Vegan Reeses Peanut Butter Cups
These vegan reeses peanut butter cups require just 3 simple ingredients and no special equipment. They can be made regular sized or miniature!
Servings 12 peanut butter cups
Calories 266kcal
Equipment
- 1 Cupcake Baking Tin
- 12 Cupcake Liners (or 24 mini cupcake liners)
Ingredients
Chocolate Coating
- ¼ cup creamy peanut butter (or nut butter of choice)
- 1½ cups semisweet chocolate chips (vegan)
- 1-2 teaspoons coconut oil (only as needed) (or other neutral oil)
Peanut Butter Cup Filling
- ¾ cup creamy peanut butter (or nut butter of choice)
- ¼ cup powdered sugar
Instructions
- SEE NOTES if making these as mini peanut butter cups* Line a cupcake tin with 12 cupcake liners and set aside. Add chocolate chips and ¼ cup of peanut butter to a microwave-safe bowl. Melt for 15-20 second increments, stopping in between each time to stir the mixture until the chocolate and peanut butter are fully combined and melted. If the chocolate seems too thick and not pourable, you can add a teaspoon of coconut oil to the mixture and heat it again until combined.
- Add a ½ Tablespoon of melted chocolate into the bottom of each cupcake liner. Use a small butter knife to “paint” the chocolate up the sides a little bit - this will help to seal the sides of the peanut butter cups. Place the cupcake tin into the freezer for 5-10 minutes, until it has started to harden.
- Meanwhile, stir ¾ cup of peanut butter and powdered sugar together in a bowl until combined. Add a ½ Tablespoon of the peanut butter filling on top of the chocolate in each cupcake liner, leaving room all around the edges so that the top layer of chocolate filling will run down the sides of the liners.
- Use a knife to slightly flatten the peanut butter filling as much as you can, to avoid a domed peanut butter cup. Place the cupcake tin into the freezer again for 5-10 minutes until the peanut butter has slightly hardened.
- Pour a Tablespoon of the melted chocolate over top of the peanut butter so that it pours down the sides of the peanut butter and covers the top. If your chocolate has cooled too much, you can add ½ teaspoon of coconut oil and reheat again for 15 seconds until it’s pourable again.
- Sprinkle the top of each peanut butter cup with sea salt if desired. Place the cupcake tin into the freezer again for 10-20 minutes, or until hardened. Enjoy!
Video
Notes
Storage and Freezing: The vegan peanut butter cups can be stored in an airtight container in the fridge or freezer. Enjoy cold or let the cups come to room temperature to soften up.
Mini Peanut Butter Cups: This recipe makes around 24 mini vegan reeses cups. Follow the same instructions as above but the quantities are as follows: Start with around ¼ tablespoon of melted chocolate for the bottom of the peanut butter cup, then ½ tablespoon of peanut butter filling, followed by a scant ½ tablespoon of melted chocolate on top.
Chocolate Chips: If you don't follow a vegan diet or have a dairy allergy, you can also use milk chocolate chips or white chocolate chips.
Peanut Butter: Feel free to swap the peanut butter with almond butter, cashew butter, sunbutter, or any other nut/seed butter of your choice.
Nutrition
Calories: 266kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 267mg | Fiber: 3g | Sugar: 13g | Vitamin A: 11IU | Calcium: 23mg | Iron: 2mg