Recipes with a Cause: Easy, Vegan Chocolate Peanut Butter Cups
Just because we’re trying to live a non toxic lifestyle doesn’t mean we can’t indulge in some of our favorite foods every once and awhile. Bonus points if they’re easy to make and less toxic than the brand we’re used to.
Kirsten, of Kirsten Naturally, was determined to make a vegan, healthier version of her favorite treat, Reese’s peanut butter cups. Spoiler alert: She SUCCEEDED.
You may recognize Kirsten because she writes awesome content for us all the time. Follow Kirsten on Instagram at @kirsten_naturally to see more of her content, and amazing energy, and on Youtube.
Hi friend, I’m Kirsten! I’m a copywriter and video creator with a serious love for food. When I’m not writing blogs or creating YouTube videos, you can catch me doing yoga, spending time in nature, or stuffing my face with food that makes me smile.
I grew up eating Reese’s Cups like nobody’s business -- I’d slam back a pack of PB cups like it was a professional aspiration. But by the time I got to college I learned what was inside those Reese’s cups and it made me never want to eat them again. Aside from using animal products, these sweet little chocolate peanut butter morsels are filled with toxic ingredients, made from synthetic chemicals and preservatives.
The obvious next step for me was to try all of the healthy “Reese’s Cup copycats” out there. So I did -- and for me, nothing passed the Reese’s taste test. So I made my own homemade version, and OOWEE we have a grade A winner!
This recipe is the perfect treat any time of year, but my all-time favorite way to enjoy these is to keep them in the fridge during the hot summer months and pop one (or 3) in my mouth whenever I catch a craving for sweets.
Vegan Chocolate Peanut Butter Cups
INGREDIENTS:
For the Chocolate:
10 oz bag of Vegan-Friendly Chocolate Chips
4 Tbsp Coconut Cream (from a can)
2-4 Tbsp Coconut Oil -- different brands of chocolate chips melt a little differently, so I start with 2 Tbsp and add more if the melted chocolate is still too thick
1 tsp Vanilla Extract
For the Filling:
¾ Cup Natural Peanut Butter (I find the natural peanut butter works better than peanut butter with added oil)
3 Tbsp Maple Syrup
Optional toppings: Coarse sea salt, Raw sugar crystals, Crushed peanuts
DIRECTIONS:
Melting the chocolate
Using a double boiler pot, bring 1 cup of water to boil in the bottom half. Once boiling, turn down to a simmer and secure the top half of the double boiler. Add your chocolate chips and coconut cream to the upper pot.
Continuously whisk the chocolate chips and coconut cream. Once they begin to melt together, turn off the heat completely, and continue whisking.
Once most of the chocolate is melted, add 2 Tbsp of coconut oil and continue to whisk together. If the mixture is still too thick to drizzle from your whisk, add another Tbsp of coconut oil, and repeat again if necessary. Once your chocolate mixture is the right consistency, whisk in the vanilla extract.
Line a 24 mini muffin tin with paper muffin liners and pour just enough of the chocolate mixture into each muffin liner to cover the bottom (about a tsp).
Place the muffin tin in the freezer to set.
Mixing the PB Filling
Add ¾ Cup of natural peanut butter to a small bowl (I used no added salt, no added sugar creamy peanut butter)
Add maple syrup and mix together using a fork.
Layering the PB cups
Remove muffin tin from freezer and scoop a heaping tsp of your maple peanut butter into each cup. Push down the peanut butter with your finger to flatten a bit.
Drizzle the chocolate mixture over each cup, making sure the peanut butter is covered.
Place muffin tin back in the freezer to set (minimum 15 minutes).
Remove muffin tin from freezer and just try to eat one without eating them all ;)
Store in a sealed container in freezer or fridge, depending on the consistency you like.