Peanut Butter Cups with Flaxseed and Sea Salt

You can’t go wrong with a decadent classic like this one.

For those of you who think Reese’s is way too sweet and prefer a more balanced pairing of sweet and salty, this is the peanut butter cup for you! And the flaxseed gives the creamy peanut butter a chunky feel while providing you with fiber and omega 3s.

In saucepan, over medium heat, melt one stick Earth Balance vegan butter. Stir in about 3/4cup of natural unsweetened creamy peanut butter (I used Earth Balance brand) and about 1/3 cup sugar. Once everything is melted together nicely, remove from heat and add in about 3/4 organic flaxseed meal. Mix well.

In another saucepan, melt a bag of vegan chocolate chips (most semi-sweet chocolate chips found in the baking aisle are vegan. Just check the ingredients!) with 1/4 cup nondairy milk of your choice, stirring constantly over low/medium heat until melted and a nice dark brown color.

Line muffin pan with 12 paper cups. Fill each one with about 2 tbsps of peanut butter mixture. Then fill each one with a couple tbsps of the chocolate mixture on top. Garnish with chopped peanuts and sea salt. Put in freezer for 70 minutes then pop out of the paper liner and treat yourself.

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