Just THREE ingredients go into making these vegan chocolate peanut butter cups. Chocolate, coconut oil and of course, the legend that is peanut butter. I hope you all enjoy this simple, yet tasty treat!
PREFER TO WATCH INSTEAD?
Are you looking for a vegan treat that can be ready in no time? These chocolate peanut butter cups only need a short time in the fridge and freezer and then, bon appétit! Enjoy!
The richness of the dark chocolate is beautifully contrasted by the peanut butter and it is never too overwhelming. However, if you have a favourite vegan milk chocolate that you prefer, feel free to use that alternative instead.
Who wants some? They're also gluten free too! If you make this recipe, tag me @vegan_treats_blogger on Instagram. I love to see your amazing plant based creations!
WHAT INGREDIENTS DO YOU NEED TO MAKE THESE VEGAN CHOCOLATE PEANUT BUTTER CUPS?
- Dairy-free chocolate chips
- Coconut oil
- Smooth peanut butter
HOW TO MAKE THESE CHOCOLATE GOODIES
(Full instructions are on the recipe card below).
TIPS FOR THE BEST NO-BAKE TREATS
DON'T LEAVE OUT THE COCONUT OIL
Although it is possible to melt chocolate on its own, melting it with coconut oil helps the process massively. Instead of having lumps of chocolate that have been over-heated by the microwave, the chocolate melts evenly and into a smooth consistency.
WHAT ARE PEANUT BUTTER CUPS?
Peanut butter cups are a chocolate confection consisting of a layer of chocolate, a layer of peanut butter, followed by another layer of chocolate. They're typically made in cupcake cases, giving them that well-known, ridged round shape. This was made famous by Reece's.
AN EASY VEGAN CHOCOLATE RECIPE
I love this recipe because of how customisable they are. By tweaking and changing small elements of these chocolates, you can end up with a no-bake treat which is entirely different yet, still so good. This can apply to the type of chocolate and the filling.
Have you tried my Vegan Biscoff Brownie Bark yet? I think you'll really like it!
WHY YOU SHOULD MAKE THESE VEGAN CHOCOLATE PEANUT BUTTER CUPS
They're unbelievably easy to make.This might just be the simplest treat i've ever had on the blog. All you need to do is melt, mix and freeze. It's suitable for all ability levels.
They're a super cheap option. Since there are only three ingredients required for this recipe, this recipe is very inexpensive. If you're on a budget and craving a vegan sweet treat, these might be a great option for you!
HELPFUL TOOLS FOR MAKING THESE VEGAN CHOCOLATE PEANUT BUTTER CUPS
- 12-hole cupcake/muffin tray or two 6-hole cupcake/muffin trays
- 12 cupcake cases
- Medium microwave-safe bowl
- Another medium bowl
RECIPE VARIATIONS & SUBSTITUTIONS
Make white chocolate peanut butter cups instead. If vegan milk or dark chocolate isn't your thing, you can also make these with dairy free white chocolate. It changes the whole feel of the chocolates and they create equally positive vibes.
Use another nut butter. How about almond butter instead? Cashew butter? Hazelnut? This could just be a preference or maybe it's due to an allergen. Swap 1:1. You can also use crunchy peanut butter.
These ones are completely gluten free. However, every recipe is different so always check.
Try using Biscoff spread as a peanut butter replacement 1:1 as it's nut free and tastes amazing in this recipe.
Unfortunately not. All Reece's flavours contain milk products.
HOW TO STORE HOMEMADE VEGAN CHOCOLATE
Store your peanut butter candy in the freezer for up to three months. They last so long!
Unbelievably Easy 3-Ingredient Vegan Chocolate Peanut Butter Cups
- 450 g dairy-free chocolate chips
- 3 Tablespoons coconut oil
- 250 g smooth peanut butter
- Line a 12-hole muffin or cupcake tray with cup cake cases. Set aside.
- Melting the chocolate: In a medium-sized microwave safe bowl, add the dairy-free chocolate chips along with half of the coconut oil (1.5 Tbsp). Microwave on high. Stir every 30 seconds until the chocolate is smooth and creamy.
- Spoon 2 Tbsp your melted chocolate into each of the cake cases. Carefully tilt the muffin tray in a circular motion to ensure chocolate is evenly distributed. The bottom 2/3 of the cases should be covered.
- Place the bottom layer in the fridge for 15 minutes to harden while you prepare the peanut butter filling.
- Mixing the peanut butter: Melt the other coconut oil then mix the liquid with the peanut butter in a bowl until smooth and runny.
- Spoon approximately 1 Tbsp of peanut butter onto the centre of the firm chocolate layer and spread evenly so that the chocolate is covered.
- Then immediately add 1 Tbsp of chocolate on top of the peanut butter layer. Use a skewer to mix them both and create patterns.
- Place your vegan chocolate peanut butter cups in the fridge to harden for 15 minutes.
- Transfer to the freezer for a further 20 minutes and enjoy!
- Store your peanut butter candy in the freezer for up to three months.