Vegan Peanut Butter Cups
These are the best Vegan Peanut Butter Cups. They only require 3 simple ingredients and take less than 30 minutes to make.
Servings: 9
Calories: 320kcal
Ingredients
- 2 ¼ cups vegan chocolate chips (about a 14.5 ounce bag)
- ½ cup peanut butter (or any nut/seed butter)
- 1 teaspoon coconut oil
- flakey sea salt (optional)
Instructions
- Line 9 muffin tin holes with cupcake liners.
- In a microwave safe bowl add the vegan chocolate chips and coconut oil. Melt in the microwave in 15 second intervals stirring each time until completely melted and smooth. You can also melt on the stove top if you prefer.
- Using a small spoon, spoon a small scoop into the bottom of each cupcake liner and use the back of the spoon to coat the bottom and about halfway up the sides.
- Place in the freezer to set for about 5 minutes.
- Scoop about 1 tablespoon of peanut butter into each cup and smooth it out evenly, if the peanut butter is too hard you can microwave it until it melts and gets smooth.
- Coat the tops of them all with the remainder of the chocolate and sprinkle with flakey seat salt if you desire.
- Place in the freezer to set, about 15 more minutes. Store in the fridge for 1 week or freezer 1 month.
Video
Notes
Vegan Chocolate Chips: I like Enjoy Life, Hu Chocolate or Just Date for my chocolate brands. The chocolate is going to be melted and mixed with a little bit of coconut oil.
Peanut Butter: I like to use a creamy peanut butter or a natural peanut butter but any nut or seed butter you like will work great.
Nutrition
Calories: 320kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 62mg | Potassium: 82mg | Fiber: 4g | Sugar: 23g | Calcium: 66mg | Iron: 4mg
