These super simple, 5 ingredient healthier vegan chocolate peanut butter cups are refined sugar-free, dairy-free and absolutely delicious for any sweet and savoury cravings!
Peanut butter cups are such a guilty pleasure of mine, and luckily when making them from home I can control all the ingredients in order to create wonderful refined sugar-free treats that are also 100% vegan. Plus, with only 5 ingredients and less than half an hour of your time ( or slightly longer depending on how long they take cooling), you can whip up a batch of these for sneaky snacks throughout the week.
What I love about these homemade goodies too is that I can be in control of how creamy the peanut butter centre is. You’ll find when blending the nuts that the longer you blend, the runnier the peanut butter so you can decide what type of filling you want for your batch. I personally love to have them quite runny so it’s like a juicy, salty peanut butter explosion in the mouth. Yumm!
Plus, if you’re in the mood for any of my other home-made sweet treats then check out my recipe for homemade snickers, Homemade bounty, Chocolate chip cookie cups or even healthy stuffed dates with almond butter and chocolate.
Recipe for the Vegan Chocolate Peanut Butter Cups:
Makes: 10-12 cups, depending on mould size
Preparing Time: 30-40 minutes (includes cooling time)
- 2 cups peanuts
- pinch of salt
- 1 cup raw cacao powder
- 1/3 cup maple syrup
- 1/2 cup melted cacao butter
- 1/4 tsp salt
Making the peanut butter:
- I like to use full peanuts, so I first have to remove the shells. Then they are ready to roast.
Roast the peanuts in the oven at 160ºC (fan assisted) for 7-10 minutes. The longer you roast them, the deeper the colour of the peanut butter. I myself like the flavour more toasted, so I roasted them for 10 minutes.
- As soon as the peanuts come out of the oven, carefully peel them. The skin should just come off easily when you scrunch them in your hands or with a towel. I then used a hairdryer to remove all the skins ( although, be warned, this can be messy! )
- Put the peanuts and a pinch of salt in a high-power food processor or blender and blitz them until you obtain a smooth butter. The longer you blend it, the runnier the peanut butter becomes. Store in a glass container.
Making the chocolate cups for the Vegan Chocolate Peanut Butter Cups:
- Use a double boiler to melt the cacao butter on low heat. Then add the maple syrup and salt and stir well.
- Sift the cacao powder into the liquid ingredients and mix until thoroughly combined.
- Carefully pour some melted chocolate in the moulds and tilt on all sides to make sure they are well covered. Put the moulds in the freezer for 5-10 minutes. The chocolate will harden quickly.
Note: If the chocolate coating is too thin, you can add a second layer and put the moulds back in the freezer otherwise the vegan chocolate Peanut Butter Cups won’t be strong enough when biting into them and will ‘explode’.
- Add some peanut butter to the middle of each chocolate cup. You can put the moulds back in the freezer but this step is not necessary as long as your peanut butter isn’t too runny.
- Finally, cover the peanut butter with more chocolate so that you create completely coated cups. Put back in the freezer for 5-10 minutes.
- These vegan chocolate peanut butter cups are ready. Remove the moulds and enjoy them right away or store them in the fridge.