Jumbo Peanut Butter Caramel Chocolate Cups (vegan)

Thick layers of rich homemade chocolate envelop sweet and gooey caramel centers in these vegan peanut butter caramel chocolate cups.

Homemade Chocolate*
1/2 cup cacao butter
1/2 cup raw cacao powder
1/4 cup pure maple syrup
Peanut Butter Caramel
3 tablespoons natural peanut butter**
3 tablespoons pure maple syrup
2 tablespoons virgin coconut oil
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Large-flake sea salt (optional)

Make the dark chocolate by melting the cacao butter in a double-boiler or bain marie over medium heat. Once it's melted, remove from the heat and whisk in the cacao powder and maple syrup until smooth.
Line a muffin tin with 5 cupcake liners. Pour 1 tablespoon of the dark chocolate into the bottom of each muffin liner and carefully rotate the pan around and around to coat the sides of the muffin liners with the chocolate. You want the chocolate to go up about 1/2 and inch on all sides of each liner. Place pan in freezer for 10 minutes to set.

next full instruction : www.blissfulbasil.com

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