Vegan Dark Chocolate Peanut Butter Cups
Rich, creamy homemade peanut butter cups made with coconut oil, cocoa powder, and natural peanut butter. These frozen treats offer the perfect balance of dark chocolate and nutty sweetness, finished with a sprinkle of coarse sea salt. Much healthier than store-bought versions, they're sweetened only with maple syrup and free from processed ingredients. Perfect for satisfying chocolate cravings or serving as a special dessert.
Ingredients
- ¾ cup expeller pressed coconut oil
- ½ cup unsweetened cocoa powder
- 2 tablespoons maple syrup, more or less to taste
- 1 pinch unrefined sea salt
- ½ teaspoon pure vanilla extract
- ½ cup natural peanut butter
- coarse sea salt, for topping
Instructions
- 1
Line a 12-cup muffin tin with muffin liners
- 2
Gently melt the coconut oil over low heat
- 3
Remove from heat and whisk in cocoa powder, maple syrup, salt, and vanilla until smooth
- 4
Pour a small amount of chocolate into the bottom of each liner
- 5
Freeze for 3-5 minutes until solid
- 6
Add a dollop of peanut butter in the center of each liner, keeping chocolate ring around edge
- 7
Pour remaining chocolate over peanut butter to cover
- 8
Smooth by tapping with spatula
- 9
Freeze for 3-5 minutes until tops are semi-solid
- 10
Sprinkle with coarse sea salt
- 11
Freeze until completely solid, about 1 hour
Tips
Tap the muffin tin gently to help chocolate settle evenly and remove air bubbles
Keep peanut butter away from edges to prevent messy overflow when adding top chocolate layer
Store in refrigerator rather than freezer for easier eating texture
Good to Know
Store in refrigerator for up to 1 week or freezer for up to 3 months
Can be made up to 1 week ahead and stored in refrigerator
Serve chilled directly from refrigerator for best texture
Common Mistakes
Don't skip freezing steps or layers won't set properly
Keep peanut butter away from edges to avoid messy overflow
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular vegetable oil instead of coconut oil?
Coconut oil is essential as it solidifies when cold, creating the firm chocolate shell. Regular oils won't set properly.
How long do these keep in the freezer?
They'll keep for up to 3 months in the freezer stored in an airtight container.
Can I make these without maple syrup?
Yes, but they'll be quite bitter. You could substitute honey, agave, or your preferred liquid sweetener to taste.