Vegan Peanut Butter Cups

Three vegan peanut butter cups stacked on each other with the top one sliced in half revealing the inside.

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5 from 11 votes

Whip up a batch of these homemade vegan peanut butter cups and watch them disappear faster than you can say "more, please!" Perfectly combining guilt-free indulgence with vegan goodness, these treats are a surefire way to satisfy your sweet tooth and impress your friends.

Prep Time15

Freeze Time1 5

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 168kcal

Author: Michelle Cehn

Ingredients

Chocolate Exterior

1 ¼ cups vegan chocolate chips
1 teaspoon coconut oil

Peanut Butter Filling

½ cup peanut butter the creamy no-stir kind
½ tablespoon coconut oil
¼ teaspoon vanilla extract
2 tablespoons powdered sugar
1 tablespoon vegan protein powder optional

Optional Toppings:

chunky sea salt
sprinkles
chopped peanuts

Instructions

Line a muffin tray with silicone cupcake liners.
In a microwave-safe bowl or using a double boiler, melt the chocolate chips with coconut oil until smooth. Distribute half of the melted chocolate among the muffin cups, filling each about a third of the way. Place the tray in the freezer for at leaast 5 minutes until the chocolate stiffens.
To make the peanut butter filling: In a small bowl, add the peanut butter and coconut oil and microwave for 30 seconds to melt. Stir in the vanilla extract and powdered sugar until well combined. If desired, add a scoop of vegan protein powder.
Remove the tray from the freezer. Spoon the peanut butter mixture over the chilled chocolate in each cup, and flatten the surface with the back of a spoon.
Top each cup with the remaining melted chocolate, covering the peanut butter layer completely, and before the chocolate hardens, sprinkle sea salt, sprinkles, or chopped peanuts over the top.
Refrigerate the tray until the chocolate is firm, at least 1 hour.
Once set, remove the peanut butter cups from the liners and enjoy!

Video

Notes

Peanut Butter Consistency: Use creamy, no-stir peanut butter for the best texture in your filling. If you're using natural peanut butter, ensure it's well mixed to avoid oil separation in your cups.

Layering Technique: To create even layers of chocolate and peanut butter, gently tap the muffin tray on the counter after adding each layer. This helps remove any air bubbles and ensures the layers settle flat and even.

Storage: Store your vegan peanut butter cups in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them for up to three months, then let them thaw in the refrigerator before enjoying.

Customizing Flavors: Feel free to experiment with different flavors in your peanut butter filling. Adding a small amount of cinnamon, nuts, or dried fruit can add a unique twist that stands out!

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