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4 Ingredient Healthy Vegan Peanut Butter Cups


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These crave-worthy chocolate peanut butter cups give Reese’s a run for their money! They are gluten-free, dairy-free, and vegan.

These can easily be made paleo by swapping the peanut butter for any other nut and seed butter. I love using almond butter.


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A few tips:

-Depending on the chocolate chips you buy, you may need to add a teaspoon of coconut oil to the chocolate when melting so it melts evenly. I used “HU chocolate gems” and they melted perfectly without any extra oil.

-If you are dairy-free or vegan, be sure to use the proper chocolate chips. My favorite chocolate chips are “HU Kitchen Chocolate Gems”. They are paleo, dairy-free, vegan, and sweetened with coconut sugar. “Enjoy Life” and “Lilly’s” are other great options.

Optional Add-ins:

Flaky sea salt on top (my favorite). The salt really makes the flavors come alive.

Nuts or seeds add a nice crunch mixed in the peanut butter layer or even placed on top of the chocolate layer as it is hardening.

Use my recipe here as a base to make a fun peanut butter cup that you love.

Let me know if you tried this recipe in the comments below!

chocolate peanut butter filled cups

4 Ingredient Peanut Butter Cups

Sarah
Easy gluten-free, dairy-free, vegan 4 ingredient chocolate peanut butter cups!

Ingredients
  

  • 1 cup chocolate chips
  • 1/4 cup peanut butter
  • 1 tbsp. coconut flour
  • 1 tbsp. maple syrup

Instructions
 

  • Melt chocolate chips either in microwave in 30 second increments and stir until fully melted or melt in a double boiler on the stovetop.
  • Line a muffin tin with cupcake liners. (I used a normal sized muffintin, which made 6 large peanut butter cups. You can also use a mini muffin tin and liners, it will make about 10-12 mini cups.)
  • Pour a very small amount of melted chocolate to the bottom of the muffin tin, just so it is a thin layer coating the bottom of each liner. Use only half of the melted chocolate. Place the chocolate coated muffin tins in freezer while you make the peanut butter layer.
  • Mix the coconut flour, maple syrup and peanut butter together until well combined.
  • Remove the muffin tin from the freezer once the chocolate layer has hardened a bit. Dallop some of the peanut butter mixture into each muffin tin on top of the layer of chocolate.
  • Pour the remaining half of melted chocolate on top of the peanut butter layer.
  • Allow to set in freezer until hardened. Remove and enjoy!

Notes

These can be stored in the fridge for a week. (If they last that long!) I store mine in the freezer and let it thaw for about 5 minutes before enjoying it. 

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