Salted Caramel Peanut Butter Cups (vegan!)
How do some salted caramel peanut butter cups sound right about now? These vegan peanut butter cups are ooey gooey delicious. Do you remember Reese’s peanut butter cups? These are better! The salted caramel and dark chocolate elevate these treats to new heights.
| Servings |
large cups or 20 mini cups
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Ingredients
- 1/2 cup no-stir peanut butter
- 2 tsbp icing sugar
- 1/2 tsp vanilla extract
- 2 medjool dates
- 1/2 tsp sea salt
- 1 1/4 cups vegan chocolate chips many semi-sweet chocolate chips are vegan
Ingredients
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Instructions
- Pitt dates cover with freshly boiled water. Soak for 15 mins while you prepare the other ingredients
- Mix peanut butter, vanilla, sea salt and icing sugar in a food processor or high speed blender
- Drain dates well, pressing out the water gently, then add to the ingredients in the food processor and blend
- Melt chocolate chips in a double boiler or in the microwave, stirring frequently
- Fill muffin paper liners with about 1 tsp of melted chocolate
- Add a layer of peanut butter/date mixture on top of the chocolate with a spoon or your fingers (this is a messy job!)
- Add another tsp of melted chocolate on top of each cup. Use your finger to swirl the top smooth. Add a few flakes of sea salt on top for decoration.
- Chill the the fridge for 20 mins before serving, to firm up the chocolate . You can store in the fridge at room temperature.
- Enjoy!
Recipe Notes
You can use any no-stir peanut butter you wish. I tested it with natural peanut butter that separates, and I found the cups were oily in the end - not nice!
Thanks to Sam at It Doesn't Taste Like Chicken for the recipe inspiration!
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