Vegan Chocolate & Sweets Recipes and Plant-Based Copy Cats

3 ways to make nut butter cups

written by Julia

We all know Reese's. We'd all love Reese's. And we're all jealous of everyone who can eat Reese's while we can't. At least we only know of some vegan options that are available in the US, right? (Can you please send us some?)

Until then, we don't have any other choice than doing peanut butter cups at home. We couldn't even decide if we wanted dark or white chocolate. And how about almond or tahini filling instead of peanut butter?

So we ended up with this build-your-own-nut-butter-cups-recipe. You can choose the chocolate and filling of your choice or do it like us and make some of all of them. Julia's favorite was definitely the tahini filling with some flaky sea salt on top.

Vegan nut butter cups

48 cups

60 minutes

Ingredients

For dark chocolate cups (approx. 24)

300 g (10.5 oz) dark chocolate
1 tbsp coconut oil
flaky sea salt (optional)

For white chocolate cups (approx. 24)

300 g (10.5 oz) vegan white chocolate
1 tbsp coconut oil
flaky sea salt (optional)

For peanut butter cups (approx. 16)

100 g (3.5 oz) creamy peanut butter
1 tbsp confectioner's sugar

For almond butter cups (approx. 16)

100 g (3.5 oz) almond butter
3 tbsp confectioner's sugar

For tahini cups (approx. 16)

100 g (3.5 oz) tahini
3 tbsp confectioner's sugar

Instructions

Melt chocolate of choice with coconut oil. You can do this in a microwave or in a heatproof bowl set over a pot with simmering water.
Fill melted chocolate into a piping bag.
Use paper muffin liners and cut off the tip of piping bags. Fill as much chocolate as needed into muffin liners to cover the bottom. Refrigerate for approx. 30 min. until the chocolate is set.
In the meantime prepare your filling. If desired, you can sweeten them some more with confectioner's sugar. Don't worry, the tahini filling will probably be way more liquid then the peanut butter filling, but that's no problem.
Fill each filling into a separate piping bag.
Remove muffin liners from the fridge and pipe fillings into them. If the filling is a bit more liquid, spread into all over the chocolate bottom. But if it's creamier you can pipe the filling into the center and leave some space around the edges. Once you've added the butter mixtures, fill all cups with chocolate until the filling is covered. It's very tasty to sprinkle some flaky sea salt on top.
Refrigerate again until the chocolate is set.