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.