Vegan Reese's Caramel Big Cups
These Vegan Reese’s Caramel Big Cups combine rich chocolate, creamy peanut butter, and gooey vegan caramel for the ultimate bite-sized treat. A tasty, plant-based version of the delightful Halloween candy.
Equipment
Ingredients
Peanut Butter Layer
- 7 Tablespoons Smooth Natural Peanut Butter ideally use the runny part
- ¼ Cup Peanut Powder or Fine Almond Flour
- ¼ Cup Maple Syrup
- ½ Teaspoon Vanilla
Caramel Layer
- ½ Pound Pitted Medjool Dates
- 2 Tablespoons Nut Butter peanut butter, cashew butter, or almond butter
- 1 Teaspoon Vanilla
- ½ Teaspoon Salt
Chocolate Layer
- 12 Ounces Vegan Chocolate I used a mix of 100% cacao and semi-sweet chocolate
Instructions
- Line a mini muffin tin with mini muffin liners.
- Whisk together the peanut butter, peanut powder, maple syrup, and vanilla. Roll the peanut butter mixture into 24 half-tablespoon sized discs.
- Make the date caramel. Blend all the caramel ingredients in a food processor until a ball forms in the processor. Divide into 24 parts and roll/flatten into discs.
- Press each caramel disc together to a peanut butter disc, to create 24 total caramel-peanut butter discs.
- In a small, high-sided, microwave safe bowl melt the chocolate on 50% power. After the first minute, stir every 30 seconds for 15-30 seconds, to avoid overheating the chocolate.
- Measure a tablespoon of chocolate into a muffin cup. Press a caramel-peanut butte disc inside the chocolate and smooth the top, adding a drop of additional chocolate if necessary. Repeat with the remaining discs, filling the muffin tin.
- Freeze for 15-20 minutes or refrigerate 30 minutes, until solid. Serve and enjoy!
Video
Nutrition
Calories: 147kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.001mg | Sodium: 58mg | Potassium: 107mg | Fiber: 2g | Sugar: 16g | Vitamin A: 18IU | Calcium: 32mg | Iron: 1mg