2-Ingredient Vegan Peanut Butter Cups
These vegan peanut butter cups are crunchy and creamy but super quick and easy to make! The combination of chocolate and peanut butter works beautifully together and they only take 2-ingredients and 20 minutes from start to finish!
Servings 6 cups
- 250 grams dairy-free chocolate chips you can also use a dairy-free chocolate bar and chop it into small pieces
- 1/2 cup peanut butter
Place 6 muffin papers into a muffin tray and set aside.
Heat water in a saucepan over medium heat and melt the chocolate chips in a double boiler until they are smooth and no lumps remain. Set aside to cool.
Divide half of the melted chocolate between the 6 muffin papers. Using a spoon, spread the chocolate mixture evenly over the bottom and up the sides of the muffin papers. Keep spreading the chocolate until it solidifies slightly and starts to stick to the sides of the muffin paper without sliding down. Cover and chill for 10 minutes.
Once the bases have chilled, divide and spoon the peanut butter into the 6 muffin papers and smooth over with a spoon. Finally, cover the peanut butter with the rest of the melted chocolate, cover and chill for another 10 minutes.
Once they have fully set, remove the peanut butter cups from the wrappers and enjoy!
These peanut butter cups can be stored in the refrigerator, covered, for up to a week.