Dark Chocolate Peanut Butter Cups, easy homemade chocolate cups with a gooey peanut butter filling. An easy plant-based sweet treat!
Want new recipes to your inbox?
Join the 10,000+ plant-curious eaters who get my daily newsletter with new plant-based recipes and meal prep tips each and every morning.
Why I Love This Recipe
I’m not much of a baker, but when chocolate cravings hit I love whipping up something simple that doesn’t require a lot of work. That’s where easy bite-size sweet treats like these homemade peanut butter chocolate cups come in.
They’re actually super simple to make – you just melt some chocolate and take turns freezing chocolate and peanut butters for a stuffed dark chocolate cup that rivals Reese’s (and is completely vegan).
Make a batch once at the beginning of the week, then pull out for a sweet snack when chocolate cravings attack. I hope you give them a try!
What You’ll Need
Step-by-step photos of how to make it
Step One: Prep muffin tin + make peanut butter filling
First, place muffin liners inside muffin tin and set aside. Then make the peanut butter cup filling by adding peanut butter to a small bowl with ground flaxseeds and mix well to combine. The flaxseed will thicken the peanut butter (and add lots of nutrients!).
Step Two: Melt Chocolate
Place chocolate chips into a medium mixing bowl.
Then melt the chocolate in one of two ways:
- Microwave method: Melt chocolate by either placing it in the microwave for 15-30 seconds at a time and stirring until smooth.
- Water bath method (pictured below): Heat the mixing bowl by placing it over a water bath by heating water in a medium pot over medium heat and placing the glass mixing bowl right over the pot. Then stir chocolate chips until they are completely smooth.
Step Three: Fill + freeze cups
There are three steps to make the chocolate cups:
- To make the peanut butter cups, first place 1 tablespoon of melted chocolate into each muffin, making sure to coat the sides of the muffin liner; then place the muffin tin in the freezer for 10 minutes. When the bottom of the chocolate cup is solid, remove from the freezer.
- Then place 2 teaspoons of the peanut butter mixture in the center of the cup; freeze another 5 minutes.
- Finally, remove the muffin tin and add 2 more tablespoons dark chocolate on top to form the top of the cup. Sprinkle with flaky sea salt (optional), and freeze 10 more minutes.
Step Four: Remove cups from muffin liners
To finish, remove the cups from the muffin liners. Then enjoy!
MY Favorite
Bite-Size Chocolate Recipes
Dark Chocolate Peanut Butter Cups
Ingredients
- ⅓ cup peanut butter
- 1 tablespoon ground flaxseed
- 10 ounces dark chocolate chips
- 1 pinch sea salt, for garnish (optional)
Instructions
- Prep muffin tin: Place 6 muffin liners inside muffin tin and set aside.
- Mix peanut butter filling: Add peanut butter to a small bowl with the ground flaxseed and mix well to combine. Let sit for 5 minutes to thicken.⅓ cup peanut butter, 1 tablespoon ground flaxseed
- Melt chocolate: Place chocolate chips into a medium mixing bowl. Melt chocolate by either placing it in the microwave for 15-30 seconds at a time and stirring until smooth, or heat the mixing bowl by placing it over a water bath by heating water in a medium pot over medium heat and placing the glass mixing bowl right over the pot. Then stir chocolate chips until they are completely smooth.10 ounces dark chocolate chips
- Fill and freeze muffin cups: To make the chocolate cups, first place 1 tablespoon of melted chocolate into each muffin, making sure to coat the sides of the muffin liner; then place the muffin tin in the freezer for 10 minutes. When the bottom of the chocolate cup is solid, remove from the freezer and place 2 teaspoons of the peanut butter mixture in the center of the cup; freeze another 5 minutes. Finally, remove the muffin tin and add 1 more tablespoon dark chocolate on top to form the top of the cup. Sprinkle with flaky sea salt (optional), and freeze 10 more minutes.1 pinch sea salt
- Enjoy or store for later: To finish, remove the cups from the muffin liners. Then either enjoy immediately, or store in an airtight container in the refrigerator until ready to savor.
Equipment
- 1 muffin tin
- 6 muffin liners
- 2 mixing bowls
Recipe Notes
Nutrition Information
want to kickstart going plant-based?
Get my meal plan!
Subscribe and I’ll send you my FREE 4-day plant-based meal and prep plan.
Leave a Reply