Chocolate Peanut Butter Cups – Gluten Free!

no bake chocolate peanut butter cups
Are you all out of ideas and time but seriously craving a sweet treat?  Well, what if I told you that these no bake vegan chocolate peanut butter cups took me exactly 20 minutes to prepare? And that they’re as delicious as they are stunning. Would you believe me? Try it out for yourself and see that I’m right.With my step by step picture tutorial, you’ll see just how easy and simple these chocolate peanut butter cups are to make.

What’s So Great About These Chocolate Peanut Butter Cups?

You may ask what’s so great about this no bake treat. Well, they’re made with just 6 ingredients that you probably already have in your pantry, and are alsoGluten-freeRefined sugar-freeOil-freeRich with a creamy peanut butter fillingAnd full of chocolate in every bite. They’re simply

LOVE AT FIRST BITE!

These no bake treats are exactly the right size too, so no guilty feelings involved at all. Or maybe a little, but who cares when they taste too good to pass.

Did You Make These? I’d love to show off your creations on my Instagram 🙂

 no bake chocolate peanut butter cups

What You’ll Need

Makes 10 no-bake peanut butter cups5 Medjool dates, pits removed (110 gr)1/2 Cup of Shredded Coconut (40 gr)2 Tablespoons of Peanut Butter( 30 gr)2 Tablespoons of Maple Syrup (30 gr)A Third of a block of Dark Chocolate ( 35 gr)2 and 1/2 Tablespoons of Almond Butter ( 37 gr)Optional: Peanuts and Sea Salt to decorate

How To Make These Gluten-Free Vegan Chocolate Peanut Butter Cups 

Place Medjool dates pits removed, into a food processor along with shredded coconut. Blend until mixture easily sticks together when pinched between two fingers.Divide into 10 even balls, ( you can use a scale if you want to be 100% accurate)Press each ball into the mini muffin tray holes. I use a silicone muffin tray just because they’re so flexible and easy to remove and clean afterward.no bake chocolate peanut butter cupsPress mixture into hole, forming an even base with an even crust around it.no bake chocolate peanut butter cupsFor the filling, mix 2 tablespoons of peanuts butter, almond butter, and maple syrup together until smooth. Evenly pipe into each base and set aside.no bake chocolate peanut butter cupsPlace chocolate into a heatproof glass bowl. Bring a small pot, with less than an inch of water ( less than 2.5 cm) to a boil then switch off the heat and place bowl over pot.Let the chocolate melt, stirring occasionally, then add the remaining half tablespoon of almond butter, whisk until smooth and evenly pipe over peanut butter cream.no bake chocolate peanut butter cupsDecorate with some chopped peanuts and sea salt, then transfer to the fridge to set for a couple of hours or preferably overnight.Keep stored in the fridge for up to a week.no bake chocolate peanut butter cups

chocolate peanut butter cups

6 ingredient, gluten-free, oil-free, no-bake vegan chocolate peanut butter cups.

Course Dessert
Cuisine vegan
Prep Time 18 minutes
Cook Time 2 minutes
Total Time 20 minutes
Servings 10
Calories 131 kcal
Author Elinor

Ingredients

  • 110 gr medjool dates pits removed
  • 40 gr shredded coconut
  • 2 tbsp peanut butter
  • 2.5 tbsp almond butter
  • 2 tbsp maple syrup
  • 35 gr dark chocolate
  • optional chopped peanuts
  • optional sprinkle of sea salt

Instructions

  1. Place Medjool dates pits removed, into a food processor along with shredded coconut. Blend until mixture easily sticks together when pinched between two fingers.

  2. Divide into 10 even balls, ( you can use a scale if you want to be 100% accurate)

  3. Press each ball into the mini muffin tray holes. I use a silicone muffin tray just because they’re so flexible and easy to remove and clean afterward.

  4. Press mixture into hole, forming an even base with an even crust around it.

  5. For the filling, mix 2 tablespoons of peanuts butter, almond butter, and maple syrup together until smooth. Evenly pipe into each base and set aside.

  6. Place chocolate into a heatproof glass bowl. Bring a small pot, with less than an inch of water ( less than 2.5 cm) to a boil then switch off the heat and place bowl over pot.

  7. Let the chocolate melt, stirring occasionally, then add the remaining half tablespoon of almond butter, whisk until smooth and evenly pipe over peanut butter cream.

  8. Decorate with some chopped peanuts and sea salt, then transfer to the fridge to set for a couple of hours or preferably overnight.

  9. Store in the fridge for up to a week.

Nutritional Facts

Pin These No Bake Vegan Chocolate Peanut Butter Cups For Later!

no bake chocolate peanut butter cups

Recipes To Try Next Time

 no bake chocolate sliceClassic Vegan Carrot Cake Loafsee ya soon xo

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