4-Ingredient Vegan Reese's Peanut Butter Cups Recipe (You're About to Become Everyone's BFF)

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Vegan Reese's Peanut Butter Cup Recipe

Going vegan doesn’t mean saying goodbye to all of your favorite childhood treats. This vegan peanut butter cups recipe can be made in under an hour, making it an easy treat for kids--and the rest of us who still love getting peanut butter all over our chocolate!

It’s easy to ditch the dairy and unhealthy processed ingredients found in Reese’s peanut butter cups by making this vegan version instead. With a dark chocolate outside and creamy peanut butter center, you won’t be missing the real thing one bit. Make sure you use real peanut butter with no extra ingredients; all you should see on the ingredient label is ground peanuts. When mixed with Earth Balance, the buttery flavor of Reese's is recreated but you can also get the same effect with coconut oil.

Vegan Reese’s Peanut Butter Cups Recipe

Makes 12

Ingredients
1 cup dark chocolate chips*
4 teaspoons coconut oil
¼ cup organic peanut butter
½ tablespoon Earth Balance vegan butter or coconut oil

Directions
Line a cupcake pan with 12 baking cups. Melt chocolate chips and coconut oil in a double boiler, stirring consistently until smooth. Drop a spoonful of melted chocolate into each cup and smooth into a thin layer. Set aside remaining chocolate for later use. Place cups in the freezer for 10 minutes.

Meanwhile, heat peanut butter and Earth Balance or coconut oil over low heat in a medium pan until smooth. Drop a spoonful of peanut butter mixture directly on top of the chocolate layer. Place back in the freezer for 10 more minutes.

Once frozen, cover each cup with remaining melted chocolate and freeze for 15 to 20 minutes until hardened. Store in freezer until ready to serve. Enjoy!

*Note: Enjoy Life makes allergen-free chocolate chips that are suitable for vegans while Lily's makes vegan dark chocolate chips that are sweetened with stevia if you follow a refined sugar-free diet.

Vegan Reese's Peanut Butter Cup Recipe

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All Images via Karissa Bowers

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