Happy Sunday (if you’re reading this as I’m writing this)! So, I probably should be doing homework, but instead I’m going to be sharing a recipe with you guys!
Before I went vegan I loved Reese Peanut Butter Cups, I could literally eat them all day and all night. This weekend I was really craving that peanut buttery chocolatey goodness, so, here we go!
125 grams Peanut Butter (½ Cup)
30 grams Icing Sugar (¼ Cup)
1 Teaspoon Vanilla Extract
½ Teaspoon salt
220 grams Vegan Chocolate Chips (1 ¼ Cup)
In a small bowl, add peanut butter, icing sugar, vanilla, and salt. Fold together until it forms a creamy, whipped consistency and the sugar is incorporated completely.
Boil 1.5 litres of water in a medium saucepan and place a glass bowl on top, so that there is about 3 centimetres of room in between the water and the bottom of the bowl.
Add chocolate chips to glass bowls and stir until completely melted and smooth. Remove from heat.
Line a muffin tin with cupcake liners, and add enough chocolate to cover the bottom. Form a disk of peanut butter mixture about 2 centimetres in diameter. Cover with chocolate. Repeat.
Place muffin tin in refrigerator for about 30 minutes and remove chocolate from wrappers. Place in plastic Tupperware in store in cupboard or fridge.