Yay or Nay? Peanut Butter Cups are the ultimate nostalgic candy, right?
These were my first attempt of making dairy-free & completely vegan peanut butter cups, so it was a bit of a messy morning; but, what a yummy worth it! 10/10 recommend these on a hot day🌞
What You Need:
(chocolate layer)
1 1/4 cup chocolate chips
1 tbsp olive oil
(peanut layer)
1/2 cup peanut butter
1/4 cup agave
2 tbsp olive oil
Cooking:
1. Line a muffin tin with liners. The recipe made for about 8-10.
2. Melt chocolate chips and olive oil for 1 minute in the microwave, stir & Lee heating until chocolate chips have fully melted.
3. Add 1 tbsp of chocolate to each liner & even out by shaking the tray until each is level. Place tray in the freezer for about 5 minutes for the chocolate to set.
4. In another bowl, add the peanut butter, agave & olive oil. Microwave for about 20 seconds or until mixture is easily stirred.
5. Remove cups from the freezer & add 1 tbsp of peanut butter mixture evenly over each cup. Put back in the freezer to set for about 5 minutes.
5. Take pan out of freezer & add remaining chocolate on top of cups, using just enough to completely cover the peanut butter layer.
6. Put the pan back in the freezer for about an hour to fully set. Keep fully done cups in the fridge to keep cool🍫🥜
