I recently broke my foot - I know, ouch. Being on crutches has severely slowed my baking game down. Needless to say one-footed baking is a challenge, but even more grocery shopping is nothing short of impossible. Lucky for me my darling Professor has stepped in with great aplomb. He has catered to my every junk food whim and has become the sous chef in New York City. I started to notice that every time he came back from the store he would have a Justin's dark chocolate peanut butter cup package in hand - a delectable impulse buy. As a very small token of thanks I created my own version of peanut butter cups for the man who has been nothing short of miraculous.
Vegan Dark Chocolate Peanut Butter Cups
Active Time: 10 Minutes
In Active Time: 1 Hour
Servings: 24 Mini Cups
Ingredients:
16 oz Dark Chocolate - Chopped
1/2 Cup Unsweetened Natural Peanut Butter
1/4 Cup Powdered Sugar
2 Tbsp Unsalted Butter OR Earth Balance OR Coconut Oil
Directions:
Line a mini cupcake tin with cupcake liners and set aside. Place the chopped dark chocolate and 1 Tbsp of Butter (Margarine/Coconut Oil) and place in the microwave for 1 minute in 30 second increments. Stir until completely smooth. Line the cupcake tin with dark chocolate and place in the freezer to set for 15 minutes. Meanwhile combine the peanut butter and 1 tbsp of melted butter. When the chocolate has set, place the peanut butter evenly over the 24 cups. Cover the peanut butter with the remaining chocolate and place in the freezer for at least 45 minutes. Serve and enjoy!
Vegan Dark Chocolate Peanut Butter Cups
Active Time: 10 Minutes
In Active Time: 1 Hour
Servings: 24 Mini Cups
Ingredients:
16 oz Dark Chocolate - Chopped
1/2 Cup Unsweetened Natural Peanut Butter
1/4 Cup Powdered Sugar
2 Tbsp Unsalted Butter OR Earth Balance OR Coconut Oil
Directions:
Line a mini cupcake tin with cupcake liners and set aside. Place the chopped dark chocolate and 1 Tbsp of Butter (Margarine/Coconut Oil) and place in the microwave for 1 minute in 30 second increments. Stir until completely smooth. Line the cupcake tin with dark chocolate and place in the freezer to set for 15 minutes. Meanwhile combine the peanut butter and 1 tbsp of melted butter. When the chocolate has set, place the peanut butter evenly over the 24 cups. Cover the peanut butter with the remaining chocolate and place in the freezer for at least 45 minutes. Serve and enjoy!
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