MAKES ABOUT 1 DOZEN 2-INCH CUPS
Many of us remember eating Reese’s peanut butter cups when we were children. That combination of sweet, salty, creamy, and nutty is pure perfection! This recipe was inspired by Tamal’s love of peanut butter and chocolate. He wanted to make something that tastes like a favorite childhood candy but also embodies an adult’s wisdom about health and wellness. We like to use grain- or stevia-sweetened vegan chocolate chips. This mouthwatering peanut butter cup is satisfying and nourishing.
½ cup salted creamy peanut butter
4 Tbsp. coconut sugar
1 tsp. coconut flour
⅛ tsp. Himalayan pink salt
1½ Tbsp. extra-virgin coconut oil
1½ cups vegan chocolate chips
1 In a large bowl, mix together the peanut butter, coconut sugar, coconut flour, and salt until well combined.
2 In a small pot over low heat, melt together the coconut oil and chocolate chips, stirring continuously so the mixture doesn’t burn. It should take 2–3 minutes and result in a smooth mixture, like a chocolate sauce.
3 Using a 2-inch nonstick silicone chocolate mold, fill it one-third of the way with the chocolate mixture, another third of the way with the peanut butter mixture, and the last third with more chocolate. Repeat this process until you have filled your dozen molds and used up all the chocolate and peanut butter mixtures.
4 Let the peanut butter cups set in the freezer for 2 hours before serving.
