Who doesn’t love a good peanut butter cup? These mini cups are dairy free, vegan, and can easily be adapted for anyone with nut allergies. They’re perfect for kids parties and holidays (Valentine’s, Easter, Halloween). They’re super easy to make, and the best part is that the recipe makes 3 dozen, which gives you plenty to freeze for future cravings.
For the filling:
1/2 cup creamy all natural peanut butter (if you’re allergic you can substitute Sunbutter. Equally delicious!)
4 tablespoons Vegan butter, softened (we used Earth Balance Vegan Buttery Sticks)
1/2 cup confectioner’s sugar
For the chocolate:
a 12 oz bag of dairy free semi sweet chocolate chips (We used Enjoy Life Foods mini chips)
1/2 cup all natural creamy peanut butter
Line a mini muffin tin with mini cupcake liners.
In a small bowl, mix together your ingredients for the filling. The mixture should be nice and smooth with no lumps. Set aside.
Put your chocolate chips and 1/2 cup peanut butter in a microwave safe bowl. Microwave the chocolate for one minute, stir, and continue to cook in one minute increments until it’s melted and smooth. Be sure to stir the chocolate in between each minute of cooking.
Drop about a teaspoon of chocolate into your cupcake liners. The mixture should be about halfway up the liner, leaving room for the peanut butter and another layer of chocolate. You want the chocolate pretty evenly spread on the bottom of the cup. Top each cup with a good dollop of peanut butter, then add the final scoop of chocolate on top of that. The mixture should fill the liner to the top.
Place your pan in the fridge and let it set completely before serving (about two hours depending on your fridge temp). Store in an airtight container in the fridge or freeze. Makes 36 delicious, miniature, dairy free peanut butter cups! Nom!