Description
These Vegan Peanut Butter Cups are a delicious plant-based twist on the classic Reese’s treat. Made with smooth peanut butter and rich vegan chocolate, sweetened lightly with powdered sugar and finished with a sprinkle of flaky sea salt, they offer the perfect balance of creamy, sweet, and salty flavors. Perfect for a vegan-friendly dessert or snack, these cups are easy to make and satisfy any peanut butter chocolate craving.
Ingredients
Scale
Chocolate Layer
- 300 g vegan chocolate
- 1 teaspoon flaky sea salt (for sprinkling)
Peanut Butter Filling
- 175 g smooth peanut butter
- 40 g powdered sugar (confectioner’s/icing sugar)
Instructions
- Prepare Muffin Tray: Line a muffin tray with 9 muffin cases to shape the peanut butter cups.
- Melt Chocolate: Finely chop the vegan chocolate and place it in a heat-resistant bowl. Set the bowl over a saucepan filled about a quarter full with simmering water to create a bain-marie. Stir occasionally with a rubber spatula until the chocolate is evenly melted.
- Create Chocolate Shell: Spoon one tablespoon of the melted chocolate into each muffin case. Swirl the muffin cases to help the chocolate coat the edges. Place the tray in the fridge for at least 10 minutes to allow the chocolate to set firmly.
- Prepare Peanut Butter Filling: In a bowl, combine the smooth peanut butter and powdered sugar. Mix well with a spoon until the mixture is smooth and creamy.
- Fill Cups: Using a piping bag or spoon, evenly distribute the peanut butter mixture between the set chocolate shells. Gently shake the muffin tray to level and settle the peanut butter layer.
- Top with Chocolate: Pour the remaining melted chocolate over the peanut butter filling in each cup, covering it completely. Place the tray back into the fridge for 30 minutes to set fully.
- Finish and Serve: Once set, sprinkle the top of each peanut butter cup with flaky sea salt for an added flavor contrast.
- Storage: Store the peanut butter cups in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months, separating layers with parchment paper if not keeping them in muffin liners to prevent sticking.
Notes
- Use smooth peanut butter for a creamy filling that blends well with the powdered sugar.
- Powdered sugar helps to sweeten the peanut butter filling without adding graininess.
- Ensure chocolate is melted gently using a bain-marie to avoid burning.
- Refrigeration is essential for the chocolate to properly set and maintain firmness.
- Adjust the amount of flaky sea salt to preference for the perfect sweet-salty balance.
- These cups can be made ahead and stored frozen, making them great for prepping in advance.
