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Saturday, February 10, 2018

Vegan, Paleo-friendly, Low-FODMAP Chocolate Peanut Butter Cups

Bottom Layer (chocolate)
  • 1/3 cup natural creamy peanut butter
  • 2.5 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons maple syrup
  • ¼ cup almond milk

Top Layer (peanut butter)
  • 1/3 cup natural creamy peanut butter
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup

  • Himalayan sea salt

-Place 12 muffin liners on a plate or pan. Wipe a bit of coconut oil on the bottom and sides of each liner.
-In a bowl, stir together all ingredients for the bottom layer (chocolate) until smooth. If it’s too thick, add another tablespoon of almond milk.
-In another bowl, stir together all ingredients for the top layer (peanut butter) until smooth.
-Scoop a heaping ½ tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled all 12 cups. Use a baking spatula to even out the layer in each cup. You can also lift each cup by the sides and tap it onto the plate to allow the layer to settle evenly.
-Repeat the same thing with the peanut butter layer.
-Sprinkle each cup with Himalayan sea salt.
-Freeze for 30 minutes (until firm).
-Store in the freezer.

-You can add more maple syrup if you want these sweeter but I like them as above.

-Don’t tell your friends these are vegan. They’ll never know. J  

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