Delicious vegan peanut butter cups! These are a great little treat to keep in the fridge for when you need a little pick-me-up. Although, if you’re like me you’ll have to keep them hidden behind a few other things so they don’t disappear with suspicious rapidity.
The texture is great – a heavy crumbly/crunchy cup and that nice thin smooth chocolate top.
There is something about teeth biting into chocolate that is just so satisfying. I think more things should have a layer of firm chocolate on top – toast for example, or bananas. But not that crackly kind of chocolate layer, no. They should have a layer like this one – just enough ‘give’ that you get a nice bite mark and no bits wastefully flaking off. mmmm. yum.
I really like the flavour of the cups. They are noticeably peanut-y without feeling like you’re just eating a spoonful of peanut butter (not that there is anything wrong with that of course!). The oats kind of tone everything down but without over-riding the flavour with just oat-ness.
I think these would also be really cute as mini cups (just take 5-7 minutes off of the baking time). Mini’s would probably also be more manageable eating wise – you have to be feeling fairly decadent to eat a whole one of these normal sized cups. (We’ve been having halves and that’s enough…although it’s hard to resist having too much!).
Peanut butter cups (vegan)
1/2 peanut butter
1/2 cup coconut oil
1/3 cup maple syrup
1/2 teaspoon vanilla extract
2 1/2 cups rolled oats
120 grams dark chocolate (vegan)
1 tablespoon coconut oil
Preheat oven to 180 and grease a 12 cup cupcake tray with coconut oil. A silicone tray is ideal for this recipe (they pop out really easily) but a regular tray is also fine.
Blitz 2 cups of the oats in a blender until it is as smooth and flour-like as possible (it’s fine if it’s bit rough).
Melt the peanut butter, oil and maple syrup together in a bain marie and whisk. Then add all of the oats, vanilla and cinnamon.
Distribute evenly into the cupcake tray and bake for 20 minutes.
Cool in the tray.
When the peanut layer is completely cool, melt the chocolate and coconut oil together in a bain marie. Spoon onto each peanut cup for a thin layer of chocolate.
Place the tray in the fridge for at least half and hour, then pop out your peanut cups and enjoy!
Store in an airtight container in the fridge.
Hope you enjoy! Tag me on instagram #melissamieow or let me know your thoughts in the comments below xx