Vegan Peanut Butter Cups

I’m back with another recipe! This one is seriously SO easy and delicious. I found this recipe by Hot for Food and I had to try it because anything that combines peanut butter and chocolate is a winner in my book. Also, this is the easiest recipe EVER and will satisfy your sweet tooth in no time.



1 bag of vegan chocolate chips (approximately 1 1/2 cups)
1/4 cup peanut butter



1. Line a muffin tin with paper liners or use a silicon muffin tray (I used a hexagonal silicon tray).
2. In a double boiler melt the chocolate chips until silky smooth. Put 1-2 teaspoons of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. You can also move the muffin tin or silicon tray back and forth with your hands to move the chocolate. Refrigerate this for 10 mins. ***I don’t have a double boiler, so I used a smaller sauce pan inside a larger saucepan filled with boiling water. It worked great!***
3. Then take 1 teaspoon of peanut butter and put that on top of the hardened chocolate. Don’t spread this out with your finger as it will settle itself and stay mostly in the center. Refrigerate this for 10 mins.

4. If your chocolate has become sludgier while you were waiting just put it back on the double boiler quickly to re-melt it. Then take 1- 2 teaspoons more of melted chocolate and put that on top of the peanut butter. The peanut butter won’t be super hard but it will hold up for the rest of this process. If you’re rushed you don’t really have to put the peanut butter part in the fridge again.
5. You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down to cover the peanut butter or move your container in back and forth like in the second step. They may not come out looking like Reese’s, but they will be tasty AF regardless.
6. Smooth the top of the cups if you desire, but they might just settle nicely on their own. Then refrigerate this for at least 20 minutes before serving. Store in the fridge in an airtight container or at room temperature if you want softer cups.


As you can see, my peanut butter cups turned out to be very heavy on both the chocolate and the peanut butter, but the great thing about this recipe is that there is really no way to screw it up. Even if your cups turn out messy and unsightly, they will still be delicious. Who could complain?

Are there any recipes I should try?



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