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Indulge in the perfect blend of rich chocolate and creamy peanut butter with these irresistible Peanut Butter Cups. Whether you’re a fan of classic treats or looking for a vegan-friendly option, these homemade delights are sure to satisfy your sweet tooth.
Growing up, Peanut Butter Cups were always my go-to treat. There’s something magical about the combination of smooth chocolate and nutty peanut butter that brings back so many fond memories. Now, I love making them at home, especially knowing I can customize them to fit my dietary needs.
Get ready to embark on a delicious journey with this easy-to-follow recipe. You’ll be amazed at how simple it is to create these delectable Peanut Butter Cups right in your own kitchen.
What to Expect
- Time: Approximately 1 hour 30 minutes (including setting time)
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, ensure your muffin mold is lined with paper or silicon liners to prevent sticking.
Ingredients You’ll Need
| For the Chocolate Layer | Quantity |
|---|---|
| Semi-sweet vegan chocolate chips | 1 1/4 cups |
| Melted coconut oil | 2 tablespoons |
| For the Peanut Butter Layer | Quantity |
| Unsalted natural peanut butter | 3/4 cup |
| Melted coconut oil | 2 tablespoons |
| Powdered sugar | 2 tablespoons |
Step-by-Step Guide
- Line: Line a standard 12-cup muffin mold with paper liners or silicon liners.
- Melt: Combine the chocolate chips and melted coconut oil in a microwave-safe bowl and heat for 30-second intervals, mixing to combine after each interval, until the chocolate is smooth and glossy.
- Chocolate Base: Pour 1 to 2 teaspoons of melted chocolate in each muffin liner to cover the bottom of each liner. Let the chocolate layer set in the freezer for 10 minutes until firm.
- Make the Peanut Butter Mixture: When the chocolate layer is almost done, combine the peanut butter and coconut oil in a small microwave-safe bowl. Heat the mixture for 20 seconds in the microwave and mix well before adding powdered sugar and mixing until sugar is completely dissolved and you get a pourable mixture.
- Peanut Butter Layer: Once the chocolate base has set, pour 2 to 3 teaspoons of peanut butter mixture over each chocolate base. Place back into the freezer to set for another 10 minutes.
- Final Chocolate Layer: If the chocolate mixture from before has solidified, simply heat it up in the microwave for 30-second intervals until smooth and glossy again. Pour 1 to 2 teaspoons of melted chocolate over the peanut butter layer in each muffin liner and freeze completely for at least 1 hour before eating.
Pointers for Perfection & How to Store
For the best results, make sure to use refined coconut oil for a more neutral taste. If you’re not a fan of coconut, you can also use vegan butter or regular butter if you’re not lactose-intolerant. Store your Peanut Butter Cups in an airtight container in the refrigerator for up to 10 days, or freeze them for up to 2 months.
For more delicious recipes, check out No Bake Coconut Cups Easy Vegan Gf Treats.
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Peanut Butter Cups
- Total Time: 45
- Yield: 12 cups 1x
- Diet: Gluten Free
Description
These homemade Gluten-Free Vegan Peanut Butter Cups are the ultimate healthy treat that tastes better than the real thing. Made with just 5 simple ingredients, they feature a creamy, sweet peanut butter center sandwiched between rich layers of dark chocolate. They are dairy-free, refined sugar-free, and perfect for keeping in the freezer for a quick sweet fix.
Ingredients
— The Chocolate Shell —
1 ½ cups vegan dark chocolate chips (or semi-sweet chocolate chunks)
1 tablespoon coconut oil (to help the chocolate melt smoothly)
— The Peanut Butter Filling —
½ cup creamy natural peanut butter
3 tablespoons pure maple syrup (or powdered sugar for a firmer texture)
2 tablespoons almond flour or coconut flour (to thicken the filling)
½ teaspoon vanilla extract
Pinch of sea salt (optional, for topping)
Instructions
1. Prep Molds: Line a standard muffin tin with 10–12 paper liners, or use a silicone mini-muffin mold for smaller cups.
2. Melt Chocolate Base: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth and melted.
3. Create Bottom Layer: Spoon about 1–2 teaspoons of the melted chocolate into the bottom of each muffin liner. Tilt the tin slightly to coat the bottom evenly. Place the tin in the freezer for 10 minutes to set.
4. Make Filling: While the base freezes, mix the peanut butter, maple syrup, almond flour (or coconut flour), and vanilla in a small bowl until smooth and slightly stiff. If the mixture is too runny, add a little more flour.
5. Add Filling: Remove the tin from the freezer. Place a small dollop (about 1 teaspoon) of the peanut butter mixture into the center of each frozen chocolate disk. Use the back of a spoon or your finger to gently flatten the peanut butter, leaving a small gap around the edges so the top chocolate layer can seal it in.
6. Cover & Freeze: Pour the remaining melted chocolate over the peanut butter layer, smoothing it out to cover the filling completely. Sprinkle with a pinch of flaky sea salt if desired. Return to the freezer for at least 20 minutes to set completely.
Notes
Storage: Since these are made with natural peanut butter and coconut oil, they are best stored in the fridge or freezer to prevent melting.
Nut-Free Option: Substitute the peanut butter with sunflower seed butter or tahini for a nut-free version.
Crunch Factor: For a texture like a crunchy Reese’s, stir some crushed peanuts or gluten-free crisp rice cereal into the peanut butter filling.
Sweetener: If you prefer a texture exactly like the store-bought candy, use organic powdered sugar instead of maple syrup for the filling.
- Prep Time: 15
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9
- Sodium: 45
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use regular chocolate chips instead of vegan ones?
- Yes, if you’re not lactose-intolerant, feel free to use regular chocolate chips.
- What can I use instead of peanut butter?
- You can use almond butter, cashew butter, or sunflower seed butter in equal quantities.
Can I use a sugar substitute?
Yes, you can use Lakanto Powdered Sweetener as a 1:1 substitute for powdered sugar.
Dig In & Enjoy!
Now that you have all the tips and tricks, it’s time to make your own batch of Peanut Butter Cups. Enjoy the creamy, dreamy combination of chocolate and peanut butter, and share them with your loved ones. For more delicious ideas, follow me on Pinterest.