Pretzel-Stuffed Peanut Butter Cups
These creamy, crunchy peanut butter cups are filled with salty pretzels and creamy peanut butter. Vegan dessert.
Servings: 8 pieces
- ⅓ cup semi-sweet chocolate chips vegan
- 2 tablespoon coconut oil extra virgin - optional
- ¼ cup peanut butter softened
- ¼ cup pretzels crushed
- coarse sea salt to taste - topping
Melt the chocolate and one tablespoon coconut oil in a double broiler on the stove. LOW heat. When chocolate is shiny and melted, remove from heat.
Combine the peanut butter and 1 tablespoon coconut oil in a small dish, heat in microwave for 30-60 seconds. Stir. This mixture should be nice and soft.
Use either a peanut butter cup candy mold or a muffin tin lined with muffin liners. Scoop 1-2 teaspoon of chocolate into the cups. Allow the chocolate to coat the bottom and sides of the cups.
Place in the freezer for 2-3 minutes to harden.
Remove from freezer and add in a teaspoon of peanut butter and a pinch of pretzels - just enough to have a few sprinkled throughout. Top with another dollop of chocolate. Smooth tops. Repeat with all cups. Sprinkle coarse sea salt over top.
Freeze for another 10-20 minutes. Pop out of shells. Serve! Store leftovers in the freezer.
Calories: 115kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Calcium: 8mg | Iron: 1mg