Vegan Peanut Butter Cups

Vegan Reese’s Peanut Butter Cups

 

*makes two large peanut butter cups

 

Ingredients:

 

-6 oz. Vegan Chocolate Chips (I used Enjoy Life’s Semi-Sweet Chocolate Chips)

-3 tablespoons Peanut Butter

-6 tablespoons Powdered Sugar

-1/2 tablespoon Butter

-1 tablespoon of a Neutral Oil, like Vegetable or Canola (I used a cheap olive oil/soybean blend)

 

Directions:

 

1. Place the peanut butter and butter into a small bowl. Microwave in 30-second intervals until the peanut butter is melted. Be sure to stir between each interval

2. Stir about half of the powdered sugar into the peanut butter mixture. When the first half is incorporated, add the second half. You want the mixture to become thick and pasty. You can add more sugar if you would like the mixture to be thicker. Set aside

3. Melt the chocolate chips in the same manor, microwaving and stirring in 30-second intervals. After the chocolate has melted, stir in the oil. This will make the chocolate more smooth and easier to work with 

4. In a silicon tart mold (you can also use a muffin tin and cupcake liners), spoon in a 1/4 inch layer of the melted chocolate into the mold. Using your hands, make a quarter inch thick patty out of the peanut butter mixture. The diameter should be smaller than that of the chocolate in the mold. You want to make sure there is space between the peanut butter patty and the chocolate

5. Top the peanut butter cup with an addition layer of chocolate

6. Place the peanut butter cups in the freezer for about 30 minutes or until the chocolate sets

 

Note: Alter the amount of chocolate used on each layer according to preference