I just don’t even know what to say about these vegan peanut butter cups. Best thing ever? Could be!
All I can say is that as I write this they are sitting in my fridge and all I am thinking about is when I can have another one. I’ve decided I’m definitely having one for dessert – as in – after dinner dessert. But I’m wondering if after lunch dessert is okay too. Like who says dessert is only a once-a-day thing?
Yes, these are the kinds of arguments you’ll have with yourself when these are sitting in your fridge calling your name – and loudly too.
I was definitely a big fan of peanut butter cups pre-vegan, so having a vegan version that you can make yourself is a very fine idea.
They are also EASY and fun to make. Just a good time all round.
It’s just a case of melting some delicious vegan dark chocolate and covering the base of your cupcake liners with chocolate and working it a little bit up the sides as well.
Then you let that set while you work on the creamy peanut butter mousse filling. Pop that in the center and then melt more chocolate and add it to the top which closes them up on top, let that set, and there you have it. Twelve gorgeous little treats that will try to get you to eat all of them at once! Which would be impossible – cos they are super rich – but you’ll want to give it a damn good try anyway!
I ended up going with a mousse consistency for the peanut butter center, and I really think it came out fabulously. But there’s a method to it that means you can really make it as dry or as mousse-like as you want. So if you prefer a more dry peanut butter texture in the center, you can make it happen! I’ve included the instructions for how to do that.
I used Lindt dark chocolate for this recipe (they have vegan ones), and it was awesome, but any vegan dark chocolate will do. Just read the ingredients list as a lot of brands of dark chocolate are vegan without specifically saying so.
Aside from the amazing flavor mix (peanut butter and chocolate = love), you’ll also love the texture contrasts. You bite into hard chocolate and encounter a smooth, creamy peanut butter mousse center.
These vegan peanut butter cups are:
- Perfectly sweet
- Very shareable
- Delectably Delicious
Keep them stored in the fridge, and pop them out for desserts, or snacks, or just whenever!
So let me know what you think of these gorgeous vegan peanut butter cups in the comments!
Rate the recipe and let us know how it all goes when you make them! If you happen to take a pic, tag us #lovingitvegan on instagram so we don’t miss it. I love seeing what you’re making! Thanks!
- 1 14oz (400ml) Can Coconut Cream
- ½ cup (125g) Peanut Butter
- 1 cup (125g) Powdered (Confectioners) Sugar
- 5 Slabs (18oz/500g) Vegan Dark Chocolate
- The night before, place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- Line a cupcake tray with cupcake liners.
- Melt 3 of the slabs (10.5oz/300g) over a double boiler or in the microwave, or just by placing a heat proof bowl over a pot containing a little boiling water.
- Spoon chocolate evenly into the cupcake liners, lining the bottom and using a teaspoon to gently move some chocolate up the sides of the liners.
- When you're done, place the tray into the fridge to set.
- Prepare your peanut butter centers:
- Remove the can of coconut cream from the fridge, and scoop out only the cream part that will have risen to the top - leaving the water behind.
- Scoop this out into a mixing bowl and using an electric whisk, whisk it to whipped cream consistency. For a full tutorial including a video on how to make whipped cream, check out: how to make vegan whipped cream.
- When the cream is whipped, remove it from the mixing bowl and set aside.
- Now add the peanut butter and powdered sugar to the mixing bowl and whisk together.
- Then a tablespoon at a time, add just enough whipped cream to get it to the perfect consistency. If you prefer it to be more dry, then use less coconut cream, if you prefer it to be more creamy/mousse-like in the consistency, add a little more. I used all of the cream BUT my peanut butter variety is quite dry. If I was using a wetter/oilier peanut butter I would not have used it all.
- Scoop the peanut butter filling out evenly into the centers of the chocolate lined cupcake liners.
- Place into the fridge to firm up.
- Melt the remaining 2 slabs (7.5oz/200g) of chocolate and then spoon it out over the top of the peanut butter centers, and then return the tray to the fridge to set. This will close off your peanut butter cups so they are entirely chocolate coated.
- Keep these refrigerated as once the chocolate has been melted it is no longer tempered and will melt easily once removed from the fridge.