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Vegan caramel peanut butter cups

honeystuck caramel peanut butter cup

This is a play on peanut butter cups using melted coconut oil and unsweetened cocoa powder instead of sweetened chocolate to create the cup shell. I like really dark unsweetened (or lightly sweetened) chocolate anyway so this works for me. Plus, the addition of the creamy date caramel gives it plenty of fruit-based sweetness.

Vegan caramel peanut butter cups

Ingredients

  • 6 medjool dates, pitted
  • 1/2 cup water
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tablespoons coconut oil
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons peanut butter

Combine pitted dates, vanilla, salt and water in a blender and process until it reaches a creamy caramel consistency. (You won’t need all of the caramel for this recipe so you can save some for dipping fruit or eating with a spoon.) It’ll look like this:

vegan date caramel

Set your caramel aside and prepare chocolate. Combine coconut oil and cocoa powder in a small dish and microwave for 30 to 45 seconds. Stir to combine. Spoon 1 teaspoon of chocolate sauce into six mini candy wrappers.

vegan peanut butter cups

Place chocolate cups in the freezer for about 5-10 minutes to set before adding the next layer. Once chocolate is set, layer 1 teaspoon of peanut butter, 1 teaspoon of date caramel and 1 more teaspoon of chocolate sauce. Return to the freezer for at least 2 hours to set. Store in freezer.

honeystuck vegan peanut butter cups

Enjoy! PS – I’ve updated my recipe page with organized subsections and links to 70+ recipes.

honeystuck vegan peanut butter cups

 

2 Comments

  1. TaMo TaMo

    Your food pics are always so beautiful.

  2. Made these this week as soon as I saw them. Perfect treat for my boys!

    A good friend of mine is in culinary school and her food style is right up your alley. Eventually her food truck will focus on vegan hummus, falafel, and the like. https://www.facebook.com/brokencleaverpdx/

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