Vegan Peanut Butter Cups

Yes, it’s January, and yes, I’m trying to eat a little healthier this month. But I never, ever say no to chocolate.

Especially when it’s chocolate and peanut butter! With jam! And sea salt!

And also…vegan!

Vegan chocolate pb&j cups

Yes, these are like Reese peanut butter cups, but way better. They’re made with dark chocolate, and filled with both peanut butter AND jam, so they taste like your childhood, essentially. Topped with a light sprinkle of sea salt, these are your favourite Halloween candy, totally grown up.

I had planned to give these away…but then ate them all. I guess I’ll just have to have salad tomorrow. These were too good to resist.

Chocolate peanut butter cups

Makes 16


8 oz bittersweet chocolate (at least 70%)

2 tbsp coconut oil

1/3 cup natural peanut butter

1-2 tbsp icing sugar

1/4 cup strawberry jelly

sea salt, for sprinkling



Line 16 mini muffin cups with wrappers.

Melt chocolate with coconut oil over a double boiler or in the microwave in 30 second intervals. Stir until smooth. Spoon a small amount into each mini muffin cup, using a brush (or a popsicle stick) to push the chocolate up the sides. Transfer to the freezer and freeze about 10 minutes, until chocolate is hard. To make the chocolate a bit thicker on the sides of the cup, spoon a small amount of chocolate into the cup, and brush up onto the sides, working quickly so that it doesn’t run back down to the bottom (I did this in two batches). Return to freezer until chocolate is firm.

Combine peanut butter and icing sugar in a small bowl and mix until smooth.

Place a spoonful of peanut butter into each cup and top with a small spoon of jelly. Spoon on enough melted chocolate to cover peanut butter and jelly, and transfer back to freezer. When chocolate starts to harden (about 5 minutes) sprinkle with a bit of sea salt and put back in freezer until chocolate is firm.

So good!

Your favourite childhood flavours, all in one, fantastic vegan candy! Sorry Reese’s, these are waaay better.


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