I used to love peanut butter cups when I was living in New Orleans. Justin’s dark chocolate were my favorite vegan ones and the fact that they sold them at Starbucks on campus made my coffee fix better every time.
Peanut butter cups aren’t really a thing in the Netherlands so I decided to make my own. These are quick, simple, easy and only require 5 ingredients! You can always add some other ingredients; maca powder, other nut butter, sprinkles on top before you freeze them. Whatever you like.
The ingredients only make a few cups. If you want to make a big batch of peanut butter cups you can just multiply the ingredients as many times as you want. Caution: these are highly addictive!
– 4 tablespoons coconut oil
– 4 tablespoons cocoa powder
– 1 tablespoon agave syrup or other sweetener of choice
– peanut butter
– cupcake tin lined with cupcake liners (the wriggly kind)
Melt the coconut oil and mix in the cocoa powder and agave. The mix should be a smooth chocolate liquid (no lumps).
Pour a little bit of the mixture into the lined tin, small layer (about 5mm) should be enough. Place in the freezer for 10-20 minutes.
Take out the tray and place a little dollop of peanut butter in the center of the now-hard chocolate mixture. The peanut butter must be fully centered so steer clear of the edges. It will probably seem like you’re not using enough peanut butter, but believe me, you are. Place the tray back in the freezer for 10 minutes. The peanut butter doesn’t take as long as the chocolate mixture.
Take the tray out again and pour in more of the chocolate mixture. You want the peanut butter to be completely covered and to be smooth on top (so no little bump). Place the tray back in the freezer one last time for another 15-25 minutes.
Take the tray out of the freezer, pop the cups out of the cupcake liners and serve them.