This 6-ingredient easy Vegan, and Gluten-Free recipe will sure sweeten any palate without the junk! This recipe is also perfect to make with the kids (or just for you) :)
This recipe has been tried and tested with minimal and clean ingredients to get the sweet palate satisfied. I used to be a huge fan of Reese's peanut butter cups. But once I made this, I never bought these in the store again!
These peanut butter hazelnut chocolate cups are rich, delectable, and most importantly, easy to make! Did I say these were vegan?!
Whether it's time for a treat or Easter time, try this recipe and you won't regret these peanut butter chocolate cups (topped with hazelnuts)!
Peanut Butter and Hazelnut Chocolate Cups
Ingredients:
(makes 6)
3/4 cup of vegan chocolate chips (for beginning) + 1/4 + 1 tbsp (for finishing) = 1 cup +1 tbsp chocolate chips in total (e.g., enjoy life brand)
1 tbsp of coconut oil (+1 tsp for finishing)
2 tbsp of coconut sugar
1/4 cup of creamy peanut butter (with low or no salt added)
1 tsp of vanilla bean extract
1/4 cup of crushed raw, unsalted hazelnuts (omit if needed)
Tools:
6 cupcake liners (I used silicone)
pot, bowl, mixer, measuring spoons, stove (or microwave), freezer
Directions:
Turn pot on low heat and add 3/4 cup of vegan chocolate chips and 1 tbsp of coconut oil. Stir frequently from 2-3 minutes or until melted. (You can also microwave for ~3-mins).
Prepare the 6 liners and add 1/4 inch (about a tbsp or so) of the melted chocolate to each cup. Place in the freezer for 10 minutes.
Prepare the peanut butter filling. In a bowl, mix 1/4 cup of peanut butter, 2 tbsp of coconut sugar, and 1 tsp of vanilla bean extract. Take out the cups, the chocolate should have been set (with a touch of softness in the middle). Please 1/2 tbsp or so of the peanut butter filling directly in the middle of the set chocolate, leaving a centimeter or two uncovered around the sides. Place in the freezer for another 5 minutes.
Prepare the melted chocolate to top the cups. Repeat step 1 above to melt the remaining 1/4 cup + 1 tbsp of vegan chocolate chips and 1 tsp of coconut oil.
Prepare the hazelnuts by crushing or finely chopping 1/4 cup.
Take the chocolate cup with peanut butter out of the freezer and drizzle a touch of the melted chocolate (1/2 tbsp or so) on top until the peanut butter is covered for each cup. Gently add the crushed hazelnuts to the top.
Place the complete cups back in the freezer for 10 -15 minutes to set.
Enjoy!
YUM!!
Did you make this recipe? Make sure to leave a comment and let me know what you think below and tag your photo/video on IG @theeatschool! Free free to modify this recipe as needed.
In Love and Health,
Coach Genny
Holistic Nutritionist, Fitness Coach, and Plant-Based Cook