banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Peace’s Peanut Butter Cups

Serves 16

    Share

    Peace’s Peanut Butter Cups

    A chocolate-free holiday is, for many of us, a recipe for Grinchy behavior. Good news: you can keep the peace with a batch of homemade better-for-you cups filled with creamy peanut butter goodness. Plus, you get the chance to elevate them with exciting add-ins like spices, crunchy cacao nibs and a whisper of salt. If you don’t want to use peanut butter, almond butter works great too. Or, if you want these to be nut free, employ sunflower butter.

    Advertisement

    Dark magic

    For the most antioxidant goodness, choose chocolate that contains at least 70 percent cocoa.

    Advertisement

    Peace’s Peanut Butter Cups

    Ingredients

    • 10 oz chopped vegan dark chocolate or vegan chocolate chips
    • 3 Tbsp melted coconut oil, divided
    • 1 tsp cinnamon
    • 1/4 tsp cayenne (optional)
    • 3 Tbsp cacao nibs (optional)
    • 1/2 cup smooth natural peanut butter
    • 1/4 tsp flaky salt (optional)

    Nutrition

    Per serving:

    • calories174
    • protein3g
    • fat14g
    • carbs10g
      • sugar5g
      • fiber2g
    • sodium5mg

    Directions

    01

    Place 16 mini-muffin silicone or paper cups on baking sheet or large cutting board. You can also stuff them into a mini-muffin cup tray.

    02

    In heatproof steel or glass bowl, place chocolate, 2 Tbsp coconut oil, cinnamon and cayenne (if using). Set bowl in pot filled with about 1 inch of water (be sure the bowl does not touch the water). Bring water to a slight simmer and heat chocolate, stirring often, until smooth. Stir in cacao nibs (if using). Turn off heat and leave pot on stovetop to keep warm. Alternatively, combine chocolate, 2 Tbsp coconut oil, cinnamon and cayenne in microwave-safe bowl and cook on medium power in 15-second intervals until melted, stirring well in between each interval and to incorporate cacao nibs once mixture is melted.

    03

    In separate bowl, stir together peanut butter and remaining melted coconut oil.

    04

    With small spoon, scoop in a little melted chocolate to cover the bottom of each mini-muffin liner. Place in freezer for about 5 minutes or refrigerator for about 20 minutes to slightly set. Divide peanut butter among muffin cups and place remaining chocolate over peanut butter to cover. Sprinkle on flaky salt (if using). Return to freezer or refrigerator until cups are set. Keep chilled in refrigerator until ready to serve.

    Advertisement

    Like this recipe?

    This recipe is part of the Holiday staples, veganized collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.