Peanut butter and chocolate go together like… well… peanut butter and chocolate. I couldn’t think of a better marriage. This recipe copies the style of a traditional Reese’s Peanut Butter Cup, but it’s peanut free, dairy free, vegan, gluten-free, and made with minimal sugar. It won’t disappoint. I promise!
I’ll share a secret factoid about me. Back in college, I interned at the Reese’s plant in Hershey, PA. It was a pretty cool assignment – I got to work in the OSHA department. But more importantly, as a poor and starving college kid, I got to eat all of the Reese’s Peanut Butter Cups I wanted to!
BEST. JOB. EVER!
Since then, my sweet tooth has had an affinity for RPBCs. I’m also in the school that you have to eat them the correct way or don’t even bother eating them at all. First, you nibble around the edges and then you eat the center. Any other method of consumption is completely unacceptable.
These peanut butter cups are made with raw cacao, maple syrup as an all-natural sugar, Sunbutter instead of peanut butter, and they are dairy-free and vegan. All things considered, they are still considered a treat and should be enjoyed in moderation.
Recipe Notes and Hacks
There is minimal hands-on time. The majority of the time for this recipe is letting the 3 steps harden up in the refrigerator.
We love Enjoy Life chips for this recipe. You can pick the semi-sweet or dark chocolate, whatever your taste preference is.
Use either a double-boiler or microwave-safe bowl to melt the chocolate. This is a dual-melting process, so be sure to use a bowl that you can easily re-melt at a later time.
When you are not eating, keep these in the fridge as they do melt easily.
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Peanut Butter Cups Recipe
Peanut Butter Easter Eggs
Peanut Free, Dairy Free & Vegan
- 10 oz Bag Enjoy Life Chips Approx 2 cups.
- 1 TBSP Raw Cacao Powder
- 2 TBSP Maple Syrup
- 1/4 Cup EVOO + a little extra
- 1/4 Cup Sunbutter
- 2 tsp Arrowroot Powder
Melt together the chocolate chips, raw cacao, maple syrup and EVOO. Wisk often.
In a separate small bowl, mix together Sunbutter and arrowroot powder.
When the chocolate is melted, drop just enough chocolate in the molds to cover the bottom.
Let set in the refrigerator for 1-2 hours.
Once hardened, add a drop of the Sunbutter + arrowroot mix on top of the chocolate. Spread out just a little but try to keep away from the edges.
Let set in the refrigerator for another 1 hour.
Re-melt the remaining chocolate (add a little more EVOO if needed) and add to the top of each mold to cover completely.
Refrigerate for 4+ hours or overnight.
Keep refrigerated when not eating. They melt easily.
Are you Inspired?
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