It's that time of year when it's next to impossible to resist your Reese's Peanut Butter Cup cravings — every store stocks this perfect combination of salty-sweet goodness. If you want to do without the milk, sugar, and artificial ingredients, whip up this vegan version instead. Made with almond butter and maple syrup, it's lower in calories, fat, cholesterol, and sugar and tastes more decadent and rich than the original.
- 175 grams dairy-free dark chocolate chips
60 grams almond butter (creamy or crunchy)
1 tablespoon maple syrup
1/2 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon sliced almonds
- Line a mini muffin tin with 12 mini cupcake wrappers or silicone cups.
- Melt the chocolate chips in a double boiler.
- Pour a teaspoon of the melted chocolate into the bottom of one cup and use a small spoon to coat the chocolate halfway up the sides. Repeat until all the cupcake liners are coated.
- Make the almond butter filling by mixing the rest of the ingredients together, except for the almond slices (save those for the top).
- Scoop out a teaspoon of the mixture and press it into the centre of one muffin tin; repeat with the other 11. Place the muffin tin in the fridge for 20 minutes so the chocolate and almond butter mixture can harden.
- Remove the tin from the fridge and pour a teaspoon of melted chocolate on top of each cup, covering the almond butter filling, using the back of a spoon to smooth it out.
- Sprinkle each with a few almond slices.
- Place in the fridge for another 20 minutes to set. Store uneaten almond butter cups in an airtight container in the fridge or at room temperature (if it's not too hot out).
Source: Calorie Count
For comparison, a regular Reese's Cup is 105 calories, 6.5 grams of fat, and 10.5 grams of sugar.
- 12 pieces
- Total Time
- 59 minutes, 59 seconds
- Calories per serving