ABOUT THE RECIPE:
I wanted to create an easy-to-make, vegan chocolate candy cup to take the place of the store-bought version that I used to love as a child. With a nice punch of peanut butter combined with luscious dark chocolate, these Choco-Peanut Butter Cups are sure to satisfy your chocolate cravings.
Makes 10 servings
3/4 cup vegan chocolate chips
1/3 cup creamy peanut butter
1 teaspoon maple syrup
Line a mini-muffin tin with 10 paper liners. Put the chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Put the peanut butter and maple syrup in a medium bowl and stir vigorously to thoroughly combine.
Pour the chocolate into the peanut butter mixture and stir until smooth and well blended. Divide the chocolate–peanut butter mixture evenly among the prepared muffin cups. Smooth the tops using a rubber spatula or offset spatula. Freeze for 20 minutes, then transfer to the refrigerator and chill for at least 30 minutes more before serving. Serve chilled. Stored in an airtight container in the refrigerator, the cups will keep for about four days.
Chef's Note: Garnish with chopped peanuts, if desired.