Name: Vegan Peanut Butter Cups
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American

From the Cook

1/8

Warning0 allergens identified

First, melt chocolate chips and coconut oil together. Stir until completely creamy.

Place 12 muffin liners in a muffin pan.

Scoop 1 tablespoon of melted chocolate mixture into the bottom of each muffin liner.

Place pan in freezer for 15 minutes.

In a small bowl, combine peanut butter and maple syrup.

After 15 minutes, remove muffin pan from freezer. Scoop out 1 tablespoon of peanut butter mixture and add to muffin liners.

Then, top each peanut butter dollop with more melted chocolate, enough to cover the peanut butter. Sprinkle sea salt on top if desired.

Place pan back in freezer for 15 minutes.

Finally, remove from freezer. Remove peanut butter cups from muffin liners

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Temper Your Chocolate Properly 🍫
Melt chocolate in a double boiler or microwave in 30-second intervals, stirring between each, to prevent seizing and achieve a glossy, snappy finish on your cups.
Freeze Between Layers ❄️
Allow the bottom chocolate layer to set completely in the freezer (15-20 minutes) before adding peanut butter filling to prevent the layers from mixing together.
Use Natural Peanut Butter for Better Texture 🥜
Choose natural peanut butter without added oils and mix in a small amount of coconut oil to create a firmer filling that won't collapse during assembly.
Line Your Molds Strategically 📋
Use silicone muffin liners or parchment cups to easily remove finished cups without cracking, and chill the molds before pouring chocolate for faster setting.
Control Sweetness with Maple Syrup 🍯
Substitute powdered sugar with maple syrup in the peanut butter filling for deeper flavor and better moisture control without affecting the texture.