Kitchen
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chocolate and peanut butter cups

I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends.

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Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds)

1-1,5 dl of oat meal

1-1,5 dl of almond milk

3-4 generous table spoons of natural unsalted peanut butter

2 generous table spoons of almond paste

2-3 table spoons of agave syrup

1/2 tea spoon of vanilla extract

200 g of dark chocolate (melted)

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Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with a blender. You can add a bit more almond milk if you think that the mix should be more liquid. Melt the chocolate in a small saucepan over low heat.

Place your paper baking molds on a tray or a big plate and with the help of a tea spoon, pour a little bit of melted chocolate to cover the bottom of each baking mold. Then add a thick layer of the pastry (which is a bit sticky and difficult to get out of the spoon nicely, but the top layer of chocolate will cover any imperfections) and again a thick layer of chocolate on top.

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Place the tray/plate into the fridge for at least 4 hours and serve them cold straight from the fridge. This recipe makes at least 30-35 delicious chocolate and peanut butter cups. For a 100% guaranteed gluten-free version, make sure that the oats you use are certified gluten-free as most of the oat meal on the market is most likely contaminated with wheat at some stage of the production.

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