I just got back from a great weekend up at the Russian River Valley, in Sonoma County. A beautiful place with lots of fun outdoor activities, not to mention some great wineries. We decided to escape the heat of the South Bay for a couple days, and instead spend Saturday and Sunday SUP-ing (stand up paddle boarding) the Russian River and admiring some beautiful beach sunsets.
We got onto the river just after 9 AM. The perfect start time since it was just starting to get really hot (therefore the river would actually feel nice). After a couple hours on the water, both of us started to feel a bit dehydrated and burnt (even though we put on sunscreen, twice). While it was much cooler out on the river, it was still in the upper 80’s if not 90’s. We paddled about 7 miles of the river, from Forestville to Guerneville, taking in the serenity of the valley, and the numerous party spots along the way. We also saw some river otters! They were swimming around us, diving in and out of the water, before one crawled up on the bank to devour his freshly caught meal. Neither of us had ever seen wild otters before, so we were both obviously super stoked at the sighting.
But once out of the water we were both craving something cold– for Luke that meant a nice cold beer at the local brewery, Stumptown, in Guerneville. While for me, I cooled off with a nice cold glass of water (boring, I know). But what we were both craving, were these delicious frozen peanut butter treats that we knew were waiting for us back at home.
While neither of us are the biggest peanut butter fans– no combination is more perfect than peanut butter and chocolate.
So behold, delicious peanut butter cups with a nice velvety dark chocolate topping. It’s like a Reese’s Peanut Butter Cup, except vegan.
No-Bake Vegan Peanut Butter Cups
(total time: 10 minutes prep; up to 1 hour for freezing) (serves 12)
- For the Peanut Butter Base:
- 1 cup peanut butter, smooth or creamy works
- 1/2 cup coconut flour
- 1/4 cup maple syrup (more if you want it to be really sweet)
- For the Chocolate Topping:
- 1 cup dark chocolate chips**
- 1/4-1/2 cup peanut butter, depending on how much of a peanut butter flavor you want
And that is it! Four ingredients, many of which you might already have in your kitchen.
- First, mix the base ingredients together. Make sure the coconut flour is completely combined with the peanut butter.
- Should look like dough by the end.
- Next, mix the chocolate topping ingredients in a microwave safe bowl.
- Melt the chocolate chips and peanut butter together in the microwave.
- 20 second intervals work the best, with stirring in between.
- Once the peanut butter base is mixed, put in a baking dish, making sure it is evenly flattened out.
- Putting parchment paper underneath helps here too!
- Pour the now mixed and melted chocolate topping onto the peanut butter base.
- Use a spoon or spatula to even out the chocolate topping, making sure the whole base is covered.
- Finally, put the pan in the freezer for 45-60 minutes.
- Once the treat is completely frozen, take it out and cut it into different shapes.
- This can make up to 12 squares, depending on desired size.
** I used dark chocolate chips, but milk chocolate would work too!
(Photos courtesy of FreeCoconutRecipes and Culinary Hill)