Imagine sinking your teeth into a decadent, creamy treat that's not only irresistibly delicious but also completely vegan-friendly. These homemade White Chocolate Peanut Butter Cups are about to revolutionize your dessert game, offering a mouthwatering blend of smooth white chocolate and rich, nutty peanut butter that will make your taste buds dance with joy. Whether you're a dedicated vegan, a chocolate lover, or simply someone who appreciates extraordinary flavor combinations, this recipe is your ticket to dessert paradise!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 cups
Ingredients
- 1 cup vegan white chocolate chips
- 1/2 cup peanut butter
- 1/4 cup coconut oil
- 1/4 cup crushed peanuts (optional)
Instructions
- Line a 12-cup muffin tin with paper cupcake liners, ensuring each cup is evenly prepared.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Melt the coconut oil in the bowl, stirring gently until completely liquefied.
- Add vegan white chocolate chips to the melted coconut oil, stirring continuously until smooth and fully integrated. Remove from heat and let cool slightly.
- In a separate bowl, mix peanut butter until it reaches a smooth, creamy consistency. If desired, fold in crushed peanuts for added texture.
- Pour a thin layer of melted white chocolate mixture into each muffin liner, approximately 1 teaspoon per cup. Gently tilt the pan to ensure even coverage of the bottom.
- Place the muffin tin in the freezer for 5 minutes to allow the white chocolate base to set firmly.
- Remove from freezer and add a small dollop of peanut butter mixture to the center of each chocolate base, leaving space around the edges.
- Cover the peanut butter with remaining melted white chocolate, ensuring complete coverage and a smooth top.
- Sprinkle additional crushed peanuts on top for garnish, if desired.
- Return the muffin tin to the freezer for 10-15 minutes until completely set and firm.
- Remove peanut butter cups from the tin and store in an airtight container in the refrigerator for up to one week.
Tips
- Use high-quality vegan white chocolate chips for the best flavor and melting consistency.
- Create a smooth peanut butter by stirring thoroughly or slightly warming it before use.
- Work quickly when layering to prevent chocolate from hardening prematurely.
- Use a silicone muffin tin for easier removal if you don't want to use paper liners.
- Ensure your coconut oil is at room temperature for smoother melting.
- For extra indulgence, try adding a pinch of sea salt on top before freezing.
- Keep cups refrigerated to maintain their perfect texture and prevent melting.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 0mg
