Virtuous Vegan Peanut Butter Cups

This is the easiest homemade peanut butter cups recipe you will find! No baking is needed, and no nasty ingredients included. They can also be made using any nut butter that takes your fancy 😉

When it comes to the holidays, the thing that gets me the most excited is thinking of all the yummy treats that I usually reserve for just this time of year. To me, certain things make Christmas more Christmassy. I’m talking mulled wine, after eight chocolates…

Having a fair bit of spare time in the lead up to the big day, and minimal energy, I decided to make these no bake peanut butter cups as small gifts instead of spending money on crap that doesn’t get used.

You can make them using whichever nut butters you love though; doesn’t have to be peanut butter. I’ve become less of a peanut butter fan over the years especially since I started Whole30 and realised they’re actually a part of the legume family and not the nut family. If you put a peanut in soil, I swear it will grow into a plant.

Talking of Whole30, these aren’t Whole30 compliant (sorry) but they are refined sugar-free, paleo, vegan (unless you use honey) and are very, very tasty. They’re like a more indulgent version of Reese’s peanut butter cups and if you live the same side of the pond as me, they probably work out cheaper!

BUY WHOLEFOODS ONLINE

Every single whole food ingredient featured in the recipe – which is all the ingredients – can be purchased online from buywholefoodsonline.co.uk if you don’t already have them sat in your kitchen cupboard. Do you know what that means?! No more running from shop to shop trying to find each item that you need for a healthy homemade recipe.

The best bit is that Buy Wholefoods Online is a family run whole foods company situated by the coast in Kent. The business was was set up by two cousins with a passion for organic, whole, healthy foods and a dream to make them easily accessible and more affordable. They kindly sent me some of the ingredients to use in this recipe.

Homemade Peanut Butter Cups Recipe

Prep: <30 mins (no bake) | Serves: 6-8 | Vegan, Dairy Free, Healthy, Gluten Free

Ingredients Needed:

• 1/2 cup raw cacao powder
• 1/2 cup coconut oil
• 1 tbsp cashew nut butter
• 2-3 tbsp agave / maple syrup / brown rice syrup
• More almond or cashew nut butter, for the filling

How To Make Your Peanut Butter Cups:

1. Melt the coconut oil over a gentle heat in a small saucepan. Add the tbsp of cashew butter and blend it in (this gives the chocolate a softer texture).
2. Remove from the heat and whisk in the cacao powder until smooth. Then stir in the agave syrup (or chosen sweetener) until fully mixed.
3. Fill the bottoms of 6-8 cupcake cases (I use reusable silicone ones) with a tablespoon of the chocolate mixture and place them in the freezer for 5 minutes.
4. Check the bases are set, then dollop a teaspoon of almond or cashew butter into the centre of each one.
5. Use the rest of the chocolate mixture to cover the nut-butter centre and refreeze for 5-10 mins, until set.

That’s it. Dangerously quick and easy!

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Yield: 6-8

Virtuous Vegan Nut Butter Cups

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These nut butter cups are dangerously easy to make and dangerously tasty! You can switch up the nut butter for whichever takes your fancy. Almond is a favourite of mine.

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 25 minutes

Ingredients

• 1/2 cup raw cacao powder
• 1/2 cup coconut oil
• 1 tbsp cashew nut butter
• 2-3 tbsp agave / maple syrup /brown rice syrup
• More almond or cashew nut butter, for the filling

Instructions

1. Melt the coconut oil over a gentle heat in a small saucepan. Add the tbsp of cashew butter and blend it in
2. Remove from the heat and whisk in the cacao powder until smooth. Then add the agave syrup and stir until fully mixed in
3. Fill the bottoms of 6-8 cupcake cases with a tablespoon of the chocolate mixture and place them in the freezer for 5 minutes
4. Check the bases are set, then dollop a teaspoon of almond or cashew butter into the centre of each one.
5. Use the rest of the chocolate mixture to cover the nut-butter centre and refreeze for 5-10 mins, until set.

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• 
  Reusable Silicone Cupcake Moulds

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 272Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 39mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 2g

MEET KATE

The original recipe was created by Kate for ‘keep it simpElle’ back in 2014.

As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”

Follow Kate on Instagram: @misskatelister or check out her band at www.thefoobirds.co.uk