Vegan Snickers Cups

• Vegan
• Gluten free

• Produce

  • 1/4 cup Peanuts, raw

• Condiments

  • 2 tbsp Almond butter
  • 2 tbsp Rice syrup

• Baking & Spices

  • 1 1/2 cups Baking chocolate or chocolate chips, vegan
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Liquids

  • 1/2 tbsp Water

Found on elephantasticvegan.com

Description

Ingredients

• 1½ cups / 200g vegan baking chocolate or chocolate chips
• 1 teaspoon coconut oil
• ¼ cup raw peanuts (or roasted - in that case skip step 3)
• a pinch of salt
• 2 tablespoons almond butter
• 2 tablespoons rice syrup*
• ½ tablespoon water

Directions

• Place 9 muffin liners in a muffin pan.
• In a double boiler, melt the baking chocolate/chocolate chips and coconut oil, stir well. Fill about 1½ teaspoons of melted chocolate in the muffin liners; tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place the muffin pan into the fridge for a few minutes (until the chocolate hardens). Use about half the chocolate for this step.
• Roast the peanuts with a pinch of salt in a small pan on medium heat for about 3-4 minutes while stirring occasionally. Chop the peanuts in smaller pieces.
• Mix the almond butter with the rice syrup and water until it has reached a creamy consistency. Depending on the almond butter youre using, you might have use more or less water to achieve that.
• Once the first chocolate layer has set, divide the almond butter mixture into the muffin liners (place it in the middle) and sprinkle the peanuts on top.
• Use the rest of the melted chocolate to top the cups with. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
• Once the chocolate is hard, carefully remove the cups from the cupcake liners and enjoy!