Vegan Peanut Butter Cups
These Vegan Peanut Butter Cups are easy to make and only require four simple ingredients. They are rich, chocolatey and filled with peanut butter goodness!
Servings 11 people
Calories 214kcal
Ingredients
- ½ cup peanut butter (I used a salted variety)*See note
- 3 tablespoons pure maple syrup (sub agave nectar)
- 1 teaspoon pure vanilla extract
- 10 ounces vegan chocolate chips (1 ½ cups)
Instructions
- Add standard cupcake liners to a 12-slot cupcake pan. Set aside. Make some room in your freezer for the pan to fit. This recipe makes at least 11 peanut butter cups if measured precisely. You may be able to stretch it to 12 by scraping the chocolate from the bowl.
- Add the peanut butter, maple syrup, and vanilla to a mixing bowl and combine well with a spatula. Place in the fridge while you prepare the chocolate.
- Place chocolate chips in a microwave-safe bowl and heat for 2-3 minutes on about 70% power. Stir and turn bowl every 30 seconds to prevent burning (see notes for alternative double boiler method).
- Pour ½ tablespoon of melted chocolate on the bottom of the cupcake liners. Spread with a spoon so the chocolate covers the whole bottom and touches sides of the liner. Place in the freezer for 10 minutes to firm up.
- Remove peanut butter filling from the fridge. Take a ½ tablespoon of filling and roll it into a ball. Now place on top of chocolate and gently flatten evenly with your fingers. Leave a small amount of room on all sides so the top layer of chocolate can fit. (see photos above for example)
- If the bowl of melted chocolate has firmed up a little, just stick it in the microwave for another 30-60 seconds. Now pour 1 tablespoon of melted chocolate over the peanut butter. Spread evenly with the back of a spoon, ensuring that the chocolate has poured down the sides of the peanut butter. Place back in the freezer for 10 minutes to firm up (see notes for storing suggestions). Enjoy!
Notes
PEANUT BUTTER:
* If your peanut butter brand is on the oily/runny side when you first open it, you may want to give it a good stir and stick it in the fridge for a few hours to firm up.
* If your peanut butter is unsalted, you'll want to add ½ teaspoon to the filling mixture. MELTING CHOCOLATE: You can use a double boiler OR place chocolate chips in a heat-safe (plastic-free) bowl that will fit directly over a pot with simmering water (about 1-2 inches or water). The bottom of the bowl should not touch the water. Simmer water in a pot over medium heat and stir chips in the bowl until melted. Be very careful not to get any water in the chocolate or it will seize up. MEASUREMENTS: I was very precise with measuring out the layers instead of just pouring into the liners. In my opinion, it provides the perfect chocolate to peanut butter ratio. Also, these measurements will ensure you get at least 11 peanut butter cups (possibly 12). I use a small spatula to scrape most of the melted chocolate out of the bowl. STORING: You can store them in an airtight container in the fridge for 3-4 weeks or the freezer for 2-3 months. If freezing, thaw 10 minutes before eating. They are also fine at room temp for a few hours.
* If your peanut butter brand is on the oily/runny side when you first open it, you may want to give it a good stir and stick it in the fridge for a few hours to firm up.
* If your peanut butter is unsalted, you'll want to add ½ teaspoon to the filling mixture. MELTING CHOCOLATE: You can use a double boiler OR place chocolate chips in a heat-safe (plastic-free) bowl that will fit directly over a pot with simmering water (about 1-2 inches or water). The bottom of the bowl should not touch the water. Simmer water in a pot over medium heat and stir chips in the bowl until melted. Be very careful not to get any water in the chocolate or it will seize up. MEASUREMENTS: I was very precise with measuring out the layers instead of just pouring into the liners. In my opinion, it provides the perfect chocolate to peanut butter ratio. Also, these measurements will ensure you get at least 11 peanut butter cups (possibly 12). I use a small spatula to scrape most of the melted chocolate out of the bowl. STORING: You can store them in an airtight container in the fridge for 3-4 weeks or the freezer for 2-3 months. If freezing, thaw 10 minutes before eating. They are also fine at room temp for a few hours.
Nutrition
Serving: 1peanut butter cup | Calories: 214kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Sodium: 54mg | Potassium: 88mg | Fiber: 2g | Sugar: 16g | Calcium: 44mg | Iron: 2.1mg