Vegan peanut butter chocolate cupcakes

Vegan peanut butter chocolate cupcakes

These delicious vegan peanut butter chocolate cupcakes will melt in your mouth

Course: Dessert

Servings: 6

Ingredients

CRUST

·         8-9 small dates (60 g)

·         5 tbsp peanuts, whole and raw (60 g)

PB FILLING

·         2 1/2 tbsp maple syrup (50 g)

·         6 tbsp peanut flour (48 g)

·         2 tbsp water (26 g)

·         1 tbsp cacao butter OR coconut oil, melted (14 g)

·         1 pinch of salt

CHOCOLATE FILLING

·         3 tbsp maple syrup (60 g)

·         3 tbsp peanut flour (24 g)

·         3 tbsp cocoa powder (20 g)

·         2 tbsp water (26 g)

·         1 tbsp cacao butter OR coconut oil, melted (14 g)

·         1 pinch of salt

Instructions

CRUST

1.            Blend peanuts and dates in a food processor for about 10 seconds

2.    Press the dough into 6 muffin molds (silicone mold works best)

PB FILLING

1.            Melt the cacao butter OR coconut oil on low heat (e.g. in a double boiler)

2.    In the meantime put all other ingredients in a bowl and stir with a spoon until it has a smooth consistency

3.    Add the liquid cacao butter OR coconut oil and stir again until all ingredients are combined

4.    Fill the PB filling on top of the crust

5.    Put in the freezer for at least 30 minutes

CHOCOLATE FILLING

1.            Proceed with the chocolate filling as you did with the PB filling

2.    Fill the chocolate filling on top of the PB filling

3.    Put in the freezer overnight or for at least 2-3 hours

4.    Enjoy them cold but not frozen

                           

                           

Source  https://elavegan.com

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