vegan chocolate cups

Recipe for vegan Snickers Cups - filled with roasted peanuts and a creamy caramel sauce. These are so simple to make - you will be surprised!

Vegan Snickers Cups

vegan baking chocolate or chocolate chips

coconut oil

peanuts

salt

almond butter

brown rice syrup*

water

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 you're 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!

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Recipe for vegan Snickers Cups – filled with roasted peanuts and a creamy caramel sauce. These are so simple to make – you will be surprised!

These Bloody Cups are like Peanut Butter Cups - but filled with a raspberry sauce - making it the perfect treat for Halloween! They are vegan, gluten-free and only need 3 ingredients - the ideal last minute recipe.

Bloody Cups for Halloween (Vegan &amp; Gluten-Free)

raspberries

rice syrup

chocolate

Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore &amp; add the rice syrup. Give it a mix and set aside to cool.

In a double boiler, melt 1 cup of the chocolate. Meanwhile place 8 muffin liners in a muffin pan.

Place about 1 1/2 teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place it into the fridge for a few minutes (until the chocolate hardens).

Melt 3/4 cup of vegan chocolate in the double boiler. Meanwhile add about a teaspoon of the raspberry filling into the chocolate coated muffin liners (place it in the middle). Once the chocolate has melted, pour it over the raspberry filling. 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 cupcake liners and enjoy.

Top 2 vegan chocolate cups recipes from across the web

The most viewed vegan chocolate cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Snickers Cups

Bloody Cups for Halloween (Vegan &a...

Top 2 vegan chocolate cups recipes from across the web

The most viewed vegan chocolate cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Snickers Cups

Bloody Cups for Halloween (Vegan &a...

The most viewed vegan chocolate cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine