Valentine's Day is this weekend. Instead of buying store bought chocolate that comes in a lot of packaging, how about making them the perfect chocolate treat from scratch. Or if you need a fun at-home activity to do by yourself or with your sweetie, you can make these together. 

These Vegan Peanut Butter Cups take about 45 minutes to make, but 30 of that is cooling in the fridge.

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Vegan Peanut Butter Cups

Yield: 16 mini cups

Prep time: 5 minites

Total time: 45 minutes

Ingredients

Allergen Friendly Chocolate Chips | 1 cup - 1.5 cup

Canola Oil | 1 tbsp

Peanut Butter | 1/2 cup

Directions

1. Line a mini muffin tray with cupcake liners.

2. Add chocolate chips and canola oil to a small dish and heat in the microwave until melted, stirring every 15-20 seconds. You can also use a double broiler which will prevent the chocolate from being grainy after cooling.

3. Use a tsp to scoop a thin layer of melted chocolate in the bottom of the cupcake liners. Cool in the fridge for 15 minutes. 

4. After 15 minutes, scoop a little bit of peanut butter in the middle of the chocolate later. Then cover the peanut butter with the remaining chocolate until all cups are covered. You may need to melt the extra .5 cup to cover the peanut butter depending on how thick your base layer is. Cool in the fridge for 15 minutes.

5. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 160 | Fat: 11 g | Saturated Fat: 4.5 g | Cholesterol: 0 mg |

Sodium: 15 mg | Total Carbs: 13 g | Dietary Fiber: 2 g | Sugars: 10 g | Protein: 3 g