Amazing vegan and paleo butterscotch with homemade chocolate and fluffy peanut butter frosting. All this is refined sugar free made with healthy ingredients!
Since giving up white sugar and starting to experiment more on vegan treats, I get surprised every day. The things I thought I could never eat again turn out to be even better when refined sugar free and vegan.
Like butterscotch, who knew you could make toffee sugar free and vegan, and even raw and healthy?!
Well, a lot of people did before me, and now I know, and soon you’ll know too.
This month’s Peanut Butter Bash pairs peanut butter with butterscotch. I was already afraid I have to pass this month, but then thought to give it a try and went to Pinterest (where else?) to get ideas. I ran into a vegan butterscotch sauce recipe and modified it to a sticky toffee I used to fill the cups.
The Peanut Butter Bash is a group of bloggers monthly pairing peanut butter with an other ingredient. See all the recipes below:
Peanut Butter Butterscotch Cookies from Cookie Dough and Oven Mitt
Loaded Chocolate Chip Cookie Pizza from Kleinworth & Co.
Easy Peanut Butter Butterscotch Dessert Sauce from Bake Then Eat
Oatmeal Peanut Butter and Butterscotch Cookie Sticks from Simply Made Recipes
Join the Peanut Butter Recipe Box group on Facebook to find out more delicious recipes.
These butterscotch chocolate cups are amazingly delicious!
You have to put a bit of an effort to make them, but I assure you all the work pays off once you taste them.
There are three elements to make, toffee, chocolate, and frosting. I made the chocolate from scratch, too, but you can melt dark chocolate chips to cut some corners.
The frosting is made of peanut butter and chilled coconut milk whipped together. It can be used on cupcakes and cakes, too.
Read more recipes using peanut butter: Peanut Butter Recipes
- 15 fresh dates, pitted
- ¼ cup cashews
- ½ cup water (or almond or oat milk)
- ⅛ tsp vanilla powder
- 1 tbsp coconut oil
- ½ cup + 2 tbsp (150 ml) cacao butter
- ½ cup + 2 tbsp (150 ml) raw cacao powder
- 2 tbsp maple suryp
- Peanut Butter Frosting
- ⅓ cup coconut milk, chilled
- 4 tbsp peanut butter
- 1-2 tbsp maple syrup
- 1 tbsp salted peanuts to garnish
- Start by putting the cashews to soak in cold water for at least 6 hours. Drain the cashews.
- Measure all the toffee ingredients in food processor or blender and blend into a smooth and creamy toffee. You will have a little over a cup of toffee wich is plenty for the cups, store the rest in the fridge, it keeps for about a week.
- For the chocolate, melt the cacao butter over a water bath. Add maple syrup and cacao powder and mix well. Let the chocolate to cool to a thicker consistency before starting to make the cups.
- For the cups, pour a thin layer of chocolate in the bottom of small cupcake or candy papers. Add a spoonful (about half teaspoon) of toffee on the chocolate. Cover the toffee with chocolate again. You might need to spread the chocolate around the toffee with a spoon. Try to work as fast as you can before the chocolate sets too much.
- Let the cups to set well in a room temperature before storing them in the fridge.
- For the peanut butter frosting scoop ⅓ cup of chilled coconut milk out of a can (just the solid part) and put it in a bowl with the peanut butter and maple syrup and whisk to a fluffy cream with an electric whisk. Put the frosting in a piping bag and let it set in the fridge for 10 minutes before piping it on the butterscotch chocolate cup.
- Garnish with crushed salted peanuts.
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