Vegan Peanut Butter Cups
Hello & Happy Tuesday!!
If you have access to the internet, you’ve seen the rise of the homemade chocolate cups lol.
I had seen them for years, but for whatever reason, probably because I’ve never been a chocolate person, I just didn’t see the appeal in it.
My favorite recipes though, are those that are easy, affordable, vegan, use minimal ingredients and above all.. are amazing! This recipe is all of the above!
Whether you have an affinity for chocolate or not so much like myself, I have to admit, the concept of making various chocolate cups is actually fun as you have a plethora of options for fillings.
If you’re looking to break into the world of vegan chocolate cups, but need that extra push to take the leap to make this effortless no fail recipe.
You have to try this recipe for Vegan Chocolate Peanut Butter Cups with homemade gooseberry jam
Why this recipe rocks:
Can be made in bulk
Gooseberries are the jam
You can incorporate a myriad of fillings to cater to your tastebuds
Great for kids
Sans funny preservatives and animal products
Great for entertaining
- 2+ cups Fresh Cape Gooseberries (washed deseeded)
- 1/2 Cup Water
- 1/2 tbsp arrowroot
- 1/2 cup Sugar
- squeeze of lemon
- 1 cup lily's vegan chocolate chips
- 5-7 tbsp of Better Body Foods peanut butter powder
- 3 tbsp almond milk
- Chopped peanuts for garnish
- Place the rinsed goose berries and water into a medium saucepan and heat over medium high heat.
- As the berries heat up and begin to burst, use a masher (or wooden spoon) to help break them open. Add the fresh squeeze of lemon and arrowroot and continue to whisk until fully dissolved. Cook for 15 minutes.
- Once the mixture has begun to noticeably thicken, stir in the sugar. Cook for another 10 minutes and continue to stir. You’ll notice the jam really thicken up once the sugar has been added.
- Remove from heat.
- Pour into jars while it’s still warm, but don’t put the lids on the jars until they have cooled to room temperature. Store in the refrigerator.
- Melt the vegan chocolate chip in a small sauce pan over medium heat. Pour into a cupcake or metal mold and freeze for 5-7 minutes. Combine peanut butter powder with almond milk. Add a touch of agave for added sweetness. Once cooled in freezer top with peanut butter and freeze for 5-7 minutes, then add the gooseberry jam, freeze again and top with chocolate
- top with crushed peanuts for garnish
- Place a plate or saucer in the freezer.
- Wash and trim the gooseberries. Place in a heavy-bottomed saucepan with the water. Bring to the boil and boil rapidly for 1 minute. Reduce heat and simmer for 10-15 minutes, till gooseberries are soft. Add the sugar, then bring back to a rolling boil for another 10 minutes.
- Remove pan from heat, and test to see if the jam has set. Take the plate from the freezer and drop a bit of jam onto the cold plate. After a few seconds push the jam with your finger. If the surface of the jam wrinkles and somewhat holds its shape, it has reached setting point and is ready. If the jam slides across the plate and seems very liquid, then it needs to be boiled for another few minutes, at which point you need to test the jam again.
- Skim off any scum from the top of the jam. Place the hot jam in hot, sterilised jars.
- To sterilise jars
- Wash and rinse your jars and lids well with warm, soapy water. Line a roasting tin with a clean cloth, and place your clean jam jars upside-down on the cloth. About half an hour before potting your jam, place your jam jars in a preheated 100 C oven.
- Meanwhile, place the clean lids in a large pan and cover with water. Boil for 10 minutes to sterilise the lids. Also boil any other utensils - such as a funnel or spoon - at this point.
- When ready to pot your jam, remove the jars from the oven. Using an oven mitt, turn your jars right side up, keeping them in the roasting tin. Pour your hot jam into the warm jars. Make sure to leave a 1cm headspace in each jar.
- Place the lids on the jars straightaway. Allow to cool thoroughly at room temperature, then store in a cool, dark place for up to 1 year. If you can press down on the centre of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks.