Description
These Crunchy Chocolate Edamame Butter Cups are a nut-free, vegan twist on the classic peanut butter cup treat! Made with roasted edamame, avocado oil, and monk fruit sweetener, covered in rich dairy-free chocolate for a creamy, crunchy, plant-based protein chocolate dessert.
Ingredients
Scale
1 cup crunchy roasted edamame beans
2 tablespoons avocado oil
2 tablespoons monk fruit sweetener
2 cups dairy-free chocolate chips
1 teaspoon coconut oil
Instructions
- Add the roasted edamame to a food processor and blend until crumbly. Add the monk fruit sweetener and slowly drizzle in avocado oil while processing, stopping and scraping down the sides as needed, until a thick, textured, slightly crunchy “butter” forms. It will resemble a coarse wet sand mixture.
- In a microwave-safe bowl or double boiler, melt the dairy-free chocolate with coconut oil until smooth and pourable.
- Spoon about 1/2 teaspoon of melted chocolate into the bottom of each mold and spread evenly. The amount of chocolate you pour in for the bottom layer will depend on what size cups you use, so fill them about 1/3 of the way full. Freeze for 5-10 minutes to set.
- Add 1/2 teaspoon of edamame butter mixture to the center of each cup, gently flattening it to be even with or slightly below the top of the cup (use 1 teaspoon for larger cups/molds). Leave a small border around the edges. Cover with another layer of melted chocolate, tapping the tray gently to smooth the tops.
- Refrigerate or freeze until fully set, about 20–30 minutes. Pop each candy out of the mold or peel off the liners and enjoy! Keep them stored in an airtight container in the fridge for 1 week or in the freezer for 2 months.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION
I used this silicone peanut butter cup mold.