Have you ever wondered who invented peanut butter cups? And when?
Reese? Is that your answer because the most often seen peanut butter cups in stores are Resse’s peanut butter cups?
You’re right! Harry Burnet (H.B.) Reese is the man who invented peanut butter cups back in 1928.
Several years ago I would occasionally have a Resse’s cup for my afternoon snack. However, today I totally skip the candy section at grocery store since I am on a low-sugar or no-refined-sugar diet. For vegan options, it may be impossible to find peanut butter cups that are low in sugar and no dairy content.
Why not make low sugar and vegan peanut butter cups at home? It’s a lot easier than you might think.
A few months ago, I posted a vegan chocolate chips recipe where the chips are made from scratch using a few simple ingredients. Although I prefer using cocoa butter to coconut oil because it stays solid at room temperature, I wasn’t able to find any cocoa butter at my local stores. Coconut oil is a good healthy benefits to cocoa butter at one-fourth the cost.
What’s the difference between coconut oil and cocoa butter?
Coconut oil is predominantly composed of saturated fatty acids, with more than 62% of those being beneficial medium chain fatty acids, such as Lauric acid and Myristic acid. It has a melting point of 76 °F.
The main constituent of cocoa butter is the triglyceride (fat). The cocoa butter has a melting point in the range of 93 °F to 101 °F. It is easier to handle when making homemade chocolate in the hot summer.
In this recipe, I used some Baker’s unsweetened baking chocolate bars. It helps to increase the percentage of cocoa butter in the peanut butter cups and makes it less likely to melt than the pure coconut oil version. For the chocolate batter, I combine coconut oil, melted chocolate bars, some special dark cocoa powder, and some natural sweeteners, such as pure stevia extract or agave nectar. I spoon the warm chocolate batter into a lined mini muffin pan and chill the pan until the chocolate is solid. I then add the peanut butter layer (using natural peanut butter) and chill it again. Finish it by adding a layer of chocolate on top and chill it until the peanut butter cup is hard. It is so simple and no mess at all.
These dark chocolate vegan peanut butter cups are amazing snacks when served cold. You can add different flavors into the chocolate, such as mint, spicy, or sea salt. I can’t wait to try putting them in my mini vegan cheesecakes.
- 2 oz Baker’s unsweetened baking chocolate bar
- ¼ cup coconut oil
- ¼ cup special dark cocoa powder
- 1 teaspoon agave nectar
- ½ teaspoon pure stevia extract powder (Now brand)
- ⅓ cup natural peanut butter, creamy or crunchy
- Coarsely chop the chocolate bar into small chunks and place them in an oven safe mixing bowl. Carefully melt the chocolate with microwave oven on high, stopping and checking every 10 seconds.
- Add the remaining ingredients except peanut butter into the melted chocolate and use a spoon to mix them until smooth.
- Place mini cupcake liners in a mini muffin pan. Spoon approximately 1-1/2 teaspoons of chocolate batter into each muffin cup. Making approximately 10-12 cups. Refrigerate the muffin pan until the chocolate is hard. Approximately 15 minutes.
- Microwave the natural peanut butter for a few seconds until it is slightly runny. Spoon approximately 1 teaspoon peanut butter into the chilled chocolate cups. Refrigerate the muffin pan until the peanut butter layer is stiff.
- Spoon the rest of chocolate batter into each muffin cup evenly. Refrigerate the muffin pan until the cups are hard.
- Serve cold. These cups can be refrigerated in an airtight container at least one month.