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vegan peanut butter cups
Chef Perry

Vegan Peanut Butter & Blueberry Jam with Rice Crispy

Sweet,subtle and simply delicious.
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Prep Time 1 hour 20 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Dark Chocolate 70%
  • 4 tbsp peanut butter any brand
  • 2 tbsp blue berry jam any brand
  • 2 tbsp crushed rice crispy a few extra non crushed for topping
  • 1 pinch salt
  • 1 tbsp vanilla extract

Equipment

  • Double boiler or pot with stainless bowl

Method
 

  1. Start with your double boiler and add 1 cup of the dark chocolate.
  2. Mix together the peanut butter, jam, vanilla, rice crispy powder and salt in a separate bowl and set aside.
  3. Once the chocolate is melted, pour it in some paper cup holders about half way.
  4. Now place the chocolate cup holders and the peanut butter mixture both in the fridge for about 30 min.
  5. Remove from fridge. The chocolate should be firm or hard now. The peanut butter should still be soft.
  6. Start heating up the last cup of dark chocolate in the double broiler.
  7. Take small bits of the peanut butter mixture and roll into a small ball about the size of a dime.
  8. Place the ball onto the centre of the solid chocolate cup and press flat. Leaving it a bit smaller than the chocolate circumference. Do this to all of them.
  9. Once all are done pour the melted chocolate over the peanut butter filling on each. Make sure it is completely covered and higher than the filling.
  10. Add a pinch of salt and a few whole rice crisps on each topping of chocolate.
  11. Place in the fridge for 30 minutes and then they are ready to serve.

Notes

These are simple to make and delicious. 
 
Enjoy
 
Chef Perry
The Vegan Gorilla