Vegan Peanut Butter Cups
These homemade vegan peanut butter cups taste better than Reese's and are so easy to make!
Servings: 12
Ingredients
For the Chocolate Layer
- 10 oz semi-sweet dairy free chocolate chips
- 2 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
For the Peanut Butter Filling
- 3/4 cup all natural peanut butter chilled in the fridge (the only ingredients should be peanuts and salt)
- 1/4 cup pure maple syrup
- 1/4 teaspoon sea salt
- 1 tablespoon coconut palm sugar
Instructions
- Start by melting the chocolate layer. Add 2 tablespoons of coconut oil to a saucepan and heat that over low heat, until melted.
- Add a 10 oz bag of dairy free chocolate chips, stirring on low heat, until melted (this will take around 5 minutes). Be sure not to burn the chocolate and only melt it over low heat. Alternatively, you can microwave the coconut oil and chocolate together in 20-30 second increments, stirring each time, until melted.
- Once the chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract and stir to combine.
- Once the chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners.
- Pour 2 teaspoons of the melted chocolate mixture in the bottom of each muffin liner. Once you are done filling all of the liners, tap the pan down on the countertop a few times to get the chocolate to sit flat.
- Place the muffin tin in the freezer for 10-15 minutes, or until the chocolate is set.
- While the chocolate is hardening, make the peanut butter filling.
- Add 3/4 cup of chilled natural peanut butter to a bowl. Note - the peanut butter should be thick and not drippy since it has been chilled.
- Add the maple syrup, sea salt, and coconut palm sugar to the peanut butter and stir it all up with a fork until well combined.
- Remove the muffin tin from the freezer and distribute the peanut butter mixture onto the top of each layer of chocolate, flattening it down in the center.
- Drizzle the remaining melted chocolate over the tops of each muffin cup, making sure to cover the peanut butter completely.
- Freeze the peanut butter cups for 15 minutes, or until the chocolate is set.
- Store leftover peanut butter cups in the refrigerator or freezer.
Video
Nutrition
Calories: 256kcal | Carbohydrates: 23g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 169mg | Potassium: 106mg | Fiber: 2g | Sugar: 17g | Calcium: 46mg | Iron: 2mg