Easy vegan peanut butter cups
Happy PB & J Day! I didn’t realize it until just now, but my subconscious must have, because I had an intense desire for the nostalgic classic combo today. Enough for a sandwich, and these delectable cups, which today included a layer of raspberry chia jam on top of the nut butter.
I wanted to put more time and care into making these delectable bites camera-ready, but when we're talking peanut butter and chocolate, does it really matter? I've been making batches of these quick and easy, imperfectly perfect, swoonworthy treats just about every other week for the boys, and to say they're always appreciated is an understatement.
Recently, I've been changing things up a little, inspired by the talented @helens_vegan_kitchen and her gorgeous variations. Sometimes I'll swap in sun butter or tahini, or add sliced fruit or toasted quinoa. I love how you only need minutes to make these delightful bites, and they're somehow extra fun smaller--mini, or micro!
I suggest using “firm” nut butter, and by that I mean, pour some oil off the top of the jar when you first open and stir, then take advantage of the harder bottom portion for these. Most natural nut butters tend to firm up in the fridge as the containers get lower, but you can also place it in the freezer for a few minutes before adding to the cups. And, if you have to go with something runnier, it’s not a problem. Again, chocolate and peanut butter, yes?
The best part of these sweets is, there’s no oil, powdered sugar, or extras needed, just vegan chocolate and your filling(s). The secret's all down to tempering quality chocolate, and sticking the tray in the freezer for a few minutes after the chocolate base is placed in the cups, firming up just enough to get nice even layers. Admittedly, nice and even isn’t exactly what you’re seeing here, but I had a stacked day, and ultimately any messiness is just as yumtastic as tidiness, maybe more so.
Have a beautiful mess of a weekend, all! Fill it with all the “stuff” you want. xo
Everything tastes better homemade, even these!
Easy Vegan Peanut Butter Cups
Yields approximately 2 dozen cups
1 10-ounce bag vegan chocolate chips, such as Enjoy Life
1/2 - 3/4 Cup natural nut or seed butter of choice, firm
Optional addends for extra layers or toppings: sliced fruit, jam, flaky salt…anything goes
Use a double boiler (or bowl suspended in simmering water makeshift double boiler method, my favorite) to melt roughly half the chocolate.
Line a mini muffin tin with mini liners (about 24). Spoon a layer of melted chocolate to on the bottom of each liner, and place in the freezer for approximately 5 minutes to firm up.
Remove the tin from the freezer and spoon/lightly press about 1 teaspoon of peanut butter on top of each chocolate layer. Add any additional layers you like. While you’re working on this, gently melt the remaining chocolate. Once melted, top each liner with the remaining chocolate. Place back in the freezer for 5-10 minutes to harden. Store in the fridge or freezer, and enjoy!