Is it Halloween yet??? Time to get festive with some easy peezy, family friendly, dark chocolate peanut butter cups!
By the by, get ready for about 827959812634 pictures because I couldn't help myself. How CUTE are these All Hallow's Eve style cups?? Adorable AND delectable.
Dan's hands down favorite candy is a Reeses Peanut Butter Cup. Anything peanut butter and chocolate really. However, I've always found that a Reeses is head achingly sweet. Just WAY too much sugar. So how to remedy this to make the perfect dark chocolate peanut butter cups?
First, (as the name implies) use dark chocolate. Deeper flavor, not nearly as sweet (thank goodness). Honestly I'm all about that dark chocolate these days. Milk chocolate tastes so blah in comparison!
Second, use natural peanut butter. Again, stronger flavor, no added sugar. Plus it's just better for you.
Third, sweeten these dark chocolate peanut butter cups yourself! Agave or maple syrup are my favorite choices. If you like a little extra flavor, you can absolute use honey too (non vegan version).
Speaking of which, this recipe is gluten free, dairy free, AND vegan. Pretty nifty right?
SO! Are you ready for some homemade Halloween candy?? Same, grab the dark chocolate peanut butter cups recipe below 🎃.Print
WAY tastier than store-bought, these delectable treats are made with just 5 ingredients in less than an hour! Specially decorated for All Hallow's Eve. Vegan and gluten free!
- 16 ounces 60% or higher bittersweet chocolate, roughly chopped (I used three Ghiradelli 60% cacao baking bars and one 70% cacao baking bar)
- ½ cup natural peanut butter
- ¼ cup coconut oil, melted
- ½ teaspoon vanilla extract
- 1 tablespoon agave or maple syrup*
- Halloween sprinkles, as desired
- Line a standard 12 cup muffin tray with cupcake liners. Use 2 liners per cup for better shaping.
- Melt chocolate and 2 tablespoons of the coconut oil together over a double boiler (my preferred method as this will keep the chocolate warm throughout this process) or in 15 second intervals in the microwave. Whisk until smooth. If using a double boiler, turn the heat off. If the mixture starts to solidify, turn the heat back onto low and whisk until melted once more.
- Using half of the melted chocolate mixture, pour approximately the same amount into each cup, lining the bottom of each one. Place the tray in the freezer and freeze for 4-5 minutes, until set.
- In a small bowl, whisk together peanut butter, remaining 2 tablespoons of coconut oil, vanilla extract, and agave.
- Remove tray from freezer. Top the chocolate mixture with the peanut butter mixture, pouring approximately the same amount into each cup. Place back in freezer for another 4-5 minutes, until peanut butter mixture is set.
- Remelt the remaining chocolate mixture as needed. Remove tray from freezer. Top the peanut butter mixture with the remaining chocolate mixture, pouring approximately the same amount into each cup.
- Optional: If decorating with sprinkles, place back in freezer for about 2-3 minutes. Remove tray from freezer and sprinkle as desired.
- Place tray in freezer and freeze another 15 minutes, until top chocolate layer is fully set.
- Store in an airtight container in the fridge or freezer. If storing in the freezer, allow the cups to thaw in the fridge before eating.
You can also use honey as a sweetener although it is not a vegan option.