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Homemade Dark Chocolate Peanut Butter Cups – vegetarian recipe
Stav Kogan

Homemade Dark Chocolate Peanut Butter Cups

A simple, no-bake recipe for rich, velvety dark chocolate peanut butter cups with a creamy, perfectly sweetened peanut butter center. This easy recipe uses wholesome ingredients for a delicious treat you can feel good about.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 25 minutes
Servings: 4 serving
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • 8 oz (227 g) 85% cacao dark chocolate, chopped
  • 1/4 cup (60 ml) coconut oil
  • 3/4 cup (190 g / 6.7 oz) unsweetened creamy peanut butter
  • 2 tbsp (30 ml) raw honey or maple syrup
  • 1/8 tsp (40 ml) sea salt
  • For a crunchier texture, use crunchy peanut butter or add a teaspoon of chia seeds to the filling.
  • If your peanut butter is very thick, warm it slightly in the microwave for 15-20 seconds to make it easier to mix and spread.
  • For a vegan version, simply substitute the raw honey with an equal amount of maple syrup or agave nectar.

Method
 

  1. Line a standard muffin tin with paper or silicone liners.
  2. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water.
  3. Add the chopped dark chocolate and coconut oil to the bowl, stirring occasionally until completely melted and smooth.
  4. Spoon about 1 tablespoon (15 ml / 0.5 fl oz) of the melted chocolate mixture into the bottom of each muffin liner, just enough to cover the base.
  5. Place the tin in the freezer for 10-15 minutes, or until the chocolate is firm.
  6. While the chocolate base chills, prepare the filling.
  7. In a separate medium bowl, whisk together the unsweetened peanut butter, raw honey, and sea salt until well combined and smooth.
  8. Remove the muffin tin from the freezer. Spoon about 1-2 teaspoons (10 ml / 0.3 fl oz) of the peanut butter mixture onto the center of each hardened chocolate base.
  9. Carefully pour the remaining melted chocolate over the peanut butter layer, ensuring it's fully covered.
  10. Place the muffin tin in the refrigerator for at least 2 hours, or until the cups are completely firm. Store in an airtight container in the refrigerator.
  11. Sprinkle a pinch of flaky sea salt on top of the final chocolate layer before refrigerating for a gourmet touch and a delightful flavor contrast.

Nutrition

Calories: 240kcalCarbohydrates: 13gProtein: 5gFat: 20g

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