These vegan peanut butter cups are so easy to make, only have 5 ingredients, and are no bake!
Peanut butter cups have always been one of my favorite desserts. I just love peanut butter so much.
How to line your muffin liners with chocolate:
Coating the muffin liners with chocolate is actually very easy to do. It might be a little messy but it is totally do able and I can guarentee that you will be able to do it for all of your peanut butter cups within a couple minutes. The easiest way that I found to coat the muffin liners with chocolate is to use a spoon. Simply pour a teaspoon or two of the melted chocolate into the bottom of the liner and use a spoon to spread it up the sides.
I always melt vegan chocolate down with a little bit of coconut oil, this makes the chocolate a little bit thinner so that it spreads more easily.
Why Natural Peanut Butter?
Natural peanut butter has a very different texture than your typical average peanut butter. It is more runny and should only have two ingredients, peanuts and possibly salt. Other peanut butters have more ingredients like sugars and oils that are added that not only change the consistency of the peanut butter but also make it less healthy.
If you want to make this recipe using regular peanut butter, you will have a slightly thicker peanut butter center- which is totally okay! I personally prefer the taste and texture of natural peanut butter which is why I prefer it in this recipe.
When you make these vegan peanut butter cups, make sure to tag me on Instagram! I love seeing what you are baking. You can also save this recipe to Pinterest so that you can find the recipe again later!
Other recipes for you to fall in love with:
Vegan Peanut Butter Cups
- 1½ cups Natural Peanut butter
- ½ cup Cane Sugar
- 2 tbsp Ground Flax
- ¼ cup Hot Water
- 1 tsp Pure Vanilla Extract (optional)
- 2 cups Vegan Dark Chocolate Chips
- 2 tbsp Coconut Oil
- Line a mini muffin tin with 20-24 paper liners. Melt the chocolate and the coconut oil together. Coat each muffin liner with a thin coat of the melted chocolate. Place the mini muffin tin in the refrigerator so the chocolate can set. Set aside the remaining melted chocolate.
- In a small bowl combine the hot water and the flax. Let it sit for 5 minutes to thicken.
- Combine the flax mixture, peanut butter, cane sugar, and vanilla extract. Set aside.
- Pull out the chocolate cups and place roughly one tablespoon of the peanut butter filling in each cup pressing the peanut butter dough in creating a flat top.
- Using the remaining melted chocolate, cover the tops of the peanut butter cups with chocolate. You may need to remelt the chocolate depending on the temperature of your kitchen and the amount of time that has passed.
- Place the peanut butter cups in the fridge. They will keep for up to 1 week in the refrigerator or in an airtight container in the freezer for up to one month.