Description
These Chocolate Raspberry Peanut Butter Cups are a vegan-friendly, easy-to-make treat with a rich chocolate shell, creamy peanut butter, and a fruity raspberry twist.
Ingredients
Units
Scale
- 1 cup dark chocolate chips (vegan)
- 1/2 cup natural peanut butter
- 2 tbsp maple syrup
- 1/4 cup freeze-dried raspberries, crushed
- 1 tsp coconut oil
- 1/4 tsp sea salt
Instructions
- Line a mini muffin tin with paper liners or lightly grease with coconut oil.
- Melt half of the dark chocolate chips with 1/2 tsp coconut oil in a microwave or double boiler until smooth.
- Spoon a small amount of melted chocolate into the bottom of each muffin cup and tilt to coat the sides. Freeze for 10 minutes.
- In a bowl, mix peanut butter, maple syrup, and sea salt until well combined.
- Place a spoonful of peanut butter mixture into each chocolate-lined cup. Add a pinch of crushed freeze-dried raspberries on top.
- Melt the remaining chocolate with the rest of the coconut oil and spoon over the peanut butter filling to cover.
- Sprinkle more crushed raspberries on top if desired. Freeze or refrigerate until set, about 15–20 minutes.
- Store in an airtight container in the fridge or freezer.
Notes
- You can swap peanut butter for almond or sunflower seed butter for a nut-free version.
- Use silicone molds for easy release.
- Dark chocolate pairs best with the tartness of raspberries.
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg