peanut butter cup

 

vegan dark chocolate peanut butter cups with coconut cream

Peanut Butter Cups

I was originally going to make plain peanut butter cups but had the idea that they might not be as sweet as I'd like because I only had dark chocolate. Adding the coconut cream made these taste SO much better!
Prep Time 5 mins
Cooling in Fridge Time 1 hr
Total Time 1 hr 5 mins
Course Dessert
Servings 12 people

Ingredients
  

Peanut butter cup and chocolate base:

  • 1/2 cup peanut butter (crunchy or creamy)
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 10 oz dark chocolate (any non-dairy chocolate will do)

Coconut cream

  • 1 can high quality coconut cream
  • 1/4 cup powdered sugar (make sure it's vegan)

Instructions
 

Coconut Cream

  • It's best if the cream (in the can) has been cooling in the fridge for a few hours before use. Open the can and scoop out the hard/solid parts and forget the milky substance. Combine the hard coconut cream with 1/4 cup powdered sugar in a mixing bowl. Use beaters to blend until creamy and smooth.

Cups

  • Combine the peanut butter, 1/4 cup powdered sugar, vanilla, and salt in a mixing bowl and mix well.
  • In double boiler, add chocolate. Stir occasionally until chocolate is fully melted.
  • Line cupcake tins with paper liners. Fill liners about 1/8 inch full with chocolate.
  • Add small, flat, discs of peanut butter mixture to chocolate in liners.
  • Put cup cake tray in fridge for about 30 minutes.
  • Remove cup cake tray and top each cup with a dash of coconut cream. Put back into fridge for 20 min.
  • Remove tray and top remaining liners with remaining chocolate.
  • Tap tray on counter to smooth chocolate on top.
  • Put back in fridge for another 30 minutes or until completely cooled.

Notes

Sweet twist on a classic recipe!
Keyword peanut butter cup, reeses peanut butter cups
Make It Vegan