Chocolate Peanut Butter Cup Pies (Vegan & Gluten-Free)

Chocolate Peanut Butter Cup Pies (Vegan & Gluten-Free) could be just the gluten free and dairy free recipe you've been looking for. One serving contains 255 calories, 7g of protein, and 16g of fat. This recipe serves 12. For $1.05 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up maple syrup, coconut oil, cane sugar, and a few other things to make it today. It works best as a side dish, and is done in around 30 minutes. 9 people have made this recipe and would make it again. It is brought to you by Go Dairy Free. Overall, this recipe earns a good spoonacular score of 49%. Similar recipes include Peanut Butter Cup Pancakes (Vegan + Gluten Free), Gluten-Free Peanut Butter and Chocolate Truffle Cup-Cookies, and Baked Peanut Butter Banana Donuts with Chocolate Peanut Butter Glaze (Gluten Free + Vegan).

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make crusts, preheat your oven to 350F.Stir together the almond meal, oat flour, cocoa powder, sugar and salt in a medium bowl. Stir in the melted coconut oil and maple syrup until well combined.Lightly grease a standard 12-cup muffin tin (unnecessary if using silicone) and place strips of parchment paper in each slot to create tabs for easy removal. Divide the crust mixture evenly into the 12 wells, and press firmly to even out.Bake for 8 to 10 minutes. Allow to cool completely in the pan, while you make filling.To make the filling, drain the cashews and place them in a food processor or high-powered blender with the coconut milk, peanut butter, maple syrup, cane sugar and melted coconut oil. Blend on high for 1 to 2 minutes, or until smooth and creamy. Add the vanilla and pulse to combine.Pour the peanut butter mixture on top of the cooled crusts in your muffin tin and even it out. Cover and chill in the freezer for 2 to 3 hours, or until firm.To make chocolate glaze, whisk or blend the cocoa powder, maple syrup and coconut oil together until smooth and creamy. Taste test and add an additional 1 to 2 teaspoons of maple syrup, if desired.Remove the personal pies from the freezer. Carefully remove each pie from muffin tin, by using parchment paper tabs and butter knife to help pop them out. Spread with the chocolate glaze.Store in refrigerator until ready to serve. Can be frozen, if preferred.

 

Step by step:

1. To make crusts, preheat your oven to 350F.Stir together the almond meal, oat flour, cocoa powder, sugar and salt in a medium bowl. Stir in the melted coconut oil and maple syrup until well combined.Lightly grease a standard 12-cup muffin tin (unnecessary if using silicone) and place strips of parchment paper in each slot to create tabs for easy removal. Divide the crust mixture evenly into the 12 wells, and press firmly to even out.

2. Bake for 8 to 10 minutes. Allow to cool completely in the pan, while you make filling.To make the filling, drain the cashews and place them in a food processor or high-powered blender with the coconut milk, peanut butter, maple syrup, cane sugar and melted coconut oil. Blend on high for 1 to 2 minutes, or until smooth and creamy.

3. Add the vanilla and pulse to combine.

4. Pour the peanut butter mixture on top of the cooled crusts in your muffin tin and even it out. Cover and chill in the freezer for 2 to 3 hours, or until firm.To make chocolate glaze, whisk or blend the cocoa powder, maple syrup and coconut oil together until smooth and creamy. Taste test and add an additional 1 to 2 teaspoons of maple syrup, if desired.

5. Remove the personal pies from the freezer. Carefully remove each pie from muffin tin, by using parchment paper tabs and butter knife to help pop them out.

6. Spread with the chocolate glaze.Store in refrigerator until ready to serve. Can be frozen, if preferred.

Nutrition Information:

covered percent of daily need