Vegan Peanut Butter Cups

Prep Time 10 mins Cook Time 0 minutes Serves 12 peanut butter cups

Vegan peanut butter cups made with simple ingredients. Better than Reese's!


    For the Chocolate Layer

  • 10 oz bag of semi sweet dairy free chocolate chips
  • 2 tablespoons virgin coconut oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon vanilla extract
  • For the Peanut Butter Filling

  • 3/4 cup all natural peanutbutter, chilled in the fridge (only ingredients should be peanuts and salt)
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon sea salt
  • 1 tablespoon coconut palm sugar


  1. Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
  2. Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low*
  3. Once chocolate is melted, add in ¼ teaspoon sea salt and ¼ teaspoon vanilla extract
  4. Once chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners
  5. Pour 1 tablespoon of chocolate mixture in the bottom of each muffin liner
  6. Place muffin tin in freezer for 10-15 minutes, or until chocolate is set
  7. While chocolate is hardening, make the peanut butter mixture
  8. Add ¾ cup of chilled peanutbutter (see note above) to a bowl *note - peanut butter should be thick not drippy)
  9. Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined
  10. Remove muffin tin from freezer and place 1 tablespoon of peanut butter mixture on top of each layer of chocolate
  11. Drizzle one teaspoon of chocolate mixture over the tops of each muffin cup, making sure to cover the tops well
  12. Freeze for 15 minutes, or until chocolate is set
  13. Store in freezer or fridge (note - if left in freezer long leave out for a minute or so to soften slightly)


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