Description
These Vegan Peanut Butter Cups are a delicious homemade copycat version of Reese’s famous treat. Made with smooth peanut butter and rich vegan chocolate, they are perfect for a plant-based diet and easy to prepare with simple ingredients. These no-bake treats are set in muffin cases and finished with a touch of flaky sea salt for a perfect balance of sweet and salty flavors.
Ingredients
Scale
Chocolate Layer
- 300 g vegan chocolate
- 1 teaspoon flaky sea salt (for sprinkling)
Peanut Butter Filling
- 175 g smooth peanut butter
- 40 g powdered sugar (confectioner’s/icing sugar)
Instructions
- Prepare the Muffin Tray: Line a muffin tray with 9 muffin cases to hold the peanut butter cups securely during assembly and setting.
- Melt the Chocolate: Finely chop the vegan chocolate and place it in a heat-resistant bowl. Set the bowl over a saucepan filled about a quarter with simmering water (bain-marie). Stir occasionally with a rubber spatula until the chocolate is completely melted and smooth.
- Create Chocolate Base: Spoon one tablespoon of melted chocolate into each muffin case. Swirl and tilt the case to coat the sides with chocolate evenly. Place the tray in the fridge and allow the chocolate to set for at least 10 minutes.
- Make Peanut Butter Filling: In a separate bowl, combine the smooth peanut butter and powdered sugar. Stir well with a spoon until the mixture is smooth and homogeneous.
- Fill the Cups: Use a piping bag or spoon to distribute the peanut butter filling evenly over the hardened chocolate base in each muffin case. Gently shake the tray to level the filling.
- Add Chocolate Tops: Pour the remaining melted chocolate over the peanut butter layer to cover it completely. Refrigerate again for 30 minutes to allow the chocolate topping to set firmly.
- Finish and Serve: Once set, remove the peanut butter cups from the fridge and sprinkle with flaky sea salt to enhance flavor contrast. They are now ready to enjoy.
Notes
- Use powdered sugar to ensure a smooth, creamy filling without graininess.
- Make sure the peanut butter is smooth, not chunky, for best texture.
- The flaky sea salt on top adds a delicious balance to the sweetness.
- Store finished peanut butter cups in the refrigerator for up to one week.
- For a quicker set, place the tray in the freezer for 15 minutes instead of the fridge.
