If you know me at all, you’ll likely note that I have an OBSESSION with chocolate. Quite honestly, obsession may be an understatement!
I have always loved having a square in the evening as dessert – okay, maybe two! But I’ve always made sure to purchase the highest quality I can.
So, when hubby and I began to experiment with the idea of making our own… I was SUPER excited. Especially for something like these ‘peanut butter cups’, which I haven’t been able to enjoy since my younger years trick-or-treating for some good ole’ Reese’s.
I figured, it couldn’t be that hard to make- and it would certainly be healthier than anything I could find in my local grocery store.
I’m happy to report that I was right!
And you’ll be even happier to note that these are:
✅ Easy to make
✅ Sets fast
✅ & it’s even kiddo approved!
I hope you enjoy these, and let me know if you end up trying them!
Easy Vegan Peanut Butter Cups (GF)
- 1 cup chopped cocoa butter
- 1/4 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 pinch pink Himalayan salt
- 2 tbsp natural peanut butter (soft & runny, not hard)
STEP 1: Arrange your mini-cupcake liners on a tray or plate. Create a double boiler by bringing a small pot of water to a boil, then add another small pot (or glass/ceramic bowl) on top, ensuring that the bottom of that pot or bowl is not touching the water.
STEP 2: Add the chopped cocoa butter to the pot, whisking as it melts. Once melted completely, whisk in the maple syrup, and then remove the top pot/bowl from the water and heat, and turn off the stove.
STEP 3: Whisk in the cocoa powder (ensuring no clumps) as well as salt and vanilla extract.
STEP 4: At this time, you can now put the first layer of chocolate into your mini-cupcake liners. You’ll want to only fill them 1/2 full, then place them in the freezer to set for a couple of minutes. Once the bottoms have set enough to hold the peanut butter up, you can remove them from the freezer. Next, you can spoon a tiny amount of natural peanut butter on top, and cover with the remaining chocolate.
STEP 5: Place in the fridge to finish setting until they are hardened completely.
- It’s easiest to transfer the molds or cupcake liners if you place them on a tray or plate before filling.
- I do recommend using a candy funnel with a stopper to easily fill your liners, though you can get creative by using a spoon if required.
- If you don’t remove the pot from the water/heat fast enough, the cocoa butter will get too hot and it will become clumpy and unusable. Make sure to remove from heat as soon as you’ve mixed the maple syrup in.
- We’ve been using the Organic Traditions brand of cocoa butter, which we’ve been buying on Amazon.
- I recommend keeping them in the fridge even after they have set to keep them firm and prevent them from melting.