Peanut butter cups (grain and dairy free)


Want something super quick and sweet? Got 5 minutes? Then make these cuties! Honestly, it won’t take more than 5 minutes, except if you need to go and actually buy all the ingredients but I’m sure you have most of them in the pantry already.

I used these for my vegan cheesecake cups as they make a cute decoration on top when cut in half. They’re a nice option to have them as a quick sugar fix and the best thing is that you can play around with the recipe. I used peanut butter here but feel free to use any other nut butter or add extra chopped nuts, coconut or dry fruit in them.

Recipe (yields 20 small cups)

Fo the chocolate:

  • 100g dark chocolate
  • 2 tbsp coconut butter
  • 2 tbsp maple syrup

Peanut butter filling:

  • 2 tbsp crunchy peanut butter (or smooth if you prefer)
  • 1 tbsp coconut butter, melted (coconut oil works too)
  • 2 tbsp maple syrup
  • 1 tbsp coconut flour

Topping (optional): sea salt flakes

In a small saucepan, heat the chocolate with butter and maple syrup on medium heat. Set aside. Mix all the ingredients for the filling in one bowl. Pour a teaspoon of the melted chocolate in each cup, then top it with about a teaspoon of the filling. Top with an extra layer of chocolate, enough to cover all the filling. Leave it to sit for 10-15 minutes then sprinkle with sea salt flakes if using. Put the cups in the freezer for 30 minutes before consuming. Refrigerated, they’re good for up to 10-14 days.