Vegan Peanut Butter Temptations

• Vegan
• Gluten free

• Condiments

  • 1 cup Peanut butter, all-natural organic
  • 24 Peanut butter cups, mini vegan

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Coconut sugar
  • 1/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1 Coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds, ground

• Liquids

  • 3 tbsp Water

Found on detoxinista.com

Description

Ingredients

• Coconut oil, for greasing
• 1 tablespoon ground chia seeds
• 3 tablespoons water
• 1 cup all-natural organic peanut butter
• ¾ cup coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 2 teaspoons apple cider vinegar
• 24 mini vegan peanut butter cups

Directions

• Preheat the oven to 350ºF and grease a mini muffin pan with coconut oil. In a large bowl, stir together the ground chia seeds and water to make a chia egg. It will gel together and thicken as you measure out the peanut butter. To the chia egg, add in the peanut butter, coconut sugar, vanilla, baking soda and sea salt and mix to form a thick batter. Stir in the vinegar last, which will react with the baking soda to help the cookies rise.
• Use a tablespoon to drop the batter into each mini muffin well. I like to use a cookie scoop like this so that all of the cookies have the same about of batter. Bake at 350ºF until the cookies rise and are lightly golden on top, about 10 to 12 minutes.
• While the cookies are baking, remove the peanut butter cups from their wrappers. This recipe is time sensitive so its imperative that you are ready to insert the peanut butter cups the moment the cookies come out of the oven.
• As soon as the cookies are done, immediately press a peanut butter cup into the center of each one. The cookies should be soft enough in the center that they are easily pressed into. Once all of the peanut butter cups have been inserted into the cookies, allow the cookies to cool completely. Once cool, use a knife to remove each cookie, sliding the knife around the edge of each cookie to loosen them up. They will be fragile if still warm at all.