Dark chocolate peanut butter cups (v)

Absolutely amazing, and vegan to boot.

Adapted from a recipe for the same at Hungry Hungry Hippie

Makes 6 large peanut butter cups or 8 - 10 small

Original post (and pictures) here


For the chocolate coating

100g 70% dark chocolate (I used Lindt)

1 tbsp stevia or other granulated sweetener

1 tbsp non-dairy spread (I used Nuttelex)

1 tbsp non-dairy milk (I used almond milk)

For the peanut butter filling

Just under 1/4 cup natural peanut butter (I used crunchy)

1 tsp stevia or other granulated sweetener

Pinch salt

1/2 tsp vanilla


1. Set 6 large, sturdy muffin liners (or 8 - 10 small) on a plate or on a baking tray.

2. Combine the chocolate coating ingredients (dark chocolate, stevia, non-dairy spread, milk) in a heat-proof bowl. Melt in the microwave or a double-boiler until just smooth (you want the mixture to be melted but not runny). I used a microwave on low - medium power, stirring in 20 second increments until done.

3. Spoon half of the melted chocolate mixture into the bottom of your muffin liners. Place in the freezer for ~5 minutes, to semi-set.

4. Meanwhile, combine the ingredients for the filling. When the bottom chocolate layer is set, place ~1 tbsp of filling into each muffin cup.

5. Spoon the remaining half of your chocolate mixture over the peanut butter filling, to give six covered peanut butter cups (you may need to return the chocolate mixture to the microwave at this stage, if it has thickened up). 

6. Set in the fridge until firm, at least 1 hour.