These are a healthier twist on the classic candy, and they’re super easy to make. I love creating recipes that are quick and satisfying, especially when they remind me of the flavors I grew up with.
Peanut butter and chocolate are a match made in heaven. When you make these Homemade Vegan Chocolate Peanut Butter Cups at home, you can control the ingredients, ensuring they’re vegan and free of any unnecessary additives. Plus, they make a great snack for when you need a little energy boost or just want something sweet. Making these at home also allows you to experiment with different types of chocolate and nut butters, so you can customize them to your taste.
I remember the first time I made these Homemade Vegan Chocolate Peanut Butter Cups; it was a rainy afternoon, and I wanted to create something special for my family. The smell of melted chocolate filled the kitchen, and it brought back memories of the desserts my mom used to make. It’s moments like these that remind me why I love cooking so much. It’s not just about the food; it’s about the joy of creating something with your own hands and sharing it with others.
These cups are perfect for busy days when you need a quick treat. They’re also a hit at parties and gatherings because everyone loves them. Plus, they’re vegan, so they fit into a variety of dietary preferences.
So, grab your ingredients, and let’s make some delicious Homemade Vegan Chocolate Peanut Butter Cups together. Trust me, once you try these, you’ll never want to buy store-bought ones again. Let’s get started and bring a little sweetness into your day.
Chef’s Notes – Homemade Vegan Chocolate Peanut Butter Cups
- Use High-Quality Chocolate: Opt for high-quality unsweetened chocolate and cocoa powder for a richer and smoother taste.
- Microwave Intervals: When melting chocolate in the microwave, do it in short intervals (10-15 seconds) and stir well each time to prevent burning.
- Room Temperature Ingredients: Ensure all ingredients, especially the coconut oil and peanut butter, are at room temperature for easier mixing and smoother consistency.
- Layering Tips: Use a small spoon or a piping bag to create even layers of chocolate and peanut butter, ensuring a neat and uniform look for each cup.
- Quick Chill: Speed up the chilling process by placing the muffin pan in the freezer for a few minutes if you’re in a hurry.
- Flavor Variations: Add a pinch of sea salt or a dash of vanilla extract to the chocolate mixture for a flavor twist. For a nutty crunch, sprinkle some chopped nuts on top before the final chill.
- Storage Advice: Store the cups in an airtight container in the refrigerator to keep them fresh and firm. They can also be stored in the freezer for up to three months.
Homemade Vegan Chocolate Peanut Butter Cups
Get ready to indulge in these delightful Homemade Vegan Chocolate Peanut Butter Cups! Perfectly balanced with rich chocolate and creamy peanut butter, these treats are a must-try for any dessert lover. They’re simple to make, healthy, and absolutely delicious. Whether you’re a seasoned chef or a beginner, this recipe will have you feeling like a pro in no time. Make a batch today and enjoy a guilt-free treat that everyone will love!
10
cups20
minutes10
minutes120
kcal20
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minutesKeep the screen of your device on
Ingredients
2 ounces Unsweetened chocolate chunks
1/4 cup Melted coconut oil
1/4 cup Dark cocoa powder
1 teaspoon Agave syrup
1/2 teaspoon Stevia powder
1/3 cup Smooth or chunky natural peanut butter
- Alternative Ingredients:
Unsweetened chocolate bar can be replaced with dairy-free chocolate chips.
Agave syrup can be substituted with maple syrup or honey if not strictly vegan.
Stevia powder can be replaced with an equivalent amount of monk fruit sweetener.
Natural peanut butter can be swapped with almond butter or sunflower seed butter for nut allergies.
Directions
- Melting Chocolate – Coarsely chop the unsweetened chocolate into small pieces and place them in a heatproof mixing bowl. Microwave on high in 10-second intervals until melted, stirring each time.
- Mixing Ingredients – Add the melted coconut oil, dark cocoa powder, agave syrup, and stevia powder to the melted chocolate. Stir until the mixture is smooth and well combined.
- Preparing Cups – Line a mini muffin pan with mini cupcake liners. Spoon about 1-1/2 teaspoons of the chocolate mixture into each liner to form the base layer.
- Chilling Base Layer – Place the muffin pan in the refrigerator for about 15 minutes or until the chocolate base is firm.
- Adding Peanut Butter – Slightly warm the natural peanut butter in the microwave until it becomes runny. Spoon approximately 1 teaspoon of peanut butter onto each chilled chocolate base.
- Chilling Peanut Butter Layer – Return the muffin pan to the refrigerator until the peanut butter layer is set.
- Final Chocolate Layer – Spoon the remaining chocolate mixture over the peanut butter layer in each cup.
- Final Chill – Refrigerate the muffin pan again until the top chocolate layer is firm.
- Serving and Storing – Serve the cups cold. Store any leftovers in an airtight container in the refrigerator for up to one month.
Equipment
- measuring cups and spoons
- knife set
- cutting board
- mini muffin pan
- heatproof mixing bowl
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 6g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 1mg
- Iron: 4mg
FAQ – Homemade Vegan Chocolate Peanut Butter Cups
Can I use a different type of sweetener?
Yes, you can substitute agave syrup with maple syrup or honey (if not strictly vegan). Stevia powder can be replaced with monk fruit sweetener or another preferred sugar substitute.
What can I use instead of peanut butter?
Almond butter, sunflower seed butter, or any nut/seed butter of your choice can be used as an alternative to peanut butter.
How do I prevent the chocolate from seizing?
Ensure that no water or steam comes into contact with the chocolate while melting. Melt chocolate slowly and stir frequently to maintain a smooth consistency.
Can I make this Homemade Vegan Chocolate Peanut Butter Cups without a microwave?
Yes, you can melt the chocolate using a double boiler method. Place the heatproof bowl with chocolate over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
How long do these need to chill?
Each chilling step takes about 15 minutes in the refrigerator. You can speed this up by placing the muffin pan in the freezer for a shorter time.
How should I store the cups and for how long?
Store the chocolate peanut butter cups in an airtight container in the refrigerator for up to one month. They can also be stored in the freezer for up to three months.
