Dark Chocolate Vegan Peanut Butter Cups Recipe

Craving a sweet treat that’s rich, indulgent, and totally guilt-free? Let me introduce you to my absolute favorite homemade vegan peanut butter cups—your taste buds will thank you!

Crafting Dark Chocolate Peanut Butter Cups that are not only indulgent but also good for you is a labor of love. Just look at the ingredients: vegan dark chocolate, all-natural peanut butter, pure maple syrup, and a few drops of vanilla extract.

And then consider what those ingredients have to offer. Antioxidants and protein for a start.

And don’t forget taste. Here’s a dessert that tastes fantastic while also being good for you.

Dark Chocolate Vegan Peanut Butter Cups Recipe Ingredients

• Vegan Dark Chocolate Chips: Rich in antioxidants, provides a deep chocolate flavor.
• Coconut Oil: Adds creaminess and healthy fats, contributes to smooth texture.
• Natural Creamy Peanut Butter: High in protein, offers a nutty taste and velvety texture.
• Maple Syrup: Natural sweetener, adds subtle caramel notes and enhances sweetness.
• Sea Salt: Balances flavors by enhancing sweetness and adding a savory contrast.

Dark Chocolate Vegan Peanut Butter Cups Recipe Ingredient Quantities

• 1 cup vegan dark chocolate chips
• 2 tablespoons coconut oil
• 1/2 cup natural creamy peanut butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

How to Make this Dark Chocolate Vegan Peanut Butter Cups Recipe

1. A 12-cup muffin tin can be lined with paper liners.

2. In a bowl that can withstand heat, mix together the vegan dark chocolate chips and 1 tablespoon of coconut oil.

3. Melt the chocolate mix in a bowl set over a pan of simmering water or in the microwave, and stir until smooth.

4. In another bowl, combine the peanut butter, 1 tablespoon of coconut oil, maple syrup, vanilla extract, and sea salt, and stir until completely blended.

5. Place a tablespoon of melted chocolate in each muffin cup, and tilt it to spread the chocolate evenly over the bottom.
1. Melt some chocolate with a double boiler.
2. Use a tablespoon to portion out the chocolate.
3. Use the muffin tin and a funnel to help pour the chocolate into the cups without making a mess.

6. Put the tray into the freezer for about 10 minutes, or until the chocolate is firm.

7. Once the chocolate has solidified, take a tablespoon of the peanut butter blend and place it atop the chocolate layer in each cup.

8. Place another tablespoon of melted chocolate over the layer of peanut butter, smoothing the top.

9. Place the tray back in the freezer and allow the cups to set for approximately 15-20 minutes.

10. When they have set, take the peanut butter cups out of the muffin tin and keep them in an airtight container in the refrigerator.

Dark Chocolate Vegan Peanut Butter Cups Recipe Equipment Needed

1. 12-cup muffin tin
2. Paper liners
3. Heatproof mixing bowl
4. Saucepan (for simmering water)
5. Microwave (optional)
6. Mixing bowls (2, separate)
7. Stirring spoon or spatula
8. Measuring spoons
9. Funnel (optional)
10. Freezer
11. Airtight container

FAQ

• Q: Can I use other nut butters instead of peanut butter?A: Yes, you can substitute for peanut butter with almond butter, cashew butter, or sun butter (sunflower seed butter)
• Q: Are these peanut butter cups gluten-free?A: Yes, the ingredient list is completely gluten-free, which means this recipe is safe for you if you have a gluten sensitivity.
• Q: How do I store these peanut butter cups?A: Keep them in a container that won’t let any air get in. Then, put them in the fridge. They’ll be good for two weeks. If you want to keep them longer, you can freeze them. They’ll be good for three months in the freezer.
• Q: Can I make these peanut butter cups refined sugar-free?A: Yes, using vegan dark chocolate chips made with unrefined sugar will ensure the recipe is free of refined sugar.
• Q: Can I freeze the peanut butter cups?A: Indeed, freezing them is an option. Each cup can be wrapped up, and then they can be stashed in a kind of container suitable for the freezer. After that, they should be good for about three months.
• Q: What can I use if I don’t have coconut oil?You may substitute another neutral oil, like canola, vegetable, or even coconut oil, when the recipe calls for butter.
• Q: How can I make the chocolate layer thicker?A: If you want to use more chocolate, increase the amount evenly between the bottom and top layers. Be sure to adjust the amount of coconut oil so the layers will still set properly.

Dark Chocolate Vegan Peanut Butter Cups Recipe Substitutions and Variations

1 cup vegan semi-sweet chocolate chips can be substituted for vegan dark chocolate chips for a slightly sweeter flavor.
If a neutral taste is preferred, then vegetable shortening can be used instead of coconut oil, in the amount of 2 tablespoons.
1/2 cup almond or cashew butter can substitute for natural creamy peanut butter if you’re looking for a different nutty way to go.
Agave syrup can be used in place of maple syrup to achieve a different kind of sweetness. The amount required is the same as for maple syrup: 2 tablespoons.
1/4 teaspoon kosher salt may be used in place of sea salt if you have that on hand.

Pro Tips

1. Ensure Smoother Chocolate: To achieve a glossy and smooth chocolate layer, add a tiny pinch of sea salt to the chocolate mixture while melting, which helps enhance the flavor and texture.