Get the Recipe: Vegan Peanut Butter Cups
These vegan peanut butter cups are rich, creamy and chocolaty! This no bake recipe is made with only 4 ingredients. They are similar to Reese's peanut butter cups, but made completely gluten free and vegan.
Ingredients
- 1 ½ cups vegan chocolate chips
- 1 tbsp coconut oil
- ¾ cup creamy all natural peanut butter
- 1 tbsp pure maple syrup
- sea salt, optional
Instructions
- First, melt chocolate chips and coconut oil together. Stir until completely creamy.
- Place 12 muffin liners in a muffin pan.
- Scoop 1 tablespoon of melted chocolate mixture into the bottom of each muffin liner.
- Place pan in freezer for 15 minutes.
- In a small bowl, combine peanut butter and maple syrup.
- After 15 minutes, remove muffin pan from freezer. Scoop out 1 tablespoon of peanut butter mixture and add to muffin liners.
- Then, top each peanut butter dollop with more melted chocolate, enough to cover the peanut butter. Sprinkle sea salt on top if desired.
- Place pan back in freezer for 15 minutes.
- Finally, remove from freezer. Remove peanut butter cups from muffin liners.
Notes
- See photos above for step by step photos.
- To melt the coconut oil and chocolate chips, add ingredients to a skillet over low heat. Stir constantly until melted. Or, microwave in 30 second increments, stopping to stir between each.
- Do not make this recipe without muffin liners. They are much needed to help remove the peanut butter cups from the pan.
- Use all natural creamy peanut butter, not the kind with added oils or sugars.
- If not strictly vegan, feel free to use honey instead of maple syrup.
- For Keto, use sugar free chocolate and low carb liquid sweetener.
- Store the peanut butter cups in the fridge or freezer.
Calories: 224kcal, Carbohydrates: 18g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 69mg, Potassium: 95mg, Fiber: 2g, Sugar: 13g, Calcium: 39mg, Iron: 2mg