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I've seen a few vegan PB Cup recipes make the rounds, and will probably try some others, but my non-vegan housemates and I were over the moon with these. The recipe calls for only 4 ingredients: raw organic peanut butter, coconut oil (available EVERYwhere these days), agave, and cacao powder. In a flash of inspiration I also added a little pink Himalayan sea salt on top.
Here is the link to the recipe: http://chilali13.wordpress.com/2013/07/31/clean-peanut-butter-cups/
*Use a whisk to mix the bowls.
*The pb will mix right in with the oil, so no need to soften it.
*I used mini cupcake liners to make these a calorie-conscious size. The recipe yields 9-10 minis.
*I also used a mini muffin tin to hold them but if you do not own such an extravagance, freeze them in an ice-cube tray.
*I froze the pb layer a little before adding the cacao layer.
*These are the best things in the history of ever. Seriously better than the processed candy crud from the store.