lookbook cookbook vegan peanut butter cups recipe

Just like the real deal and maybe even better.

Makes 12

Sweetness - 2/3
Difficulty - 2/3

1/2 cup crispy rice cereal
1/4 cup natural peanut butter
1 cup organic dark chocolate chips

Combine peanut butter and rice cereal in blender until thoroughly mixed. Put it in the freezer for 15 minutes. Line a mini cupcake tray with 12 liners.

Add chocolate chips to a saucepan and melt over medium heat. Make sure water does not come in contact with the pan or it will ruin. Keep stirring with a rubber spatula until it is almost melted and remove from heat.

Add a teaspoon sized spoonful of melted chocolate to the base of each liner and smooth it out with the back of a small spoon. Take teaspoon sized pieces of the peanut butter mixture, roll into a small ball and press gently into the center of each liner, flattening it a little.

Distribute remaining melted chocolate evenly on top. Melt more if needed. Chill in freezer for 30 minutes or fridge for an hour to set and enjoy.




Foolproof and delicious, these treats are as tasty as they are easy to make. Just mix, roll, freeze and enjoy.

Makes approx 15

Sweetness - 2/3
Difficulty - 1/3 

1/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla extract
1/2 cup organic dark chocolate chips

Mix all the ingredients in a large bowl and stir with a spatula or spoon. Put it in the freezer for 15 minutes to set. Remove from the freezer and take 2" pieces and roll them into small balls in the palm of your hand. Put in the freezer for at least another 30 minutes to set. Serve frozen.