For bite-size versions of these delicious vegan Peanut Butter Cups, use small paper candy cups instead of the cupcake liners. To make these soy-free, use a soy-free vegan butter.
Peanut Butter Cups
Ingredients
- 2 teaspoons vegan butter, softened
- 3/4 cup peanut butter
- 1/2 teaspoon vanilla extract
- 2/3 cup confectioners’ sugar
- 16 ounces semisweet vegan chocolate chips
Instructions
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In a bowl, combine the butter, peanut butter, and vanilla, stirring until well blended. Stir in the sugar. Mix well until thoroughly combined, then refrigerate to firm up slightly.
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Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the chocolate is melted.
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Use a small brush to coat the chocolate over the bottom and about 1/2 inch up the sides of 12 to 18 paper cupcake liners. Reserve the remaining chocolate. Refrigerate the cups until firm, about 10 minutes.
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Scoop out about 1 tablespoon of the peanut butter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm.
Recipe Notes
Variation: Use vegan white chocolate chips to make White Chocolate Peanut Butter Cups.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.
{ 2 comments… add one }
Nothing makes me happier than to see a PB cup recipe that does not have coconut oil in it! So common these days. I love peanut butter cups! I do not love coconut oil.
Thanks, Susan! I hope you enjoy them!