Food, Recipes

Vegan Peanut Butter Cup Hearts

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Vegan Peanut Butter Cup Hearts

Chocolate and peanut butter go together like February and hearts. It’s a classic combination of flavors that never gets old for me. Peanut butter cups are one of my absolute favorite chocolate treats, and this recipe will show you how easily you can make your own with only 4 ingredients that you likely already have in your cupboards.

You can easily make these festive for any holiday by using different shaped molds or going with the classic cup shape and topping with sprinkles to go with your occasion. This version is refined sugar-free but swapping in your preferred sweetener can easily be done.

Once you see how easy and quick these vegan peanut butter cup hearts are, you just might find yourself making peanut butter cups late at night instead of heading out to the store for your candy fix because these have a nice, crisp crack on the outside and a creamy peanut butter center!

Vegan Peanut Butter Cup Hearts

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Prep Time: 35 minutes
Cook time: 5 minutes
Total time: 40 minutes
Yield: 15 small heart-shaped peanut butter cups (you can easily double the recipe for larger molds)
Ingredients
  • 1/3 cup coconut oil
  • 1/3 cup unsweetened cocoa or raw cacao powder
  • 3 3/4 teaspoons Truvia
  • 1/3 cup creamy peanut butter

Directions

1. In a small pot or pan, melt the coconut oil and pour into a bowl with the unsweetened cocoa powder and 1 1/4 teaspoon of Truvia or your measured sweetener of choice (maple syrup is another nice option). Don’t worry about getting every last drop of the coconut oil out of the pot as you will use that in a minute.

2. Using about 1/2 of the melted chocolate mixture, fill your molds about 1/3 full and then place the molds in the freezer to set.

3. Using the same pot that is coated in the coconut oil, add the peanut butter and put on low heat and stir just to soften (typically 30 seconds to 1 minute). Add 2 1/2 teaspoons of Truvia and mix.

4. Remove the molds from the freezer and add the peanut butter mixture to the molds, making sure to leave a little bit of room for the remaining chocolate. Return the mold to the freezer for 5 minutes.

5. Remove mold from freezer and top the peanut butter with remaining chocolate.

6. Return molds to the freezer and allow set for approximately 15 minutes.

7. Once set, the chocolates can be stored in a jar in the fridge. Keep in mind these will soften quickly due to the coconut oil.

Also by Colette: Fudgy Vegan Layered Chocolate Cake With All Natural Food Coloring

Related: Orange Ginger Vegan Chocolate Truffles

Vegan Dark Chocolate Avocado Sunflower Seed Butter Cookies

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Photos: Colette Goguen

Colette Goguen

Colette Goguen

Founder at Sunday Bakers
Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.
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