I’m fairly sure that when I scaled back my dairy intake my soul shrank a little at the thought of never having peanut butter cups again. I truly believed I’d never eat them again, at least not without dire consequences. That is, until I discovered Justin’s, and then I tried my hand at making them. All was right with the world. Now I just eat spoonfuls of peanut butter and shove chocolate chips in my mouth and call it a day. It’s called natural progression, friends.
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Inside Out Vegan Peanut Butter Cups
- Total Time: 10 minutes
- Yield: Makes 12 1x
- Diet: Vegan
Description
Rich peanut butter and chocolate cups, a fun make-ahead treat.
Perfect for satisfying your sweet tooth all week long.
Ingredients
- 6 tbsp (90 ml) creamy peanut butter
- 4 tbsp (60 ml) coconut oil
- 3 tbsp (45 ml) powdered sugar
- 4 tbsp (60 ml) chocolate spread
- 1 tbsp (15 ml) powdered sugar
Instructions
- For the PB layer:
- Mix all ingredients in a bowl until fully incorporated.
- Pour about 2 tsp of the mixture into silicone cupcake liners (use muffin tins for paper liners to maintain shape).
- Refrigerate for 30 minutes to firm up, or freeze for faster results.
- Meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. The consistency will be firmer than the peanut butter mixture, similar to play-doh.
- Remove the cups from the refrigerator and add the chocolate layer.
- Spread the chocolate layer to create distinct layers or leave the edges clear for pouring the peanut butter layer on top.
- Add a final layer of peanut butter.
- Refrigerate until firm.
- Remove from liners and serve immediately or store in a covered container in the refrigerator. These are not shelf-stable and will soften at room temperature.
Notes
- For a smoother peanut butter layer, microwave the peanut butter briefly (5-10 seconds) before mixing.
- If the chocolate layer is too thick, add a teaspoon of coconut oil to thin it out.
- Store in an airtight container in the refrigerator for up to 5 days; they will soften slightly at room temperature.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Frequently Asked Questions
What makes these peanut butter cups “inside out”?
In a standard peanut butter cup the chocolate is on the outside. Here the peanut butter forms the outer shell and the chocolate filling is on the inside, reversing the usual structure. 
What can I use instead of a mini muffin tin to shape the cups?
Silicone candy molds work well and release cleanly. If you do not have either, small paper cupcake liners set in a regular muffin tin will also hold the shape.
How do I keep the peanut butter layer from cracking when I press it into the molds?
Make sure the peanut butter mixture is at room temperature and pliable before shaping. If it feels stiff, knead it briefly with your hands to warm it up.
