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You are here: Home / Dessert / Peanut Butter Cups With Raw Brownie Base

Peanut Butter Cups With Raw Brownie Base

March 23, 2018 By Emily Leave a Comment

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A healthy peanut butter cup?? You only need 6 ingredients and around 30 minutes to prep, and you’ll have a whole tray of deliciously chocolatey cups with a melty peanut butter filling…

vegan peanut butter cups

They are not a replica of Reese’s peanut butter cups because they have a “raw brownie” date and nut base, rather than being fully enclosed in chocolate. The chocolate top has a delicate coconut undertone and has such a satisfying crack when you bite into it. They may look a li’l ugly in my photos but trust me, they are insane. As well as being completely gluten-free, they are vegan too!

vegan peanut butter cups before chocolate

Forget the fact that they are a healthier alternative. They are just straight-up delicious so you should make them purely on that front. I have been trying to curb my chocolate addiction by vowing to myself that I will only eat desserts that I make myself, so no more buying big bars of Dairy Milk on deal and eating it in a day and and a half (if that). Having a few of these on hand in the freezer is a lifesaver – plus dark chocolate makes for a dairy-free, vegan alternative, and gives you a boost of antioxidants.

vegan peanut butter cups

I can’t stop eating these and I know that you won’t be able to stop either. And it’s my birthday today, so I will be eating a lot of them!

vegan peanut butter cups

Peanut Butter Cups with Raw Brownie Base

Emily
Creamy peanut butter encased in coconutty chocolate and a raw date and nut brownie base... divine.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Servings 12

Ingredients
  

  • 1 cup / 125g nuts (e.g. cashews, almonds, walnuts)
  • 1 cup / 175g soft dates (soak in hot water if too dry)
  • 1 tbsp cocoa powder
  • 3/4 cup / 190g smooth peanut butter (I love Pip and Nut or Meridian)
  • 100 g dark chocolate, broken into chunks
  • 1 tbsp coconut oil

Instructions
 

  • In a food processor, blitz up the nuts until finely ground and pour into a separate bowl.
  • Pulse the soft dates in the food processor until they form a paste. Add the ground nuts back in alongside the cocoa powder.
  • Divide the mixture equally among the slots of a 12-hole muffin tin. Pat down until it forms a case-like shape.
  • Dollop a bit of peanut butter on each case. If your peanut butter is quite solid, try microwaving it for a short time, 10-15 seconds max at a time.
  • Place the muffin tray in the freezer for 30 minutes until the mixture has set.
  • After it has set, remove the tray from the freezer. Either over a double boiler or in the microwave, melt the dark chocolate with the coconut oil until it is a glossy, runny mixture.
  • Spoon the dark chocolate mixture equally between the 12 slot, covering the top of the peanut butter completely.
  • Place in the freezer for a further 30 minutes.
  • When you fancy a little snack, remove the tray for the freezer and pop out one of the peanut butter cup with a fork or knife. Let it thaw for a few minutes and enjoy!

Notes

Serving size: 1 PB cup Calories: 246 Fat: 15.9g Saturated fat: 4.4g Carbohydrates: 20.9g Sugar: 14.5g Fiber: 2g Protein: 6.1g
Keyword peanut butter cups

Filed Under: Dessert

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Hey! I’m Emily and welcome to Gluten Free Gateway. Here you'll find easy gluten-free recipes without processed free-from aisle substitutes. More…

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