Vegan Chocolate Peanut Butter Cup Recipes

VEGAN PEANUT BUTTER CUPS

Steps:

• Melt chocolate in a microwave safe bowl for 45 seconds.
• Place ½ tbsp of melted chocolate into each of 12 small silicone molds (see pictures).
• Refrigerate for 20 minutes or until chocolate has hardened.
• For the filling, mix the peanut butter, coconut oil, vanilla extract, and maple syrup until smooth.
• Add 1 tsp of the filling into each cup.
• Cover filling with melted chocolate, filling to the top of the mould. (You can microwave to melt your chocolate again if it has hardened back up.)
• Refrigerate 30 minutes or until the peanut butter cups are hard enough to transfer from the moulds.
• Store in the fridge for up to 10 days.

VEGAN PEANUT BUTTER CUPS

Steps:

• Start by melting the chocolate layer. Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
• Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low* Alternatively you can microwave in small increments and stir until melted, but be careful not to burn the chocolate.
• Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract and stir to combine
• Once the chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners
• Pour 2 teaspoons of chocolate mixture in the bottom of each muffin liner. Once you are done filling each liner, tap the pan down a few times to get the chocolate to sit flat.
• Place muffin tin in freezer for 10-15 minutes, or until chocolate is set
• While chocolate is hardening, make the peanut butter mixture
• Add 3/4 cup of chilled peanut butter (see note above) to a bowl *note - peanut butter should be thick not drippy)
• Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined
• Remove muffin tin from freezer and place distribute the peanut butter mixture on top of each layer of chocolate, flattening it down in the center
• Drizzle remaining chocolate mixture over the tops of each muffin cup, making sure to cover the peanut butter completely
• Freeze for 15 minutes, or until chocolate is set
• Store peanut butter cups in the freezer or fridge. I like to keep mine in a ziploc bag in the freezer

VEGAN CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Gently mix together the first set of melted coconut oil, maple syrup and raw cocoa powder in a bowl. It should be smooth and runny.
• Spoon 1/2-1 tbsp into the bottom of a lined muffin tin. Start with about 1/2 tbsp in each, then divide the rest between the 12 if there is extra. You can make 12 large cups or 24 mini cups (start with 1 tsp per cup if doing mini cups). If you don't have a muffin tin, you can just use paper or silicone cupcake liners on a plate.
• Place the entire tray in the freezer for 10 minutes.
• Mix together the ingredients for the peanut butter filling in a bowl. Mix well until it's smooth and the nutritional yeast is mixed in completely.
• Remove the chocolate cups from the freezer and spoon the peanut butter filling into each cup. It should be about 1 heaping tbsp/cup. Spread about so the filling is somewhat flat.
• Place in the freezer for about 20 minutes to firm.
• When you're ready, mix together the second set of chocolate ingredients. Once the peanut butter cups are ready, spoon the mixed chocolate ingredients over top of each cup. Tilt the tray left-right-back and forth to help evenly spread the chocolate.
• Place back in the freezer for about 10 minutes or until the chocolate is set and enjoy!

SKINNY VEGAN CHOCOLATE PEANUT BUTTER CUP SMOOTHIE

Steps:

• Combine almond milk, peanut butter powder, cocoa powder, syrup, and ice cubes in a blender; blend until smooth.