u003cstrongu003eCan I use different nut butter instead of peanut butter?u003c/strongu003e

Feel free to experiment with almond, cashew, or other nut butter for unique flavor variations.

u003cstrongu003eu003cstrongu003eCan I substitute dairy-free chocolate with carob for a healthier alternative?u003c/strongu003eu003c/strongu003e

For a healthier alternative, consider substituting carob for dairy-free chocolate. This swap not only provides a similar taste but also offers added health benefits. Carob provides a naturally sweet, caffeine-free option for those with a different flavor profile.

u003cstrongu003eHow long do homemade vegan peanut butter cups last?u003c/strongu003e

When stored in an airtight container in the refrigerator, homemade vegan peanut butter cups can typically last up to two weeks. Enjoy them within this time frame for the best taste and texture.

u003cstrongu003eCan I freeze homemade vegan peanut butter cups for later enjoyment?u003c/strongu003e

Freezing homemade vegan peanut butter cups is a great way to extend their shelf life. Ensure they are properly wrapped or stored in an airtight container to prevent freezer burn.

How do I serve homemade vegan peanut butter cups?

Vegan peanut butter cups are delicious when served at room temperature or slightly chilled. This allows the flavors to develop fully and the filling to become creamy. If the peanut butter cups were refrigerated or frozen, let them sit at room temperature for a few minutes before serving to allow them to soften slightly. Your teeth will thank you for it.

Vegan Peanut Butter Cups

Description

The combination of smooth chocolate and creamy peanut butter filling is simply irresistible - afterall, they are two great tastes that taste great together. So here is a delicious dairy free version!

Ingredients

Units Scale

2 bags dairy-free chocolate chips (You probably will not use all the chips; they come in 9-10 oz bags depending on the brand)
1/4 cup peanut butter
1/4 cup crushed peanuts (optional)
1/4 cup puffed rice cereal (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Liners: Line a muffin tin with 12 paper or silicone cupcake liners.
Melt the Chocolate: In a microwave-safe bowl, melt one bag of chocolate chips. Heat the chocolate in 20-30 second intervals, stirring in between, until fully melted and smooth (around 2 minutes).
Build the Base: Spoon about 1 tablespoon of melted chocolate into the bottom of each cupcake liner, ensuring the bottom is fully covered but not too thick. Place the muffin tin in the freezer for about 10 minutes to allow the chocolate to set.
Add the Filling: Remove the muffin tin from the freezer and place approximately 1 teaspoon (the size of a marble) of the peanut butter mixture into each cup on top of the hardened chocolate shell. Add any additional ingredients if using.
Seal the PB Cup: Then, spoon more melted chocolate over the peanut butter filling, ensuring it covers entirely. Smooth the tops with the back of a spoon. Top with crushed peanuts if desired or see post for other options.
Freeze: Place the muffin tin back in the freezer for 10-20 minutes or until the chocolate has fully hardened. Once set, remove the peanut butter cups from the muffin tin and let sit for a few minutes on the counter to soften ever so slightly. Enjoy!

Notes

If using natural peanut butter or unsweetened nut butter, consider adding a tbsp of maple syrup for some natural sweetness.

The ingredient amounts listed may vary depending on how much of each ingredient you use, so make sure to have a little extra for each ingredient in case you need more.

Make sure the bottom of your pb cup is a thi layer. Your teeth will thank me.

Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.

Prep Time: 2 minutes
Chill: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezer
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 52
Sugar: 1
Sodium: 36
Fat: 4
Saturated Fat: 1
Carbohydrates: 2
Fiber: 1
Protein: 2
Cholesterol: 0 mg