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Peanut Butter and Chocolate Buttercream Cups
[Raw Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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peanut butter and chocolate buttercream cups

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Peanut Butter & Chocolate Buttercream Cups [Raw Vegan]

1565

6-8

Dairy Free

Vegan

I decided to make inside-out Reeses cups. For the filling, as I hope you already surmised, I used my *famous* chocolate buttercream recipe (it's not truly famous, but I just love it a lot so it's a celeb in my world). To make the outside of the cups, I combined... Read More

Ingredients You Need for Peanut Butter and Chocolate Buttercream Cups [Raw Vegan]

For the cups:

1 cup dates
3/4 cup water
Juice from 1 lemon
1/4 cup cacao powder
2 tablespoon cashew butter
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
a Pinch of salt

For the Outside:

3 tablespoons coconut oil
3 tablespoon peanut butter
3 tablespoons tahini

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How to Prepare Peanut Butter and Chocolate Buttercream Cups [Raw Vegan]

To Make the Chocolate Buttercream:

Blend all the ingredients until smooth.
Refrigerate overnight so it can develop those magical flavors, then spread evenly into your crust.

To Assemble:

Stir the outside layer ingredients together in a bowl over steaming water until melted and combined.
Pour 1/3 of this into the bottoms of cupcake papers and try to get some around the sides.
Freeze until solid.
Pour a little more around the sides and freeze until solid again.
Fill with the buttercream then cover with the remaining nut/seed butter mixture.
Freeze for 10-30 minutes then GOBBLE.

Notes

You can use whatever nut/seed butter(s) you want. Also, try to be patient and let the buttercream sit in the fridge overnight, it becomes exactly 1 million times more amazing.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.