Easy Vegan Chocolate Peanut Butter Cups (Only 4 Ingredients)
A few weeks ago, I was lucky enough to score a deal on vegan chocolate bars (worth $4.50 a piece that I got for $1.49) at one of my fave grocery stores, and that inspired me to take a stab at making vegan chocolate peanut butter cups from scratch.
It was actually really easy to do, and definitely worth the effort because damn are they good. My recipe uses just four ingredients and takes just a little over half an hour to make, start to finish.
The other great thing about this recipe is that it makes just enough for one or two people.
Because maybe you don’t want a bunch of peanut butter cups sitting around the house, and you want to make just enough for a single-serve treat? This recipe is just perfect for that, since it only makes four good-sized peanut butter cups.
That could be enough for you and a friend, you and three friends, or just you… whether or not you share is up to you 😉
Either way, if you’re a vegan and you miss Reese’s cups (or if you just love the combination of chocolate and peanut butter), this is definitely the recipe for you.
These vegan peanut butter cups are:
- thick and good-sized
- creamy & chocolatey
- not skimpy on the peanut butter
- easy to make
- shareable
Please let me know how they come out for you! Tag me on Instagram @cjisvegan so I can see your delicious creations 🙂
Other Recipes With Chocolate And/Or Peanut Butter:
- Vegan Chocolate Peanut Butter Granola (Vegan, Dairy-Free)
- 5 Ingredient Peanut Butter Cookies
- Easy Chocolate Chip Pancakes For Two (Vegan, Dairy-Free, Egg-Free)
Easy Vegan Chocolate Peanut Butter Cups (Only 4 Ingredients)
Equipment
- 4 cupcake liners
- standard cupcake pan
Ingredients
- 5 tbsp peanut butter
- 4 tbsp powdered sugar
- (2) 2.64 ounce vegan chocolate bars or 5.28 ounces other vegan chocolate
- 1 tsp coconut oil
Instructions
- This recipe makes four peanut butter cups, so you will need four cupcake liners. Place the cupcake liners in a standard size cupcake pan. Set aside.
- In a small bowl, stir together the peanut butter and powdered sugar until it comes together into a ball resembling a dough ball. Set aside.
- In another small bowl, break up the chocolate bars into small pieces (around thumb size is fine). Melt chocolate in the microwave in 30 second increments until melted, stopping to stir in between increments. Once chocolate is melted fully, stir in coconut oil.
- Start by adding 1 tbsp of the melted chocolate to the bottom of each cupcake liner. Next, divide the peanut butter mix into four parts and roll into discs roughly 1.5-2 inches in diameter. Place the discs in each cupcake liner and top with remaining melted chocolate.
- Freeze the cups until solid, about 15-20 minutes. Enjoy!
- Leftovers can be stored in the freezer in a ziploc bag. Just be sure to let them sit 1-2 minutes after taking them out of the freezer before enjoying.
Notes
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