I almost didn't publish this recipe.
When I started working on this recipe, I
was going for a vegan Reese's Peanut
Butter Cups replica, and these peanut
butter cups have semieet chocolate on
the outside instead of a vegan milk
chocolate. But I realized I cannot stop
eating these peanut butter cups. And
I've bought a lot of vegan peanut butter
cups from the store, and these are way
better than anything I've tried. So, if
you are a vegan chocolate peanut butter
lover, you are in the right place. Hey,
welcome back. Today, we are working on
one of my nostalgic favorite candy bars,
a vegan version of Reese's Peanut Butter
Cups. Before we get started on this
recipe, I do need to warn you, this
recipe is super easy to make and it
makes eight peanut butter cups and you
might not be able to stop eating them.
So, you've been warned. Okay, so before
we get started, you just want to prepare
a muffin tin with eight paper liners.
Then we're going to make our peanut
butter filling. The thing that I have
never found in any of the other
store-bought vegan peanut butter cups is
that kind of grainy texture that the
Reese's peanut butter cups has, and I
believe that is probably from powdered
sugar. But we're going to get that same
texture and delicious flavor without the
processed sugar. And by the way, the
peanut butter that I'm using is a
natural unsweetened peanut butter. It is
just peanuts and salt. So if you want
consistent results, I would recommend
getting something similar to that. Okay.
So in my little mixing bowl here, I am
just adding 1/4 cup of creamy peanut
butter, 2 tbsp of maple syrup, and 1/4
teaspoon of salt. And I am just going to
mix that up until it's well combined.
And then next, I'm adding in 1/4 cup
plus 2 tbsp of oat flour, half of it at
a time. And I'm going to mix that up
until we have a dough. What you're
looking for as far as the texture is a
dough that is not gooey and won't stick
to your fingers if you touch it. So, if
yours is sticky, you might want to add a
little bit more oat flour. So, then I'm
going to take about an eighth of the
dough and form a disc with it. I like to
weigh mine so that each ball is
approximately the same size. I used
about 17 g of peanut butter per peanut
butter cup. So then I just roll it into
a ball. Flatten the ball. You want to
keep the disc smaller than the bottom of
your paper liners. And you can just put
all of your discs on a plate or a baking
tray until we're ready to use them. So
we are almost done. All we have left to
do is melt the chocolate. So, we're
going to use 1 and 1/4 cups of vegan
mini chocolate chips. And we're going to
melt them over a double boiler. You
could also use fulls size chips, too.
They'll just take a little bit longer to
melt. Or you could also melt them in a
microwave if you prefer. If you want
your whole peanut butter cup to be
refined sugar-free, make sure that you
look for a brand of chocolate that is
also refined sugar-free, like Lily,
Lacanto, or Chozero. Okay, so now we're
going to make the peanut butter cups.
So, we're just going to take a small
spoonful of chocolate and put it at the
bottom of each liner. You want just
enough chocolate to form a thin layer
once it spreads out. Make sure that you
don't use too much chocolate here
because you want to make sure you have
enough left over to cover the peanut
butter. All right. Well, once we have
our chocolate in each of the cups, then
we are going to take one of our little
peanut butter discs and put it in the
middle. And we're going to press down
gently to spread out the chocolate
underneath. You want to make sure that
the chocolate is spread out to all of
the edges of the liner. And then
finally, we're just going to put a
little bit of chocolate on top of each
of the peanut butter discs. You want to
make sure that you use a spoon to spread
it around and get the sides fully
covered. If you have any chocolate left
over, you can use whatever's left to
kind of fill in those edges. And if your
peanut butter cups aren't totally flat
on top, you can kind of take the tray
and shake it around or drop it on the
countertop a couple times and that'll
level everything out. And this is just
going to go in the fridge until it firms
up. Your peanut butter cups are going to
be firm enough to eat within about 30 to
45 minutes. But if you can, I highly
recommend leaving them overnight because
the texture of the filling does develop
and it actually improves the next day.
So if you can wait, I recommend waiting.
And that's it.
Yeah, even though the chocolate on the
outside isn't quite like the original
Reese's, these definitely satisfy that
chocolate peanut butter craving. And I
just love these because the filling
inside has a little bit of that like
crumbly texture like Reese's and not
like the creamy other storebought ones
that I've bought in the past. By the
way, our next video is also chocolate
and peanut butter themed. We're going to
be making a creamy peanut butter pie and
we're going to chop these peanut butter
cups up and sprinkle them on top. So, if
that sounds good to you, make sure you
subscribe to get that recipe. Thank you
so much for watching and I'll see you in
the next one. Hey. Hey. Hey.