Here’s my vegan version of a much-loved childhood treat. For a festive presentation, try topping these yummy Choco-Peanut Butter Cups with chopped peanuts or sunflower seeds before you chill them. (Photo by Annie Oliverio.)

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ABOUT THE RECIPE:

I wanted to create an easy-to-make, vegan chocolate candy cup to take the place of the store-bought version that I used to love as a child. With a nice punch of peanut butter combined with luscious dark chocolate, these Choco-Peanut Butter Cups are sure to satisfy your chocolate and peanut butter cravings.

Makes 10 servings

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INGREDIENTS:

3/4 cup vegan chocolate chips
1/3 cup creamy peanut butter (see note)
1 teaspoon maple syrup

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INSTRUCTIONS:

Line a mini-muffin tin with 10 paper liners. Put the chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Put the peanut butter and maple syrup in a medium-sized bowl and stir vigorously to thoroughly combine.

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Pour the chocolate into the peanut butter mixture and stir until smooth and well blended. Divide the chocolate–peanut butter mixture evenly among the prepared muffin cups. Smooth the tops using a spatula (see note). Freeze for 20 minutes, then transfer to the refrigerator and chill for at least 30 minutes more before serving. Serve chilled.

Stored in an airtight container in the refrigerator, the cups will keep for about four days.

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Chef's note: For a peanut-free option you may use sunflower butter in place of the peanut butter.

Chef's Note: Garnish with chopped peanuts or sunflower seeds, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

I wanted to create an easy-to-make, vegan chocolate candy cup to take the place of the store-bought version that I used to love as a child. With a nice punch of peanut butter combined with luscious dark chocolate, these Choco-Peanut Butter Cups are sure to satisfy your chocolate and peanut butter cravings.

Makes 10 servings

2

INGREDIENTS:

3/4 cup vegan chocolate chips
1/3 cup creamy peanut butter (see note)
1 teaspoon maple syrup

3

INSTRUCTIONS:

Line a mini-muffin tin with 10 paper liners. Put the chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Put the peanut butter and maple syrup in a medium-sized bowl and stir vigorously to thoroughly combine.

4

Pour the chocolate into the peanut butter mixture and stir until smooth and well blended. Divide the chocolate–peanut butter mixture evenly among the prepared muffin cups. Smooth the tops using a spatula (see note). Freeze for 20 minutes, then transfer to the refrigerator and chill for at least 30 minutes more before serving. Serve chilled.

Stored in an airtight container in the refrigerator, the cups will keep for about four days.

5

Chef's note: For a peanut-free option you may use sunflower butter in place of the peanut butter.

Chef's Note: Garnish with chopped peanuts or sunflower seeds, if desired.

Choco-Peanut Butter Cups
Serve these Choco-Peanut Butter Cups for an afternoon snack or satisfying dessert. They are perfect for a lunch box too! (Photo by Annie Oliverio.)
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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