4 ingredients vegan snickers cups

Forget about the peanut butter cup guys.  That’s so 2012.  This is the new PB cup.  BETTER than the real thing (SNICKERS).  There’s not much more I can say about these.  My favorite candy bar growing up in the eighties and nineties (yes, I’m that old) was the Snickers bar.  Abnormally consumed as a youngster.  It must have been that whole caramel sugar addiction thing.  Or the fact that I lived around the corner from a stationary store.  But they do taste pretty freakin good.  But guess what?  This recipe beats it.  And I literally threw it together in like under an hour.  Considering you have to stop and solidify the chocolate twice in the fridge, that’s pretty damn good.  Substitute the caramel with nature’s candy?  Best idea ever.  I LOVE YOU DATES.

Ingredients:

  • 2/3 cups dairy free chocolate chips
  • 1 tbs coconut oil
  • 6 large dates, pitted
  • 1/4 cup salted peanuts

Directions:

In a small pot, on low heat, melt the coconut oil and chocolate, stirring constantly until smooth.  Remove from heat.  Take eight muffin liners and place them on a tray.  Transfer a heaping 1 tsp of the chocolate mixture to each muffin cup and swirl around to coat sides (see pics below).  Refrigerate for at least 15 minutes. In a food processor pulse the pitted dates with 1 tbs warm water until mushy and pasty.  Next, evenly distribute the date mixture to each cup.  Then the peanuts evenly distributed to each cup.  Top with the remainder of the chocolate.  Refrigerate for at least 30 minutes or until set.  Store leftovers in an airtight container in the fridge.

Yields 8 cups.

…delicious happens

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