Chocolate Peanut Butter Cups are my all time favorite candy. To be quite honest, I've really never been much of a candy person to begin with, but chocolate peanut butter cups always got me. An old coworker used to keep a little candy dish out front of her office and when she'd have chocolate peanut butter cups in it, I'd hoard them for myself! When I started being more mindful of my diet to treat my SIBO, I had to stop snacking on the "real" thing, but man I missed my little chocolatey peanut buttery treat, so I decided to play around with some recipes on my own to see how closely I could get to recreating the perfect Reese's copycat recipe.
These three ingredient vegan chocolate peanut butter cups are seriously the most delicious and easy treat to make and come together in just about one hour from start to finish, but your hands on time is about 20 minutes tops! I've tested this recipe using cocoa powder instead of chocolate chips, but I find that melting the chocolate chips with a little coconut oil makes for a more authentic chocolate peanut butter cup that tastes more like a Reese's. I went a step further and made these vegan chocolate peanut butter cups DOUBLE the size of their processed cousins. They're rich + decadent and sometimes I can only eat 1/2 a chocolate peanut butter cup, but it's absolutely worth every single bite!
What Do I Need To Make These Three Ingredient Vegan Chocolate Peanut Butter Cups?
Vegan Dark Chocolate Chips: I like to use dark chocolate chips to make these vegan peanut butter cups, but you can use milk chocolate as well. I've linked my favorite vegan chocolate chips here but you can use whatever brand you like. If you aren't vegan, then your favorite brand of chocolate chips will work just fine as well. Really, if it's chocolate, it works!
Coconut Oil: I like to add coconut oil to the chocolate chips when I am melting them because it thins the chocolate out a bit and makes it easier to pour evenly into the muffin tins. You don't technically NEED to use it, but you'll end up needing more chocolate chips if you want jumbo chocolate peanut butter cups.
Sea Salt: So, technically this is a fourth ingredient and while it isn't actually necessary, I highly recommend you do not skip out on this! Adding a sprinkle of sea salt to your vegan chocolate peanut butter cups just uplevels their flavor, and who doesn't love a little sweet and salty flavor combo anyway?!
Muffin Tin: You need either 1 one dozen muffin tin or 2 half dozen muffin tins to make these vegan chocolate peanut butter cups. I also highly recommend using silicone baking cups or parchment muffin liners to set the chocolate peanut butter cups in for easier cleanup and those classic ridges you'd expect from a peanut butter cup.
1/2 cup coconut oil, divided in 1/4 cup servings
Line a muffin tin with silicone muffin cups or muffin liners.
In a small sauce pot, melt 1/4 cup of coconut oil along with 1/2 bag of chocolate chips over low heat, whisking until chocolate is just melted. Remove from heat immediately to avoid seizing the chocolate.
Pour chocolate sauce into muffin liners, about 1-2 tbsp of sauce should go into each cup. Repeat until all chocolate sauce has been used.
Place muffin tin in freezer for 20 minutes.
Remove from freezer and add the peanut butter. Using a tablespoon, scoop peanut butter onto each frozen chocolate cup. Smooth with the back of the measuring spoon being sure to leave a small border of chocolate around each blob of peanut butter.
Add back to the freezer while you prepare the remaining chocolate sauce.
Repeat the first process of melting 1/4 cup coconut oil with the remaining chocolate chips until chocolate is just melted.
Remove tray from freezer and top with remaining chocolate sauce. Place back in freezer.
After 10 minutes, sprinkle with sea salt and place back in the freezer to set another 20 minutes.
Chocolate peanut butter cups should be stored in the freezer and will keep up to 1 month.