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Ingredients
US|METRIC
4 SERVINGS
- 2 cups vegan chocolate chips
- 2 tsp. refined coconut oil
- 1/3 cup smooth peanut butter
- 1 Tbsp. maple syrup
- 3 Tbsp. oat flour
- 6 medjool dates (soft)
- 1/4 cup unsalted peanuts (roasted)
- vegan chocolate chips
- semi sweet chocolate
- refined coconut oil (– I use refined to not have any coconut flavor in these vegan peanut butter cups)
- smooth peanut butter (– all natural)
- maple syrup
- nougat
- oat flour
- nougat
- medjool dates (are our vegan stand-in for caramel sauce. Medjool are best here as they are nice and soft)
- 1 can toast (your nuts at home if you only have unroasted peanuts)
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