Vegan Peanut Butter Crunch Cups for Easter? Yes Please!

Are you still scratching your head about what to bring to Easter brunch this Sunday? Our favorite “golden girl of wellness” and go-to source for all things clean eating has you covered. Indulge in this incredibly easy, delicious and dare we say vegan recipe for peanut butter crunch cups. All you need is a lot of love for dark chocolate and a little willpower to not eat all of them before Easter Sunday!

Makes: 20 peanut butter crunch cups
Ready in: 40 minutes


Ingredients:
One bag (11-12 ounces) semi or bittersweet chocolate chips
1 tablespoon unsalted butter coconut butter
3/4 cup creamy all-natural peanut butter
2 tbsp confectioners’ sugar
1 cup crispy rice cereal
+20 mini cupcake liners

  • Place the chocolate in a microwave-safe bowl and microwave it at 100 percent power in 10-second intervals, stirring between each, until the chocolate is melted. Set aside to cool slightly and then scrape it into a large bowl. (You can also melt the chocolate in a large bowl over a pan with 1 inch of barely simmering water, stirring the chocolate occasionally, until it is completely melted).
  • Using a small paintbrush or pastry brush, coat the bottoms and 3/4 of the way up the sides of the liners with some of the chocolate (set aside the rest for later). You want the coating to be fairly thick, so that when the liners are peeled off, the chocolate shell doesn’t crack. Place the filled liners on a plate and refrigerate for at least 20 minutes or up to several hours.
  • While the shells chill, make the peanut butter filling. Melt the butter in a medium saucepan over medium heat. Stir in the peanut butter using a wooden spoon and then add the confectioners sugar and rice cereal. Mix until well combined and gooey looking (it should look like slightly melted chunky peanut butter). Allow the mixture to cool slightly; about 10-15 minutes should do it (if the mixture is too hot, it will melt the chocolate shells).
  • Remove the chocolate cups from the refrigerator. Use a teaspoon to fill each shell 3/4 full with peanut butter filling (you can use a wet finger or the back of a spoon to smooth out the top if you like). If the remaining chocolate in the bowl has hardened, re-melt it in the microwave in 5-second bursts. Spoon some chocolate over the peanut butter filling, spreading and turning the shell so the chocolate seals the cup. Return to the refrigerator for at least 20 minutes (or up to 2 weeks in an airtight plastic container) to harden. Serve chilled.

Candice Kumai is one of the country’s leading wellness journalists and the most trusted source in clean eating. She is the 5x best-selling author of Clean Green Eats, Clean Green Drinks, Pretty Delicious, Cook Yourself Sexy, and Cook Yourself Thin. Candice is a regular contributor to E! News, The Dr. Oz Show, and The Today Show. Candice lives to inspire a a whole new generation of wellness lovers, creative artists, fitness gurus and cooks in the kitchen. Click here for more of her recipes, wellness tips and life hacks.

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