowl doesn’t touch the water. Chop the cacao butter into small pieces
- Melt 100g of your cacao butter in the bowl and 1 tbsp of coconut oil, stirring as you go. Add 4 tbsp of maple syrup, whisking constantly.
- Add 1 tbsp of coconut sugar, whisking swiftly
- Add 50g of the cacao powder to the mixture, slowly and ensuring you whisk it constantly.
- Take off the heat and using a spoon, divide the mixture into 12 silicone cup cake cases and pop in the freezer to set, ensuring they lie flat.
- Take your peanut butter mixture, which should have seized up. Make 12 balls and flatten them into discs. You need to make sure they are slightly smaller then your silicone cases.
- Take your chocolate out of the freezer, which should have set slightly. Push a peanut butter disc into each one gently, allowing the chocolate to come up around the sides. Put back into the freezer.
- Repeat steps 2-6 with the rest of the chocolate ingredients. (50g cacao butter, 1/2 tbsp coconut oil, 3 tbsp maple syrup, 1/2 tbsp coconut sugar and 25g cacao powder)
- Pour the remaining mixture over the cases to cover the peanut butter disc and set in the freezer for around 45 minutes.
That’s it, enjoy! Keep in the fridge until you’re ready to eat them to ensure they don’t melt. They are obviously a lot richer and not as sweet as they would be if you used regular sugar, but being refined sugar free they are a lot better for you. You could also use cocoa powder instead of cacao powder, but in it’s raw state you can all the health benefits that cacao can give you, win-win! Don’t be tempted to make all the chocolate in one go to save time, if you don’t stir it constantly it will seize up and be unusable.
The base can be used for all kind of chocolate and you can add all manner of flavourings. My friend Lucy introduced me to DoTerra essential oils which are food grade and I love adding the wild orange to make bars! You can make your own fruit and nut too. If you try this recipe, let me know how your creations turn out!
Veganuary has definitely reignited my love for cooking from scratch, which can be so hard with small children. When I went back to work it was much easier to grab things for convenience, but no matter the meal I have been able to find some excellent vegan recipes to try, here are some of my other favourites, hope you enjoy!
Katie from Mummy In A TuTu’s Vegan Breakfast Ideas
Alice from Living With A Jude’s Chocolate Cake Recipe
Laura from Mummy Lauretta’s Easy Greens Pesto Recipe
Eva from Captain Bobcat’s Thai Coconut Curry with Konjac Noodles
Deb from My Boys Club’s Sausage Roll for 33p
Lisa from Mummy Bakes Dairy Free’s Macaroni Cauliflower Cheese