Description
These Chocolate Raspberry Peanut Butter Cups are a delicious vegan twist on the classic treat, combining rich dark chocolate, creamy peanut butter, and a sweet raspberry center. Perfect for a quick dessert or snack!
Ingredients
Units
Scale
- 1 cup dark chocolate chips (vegan)
- 1/2 cup natural peanut butter
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1/4 cup raspberry jam (or preserves)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Line a mini muffin tin with paper liners.
- In a microwave-safe bowl, combine chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
- Spoon a small amount of melted chocolate into the bottom of each liner, spreading slightly up the sides. Place in the freezer for 10 minutes to set.
- Meanwhile, mix peanut butter, remaining 1 tbsp coconut oil, maple syrup, vanilla extract, and salt in a bowl until smooth.
- Remove muffin tin from freezer and spoon about 1 tsp of the peanut butter mixture into each cup.
- Add a small dollop (about 1/2 tsp) of raspberry jam on top of the peanut butter.
- Top each cup with more melted chocolate to cover the filling completely.
- Return to the freezer for 15-20 minutes or until fully set.
- Store in the fridge or freezer until ready to enjoy.
Notes
- Use silicone molds for easy removal.
- Store in the freezer for longer shelf life.
- You can substitute almond butter if desired.
- Ensure chocolate is vegan by checking the label.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg