Description
These Chocolate Raspberry Peanut Butter Cups combine the perfect balance of rich chocolate, creamy peanut butter, and tart raspberries, making them an irresistible vegan treat.
Ingredients
Units
Scale
- 1/2 cup peanut butter (creamy or crunchy)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
- 1/4 cup fresh raspberries, mashed
- 1/4 cup shredded coconut (optional, for garnish)
Instructions
- In a small bowl, mix together peanut butter, maple syrup, vanilla extract, and salt until smooth and well combined.
- Melt the chocolate chips in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until fully melted.
- Line a muffin tin with paper liners and spoon about 1 tablespoon of melted chocolate into each liner. Spread evenly and place the tin in the freezer for 10-15 minutes to set.
- Once the chocolate has set, add a layer of the peanut butter mixture on top of the chocolate, smoothing it out into an even layer.
- Top each with a teaspoon of mashed raspberries and press them gently into the peanut butter layer.
- Cover with the remaining melted chocolate, ensuring the peanut butter and raspberry layers are fully covered.
- Freeze for another 15-20 minutes, until the chocolate is fully set.
- Optionally, sprinkle with shredded coconut before serving. Store in the fridge or freezer for best texture.
Notes
- Make sure to store these cups in the fridge or freezer to maintain their shape.
- For an extra crunch, you can add crushed nuts or seeds to the peanut butter layer.
- Feel free to use other berries like blueberries or strawberries in place of raspberries.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 14g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg