TGIDF – Vegan Peanut Butter Cups

Who doesn’t love Reese’s Peanut Butter Cups?  There’s something about the salty peanut butter mixing with the sweet chocolate that makes them so tasty.  I wanted to be able to have some while still keeping it vegan so I set out to make some

Ingredients (yields 4-6 cups):


  • 2/3 cup cocoa powder (either dark or regular cocoa)
  • ¼ cup coconut oil, melted
  • 4 tbsp light agave nectar
  • 4 tbsp PB2 powdered peanut butter



  • Mix coconut oil, cocoa powder, and agave nectar until you get a nice, smooth mixture
  • Prepare PB2 in a separate bowl as directed on the bottle, adjusting to get the desired thickness you want (I used about 2 tbsp per water for 4 tbsp PB2)
  • Line a muffin tray with cupcake cups.  Put a thin layer of the chocolate in each cup.
  • Dab the desired amount of peanut butter in each cup.  Cover the peanut butter with more chocolate.
  • Place the tray in the fridge and allow for it to cool for an hour or overnight.
  • Pop each cup out of the tray and enjoy!.  Place cups you don’t finish in a tupperware and store in the fridge.

These came out might fine =).  I did go slightly overboard with the chocolate so they came out very fudge-like.  I needed to chase one with a cup of milk it was so creamy and rich.  I couldn’t eat more than one, lol. 

I think making my own chocolate may be my new hobby =).


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