Vegan Peanut Butter Cup Recipe

Vegan Peanut Butter Cup Recipe

Peanut butter + chocolate = true happiness 

This is the easiest recipe ever and I honestly think it beats Reese’s peanut butter cups, and the best thing about it is it’s cheap, quick and you can make a LOAD of them all for yourself (or you can share if you’re feeling generous).

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This simple recipe only asks for five ingredients, no fancy baking skills or vegan substitutes needed here, it’s foolproof.

If you want to be extra healthy you can choose natural peanut butter with no palm oil (#savetheorangutans!) or extra sugar added. Natural peanut butter should only have two ingredients - peanuts and salt.

I like to use dark chocolate which is naturally dairy free for this recipe, but you can also find dairy free ‘milk’ chocolate at the supermarket. I find this chocolate tastes a bit too sugary and sweet, for this recipe as the bitterness of dark chocolate is a nice contrast against the sweet peanut butter filling.

Whip these vegan treats up in under 20 minutes and save these in your freezer for when you have those chocolate cravings or need a boost of energy before the gym (this how I usually eat them!).

Vegan Peanut Butter Cups Recipe

Ingredients

  • Dark dairy free chocolate 200g

  • Icing sugar 60g

  • Peanut butter 125g (around 1/2 a cup)

  • Vanilla extract 1/2 tsp

  • Salt 1/4 tsp

Method

  1. To melt the chocolate: Break the chocolate up into small pieces and place in a small ceramic bowl. Fill a large pot just a few inches deep of boiling water, place the smaller bowl with the chocolate pieces into the pot of hot water. (whatever you do, don’t put the pot on a hot hob as this will ruin your chocolate!). Be patient and let the chocolate slowly melt, stirring every now and then. It should naturally melt after about 10 mins, if not add more boiling water to the large pot and repeat.

  2. To make the peanut butter filling: In a large bowl mix the peanut butter, icing sugar, salt and vanilla extract until it forms a soft dough.

  3. Add a tablespoon or two of the melted chocolate into cupcake liners making sure you cover the base of each liner.

  4. Make the peanut butter filling by rolling a small piece of the dough into a ball and flattening them with your hand and place on top of the melted chocolate - think of it like a sandwich, and you’re adding in the filling! Make sure the pieces of dough are large enough to fit into the base of the cupcake liners and cover the melted chocolate.

  5. Finish off each peanut butter cup by covering the dough and the sides of it with one final layer of melted chocolate. Repeat until you’ve used all of your peanut butter dough and chocolate.

  6. Once you’re all done pop them into some plastic containers and into the freezer (or fridge, but I prefer these frozen for that extra crunch) for about 30 mins.

  7. Enjoy! I store mine in the freezer, but you can store in the fridge or cupboard depending on your preference.

I hope you enjoyed making these treats! I’d love to know how you got along, leave a comment below and let me know!

Nic & Steph
☽✧

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