Description
Enjoy these vegan peanut butter cups with a creamy peanut butter filling and a rich dairy-free chocolate shell, perfect for a sweet treat thats plant-based and delicious!
Ingredients
Scale
- 1 cup natural peanut butter (smooth or crunchy)
- 1/4 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup powdered sugar (optional, for sweetness)
- Mini cupcake liners (for serving)
Instructions
- In a medium mixing bowl, combine the peanut butter, maple syrup (or agave syrup), vanilla extract, and salt. If you prefer a sweeter filling, you can add the powdered sugar at this stage.
- Using a spatula or a whisk, mix the ingredients together until they are well combined and smooth. You want a creamy consistency that is easy to scoop but still holds its shape.
- Taste the mixture and adjust the sweetness if necessary. If you like it sweeter, add a little more maple syrup or powdered sugar.
- Once youre satisfied with the flavor, set the bowl aside.
- In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil.
- Microwave the mixture in 30-second intervals, stirring in between each interval, until melted and smooth (about 1-2 minutes).
- Let the melted chocolate cool for a minute.
- Line a muffin tin with mini cupcake liners (this recipe yields about 12 cups).
- Pour a small amount of melted chocolate (about 1 teaspoon) into the bottom of each cupcake liner.
- Gently tilt the muffin tin to ensure the chocolate coats the bottom evenly.
- Place the muffin tin in the freezer for about 10-15 minutes, or until the chocolate is firm.
- Scoop about 1 tablespoon of the peanut butter filling and place it on top of the chocolate layer in each cupcake liner, flattening it gently.
- Pour another teaspoon of melted chocolate over the peanut butter filling in each cup, ensuring its completely covered.
- Tilt the muffin tin again to spread the chocolate evenly.
- Return the muffin tin to the freezer for another 15-20 minutes, or until the chocolate is completely set.
- Carefully remove the peanut butter cups from the muffin tin by peeling away the cupcake liners.
- Store the peanut butter cups in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage (separate layers with parchment paper).
- Enjoy them straight from the fridge or let them sit at room temperature for a few minutes before serving.
Notes
- Feel free to adjust the sweetness of the peanut butter filling to your liking.
- You can use any type of dairy-free chocolate chips for this recipe.
- These peanut butter cups make a great treat for parties or as a snack!
- Prep Time: 20 minutes
- Cook Time: 5 minutes