Move over Reese’s, there is a new kid in town!
Looking for alternatives to avoid the sugar madness over holiday’s but sstill want to celebrate with a treat? Try these low sugar, vegan peanut butter cups to satisfy your love of chocolate without the processed ingredients and high sugar content. Share with a friend, these are rich!
- Gluten free
- Dairy free
- Refined sugar free (option to omit sugar)
- Vegan/vegetarian
Ingredients:
Bottom Chocolate Layer:
- 3/4 cup coconut oil
- 2 tbsp full fat coconut milk (scoop the cream off the top of the can)
- 1 tsp pure vanilla extract
- 1/4 cup coconut sugar (optional)
- 1 cup Cocoa powder
Top Layer:
- 1/3 cup coconut oil
- 2 tbsp full fat coconut milk (scoop the cream off the top of the can)
- 2 tbsp coconut sugar (optional)
- 1 cup peanut butter or use almond butter as an alternative option
Directions:
For the bottom:
- Line a 12 cup muffin tin with cup liners.
- In a saucepan, melt the coconut oil and whisk in the coconut cream, vanilla, coconut sugar and cocoa powder until completely dissolved.
- Pour this evenly into the muffin tins then place in freezer to harden. Meanwhile prepare the peanut butter layer.
Top layer:
- In a saucepan, melt the coconut oil and mix in the coconut cream, peanut butter and coconut sugar. Mix until thoroughly combined on low heat.
- Evenly distribute the peanut butter mix on top of the chocolate layer and place back into the freezer to set.
These will not hold together for long at room temperature due to the nature of the coconut oil so keep refrigerated or store in the freezer. They are perfect cooled!