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