Homemade peanut butter cups with a secret weapon – chickpeas! They taste (almost) too good to be true.
- 1/2 cup cooked chickpeas (rinsed and drained well)
- 1/2 cup natural peanut butter
- 3 Tablespoons maple syrup
- pinch of salt (omit if using salted peanut butter)
- 1 1/2 cups dairy-free chocolate chips (the Enjoy Life brand is a good choice)
- 1 Tablespoon coconut oil
For standard peanut butter cups
- Melt chocolate chips and coconut oil either on the stovetop or in the microwave until pourable.
- Add 1 teaspoon of the melted chocolate mixture into the bottom of a muffin cup (silicone is deal, but the standard paper muffin liner will work too). Swirl the chocolate around so it covers the bottom and swirls up the sides of the muffin cup slightly. Place in the freezer to set up while you prepare the filling.
- Pulse chickpeas in food processor until crumbly, but not pureed.
- Add the peanut butter, maple syrup, and salt (if using), and pulse until the mixture “seizes up”, or suddenly thickens. This happens quickly and is very obvious.
- Measure out 2 teaspoons of filling and roll into a ball. Set aside on a piece of parchment paper or a plate. Repeat with the remaining filling – there should be enough for at least 12 balls.
- Remove muffin cups from the freezer. Place one ball of filling into each cup and pat down into a flat circle, leaving a small amount of space between the edge of the filling and the muffin cup.
- Pour 1 teaspoon of melted chocolate mixture over the top of the filling and jiggle slightly to let the chocolate settle down over the filling.
- Place the muffin cups back into the freezer to firm up for at least 15 minutes, or until completely set (1 hour). Once set, unwrap, and enjoy! Makes 12 peanut butter cups, or 24 mini peanut butter cups
- Store peanut butter cups in the fridge or freezer until time to eat. They won’t take up space for long.
For mini peanut butter cups
- Use mini muffin paper liners or this silicone candy mold.
- Pour 1/2 teaspoon of melted chocolate into each cavity, and spread it across the bottom and up the sides. Place in freezer to set.
- Measure out 1 teaspoon of filling and roll into a ball. Repeat until the filling is gone (should yield about 24 balls).
- Remove muffin cups or candy mold from the freezer.
- Place one ball in each cavity and cover with 1 teaspoon of melted chocolate, spreading gently to allow the chocolate to settle around the filling.
- Place muffin cups or candy mold back into the freezer and let set for at least 15 minutes before enjoying. They will be fully set/hard after 1 hour.