Walking Through Lavender Fields
Vegan Peanut Butter Cups 01
Desserts

Vegan Peanut Butter Cups (GF)

My copycat vegan peanut butter cups are just as delicious as the real things if not more. I modelled them after the most famous peanut butter cups from Reese’s. I’m using 60 % dark chocolate instead of milk chocolate for the coating. The interior of the cup is made with smooth peanut butter and lots of salt to get that characteristic saltiness that the original has. For the sweetener I’m using medjool dates which I blend into a paste. Powdered peanut butter is used to get the hard consistency that you can find in the original.

These little bites are perfect as a small treat whenever you desire them because they can be kept in the refrigerator. You can also use them to make vegan peanut butter cup ice cream. I like the normal size cups but prefer king size even more because they have a better peanut filling to chocolate shell ratio.

Vegan Peanut Butter Cups 01

Vegan Peanut Butter Cups (GF)

Amazing vegan peanut butter cups that taste just like the real thing if not better. With its salty peanut butter interior and chocolaty exterior these bites are super delicious and enjoyable. Make normal or king size cups if you prefer more peanut filling to chocolate.
No ratings yet
Prep Time 1 hr 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins
Course Dessert
Servings 50
Calories 154 kcal

Ingredients
  

Normal size peanut butter cups:

  • 200 g medjool dates pitted
  • 600 g smooth peanut butter
  • 1 tsp salt
  • 1/4 tsp vanilla powder
  • 68 g (1/2 cup + 1 tsp) powdered peanut butter
  • 500-650 g Lindt 60 %

King size peanut butter cups:

  • 300 g medjool dates pitted
  • 950 g smooth peanut butter
  • 1 + 0.6 tsp salt
  • 0.4 tsp vanilla powder
  • 108 g (3/4 cup + 4 tsp) powdered peanut butter
  • 650-750 g Lindt 60 %

Instructions
 

  • Remove pits from medjool dates and put them in a larger bowl. Pour boiling water over them and let them soak for 10 min.
  • After 10 min take them out and discard the water. Mash them with the back of a fork (the more you will mash them, the less work the blender will have).
  • Put mashed medjool dates in a blender and mix on the lowest speed. Blend for a while until you get a smooth paste.
  • Transfer the medjool date paste in a large bowl. Add peanut butter, salt and vanilla. Mix together.
  • Add to the mixture peanut butter powder and mix. Mix until you get a filling that doesn't stick to your fingers and then some more.
  • Divide the filling in 50 equal parts (I measure it in grams). Shape them into balls.
  • Melt chocolate on low heat over double boiler.
  • Take one cup mould and pour a little bit of chocolate on the bottom. You will need about 5-6g of chocolate for the normal size cup and about 7-8g for the king size cup. Take a teaspoon and coat the sides with chocolate. Go up to 1 cm height for the normal size cup and upt to 1.8 cm for the king size cup.
  • Put the mould into a freezer for the chocolate to harden.
  • Repeat the same process with the rest of moulds.
  • Take the first mould out of the freezer. Take one ball for the filling, flatten it and put it in the chocolate hole. Tap with your fingers so that it fits perfectly into the moulded chocolate. Pour some additional chocolate on top. You will need about 6-7g (for the normal and for the king size cup). Spread it around with a teaspoon so that the sides and top are covered completely. Return the mould in the freezer.
  • Repeat the last step with the rest of the moulds.
  • Take the first mould out of the freezer and take the peanut butter cup out of the mould. Put it on a plate.
  • Repeat the same with the rest of moulds in the freezer.
  • If any peanut butter cup has chocolate that was coated too high on the sides, trim it with a knife.
  • Store the plate with peanut butter cups in the refrigerator.

Notes

*I need at least 200g of medjool dates so I’m able to make medjool date paste in my blender. If you are making a smaller batch of peanut butter cups (the recipe as written makes 50 normal size peanut butter cups or 50 king size peanut butter cups) you may perhaps still need to make a larger batch of medjool date paste and then use it less for this recipe. In this case be mindful that after soaking some water will remain in medjool dates and some will evaporate with blending. Take in the account overall weight after making medjool date paste vs initial weight of medjool dates.
*If you want to use what’s left of medjool date paste, check these recipes as an option: oat bran porridge with caramelized pear, apple crumble, Ethiopian peanut tea, vegan lassi 6 ways, beetroot latte, matcha latte, turmeric latte, nut milks, carrot cake smoothie, vegan chocolate milk.
*Normal peanut butter cup measures 4 cm at the bottom, 5 cm at the top and has 1 cm of height. King size peanut butter cup measures 4 cm at the bottom, 5 cm at the top and has 1.8 cm of height. Choose moulds that will be approximate these measures.
*The saltiness for the filling was tested using Reese’s and JIF peanut butter. If using another peanut butter brand you may perhaps need to adjust the saltiness to get the same result.
*Nutrition facts calculated for normal size cup.

Nutrition

Serving: 1peanut butter cupCalories: 154kcalCarbohydrates: 12gProtein: 4gFat: 11gSaturated Fat: 4gSodium: 111mgPotassium: 43mgFiber: 3gSugar: 7gCalcium: 19mgIron: 1mg
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #WalkingThroughLavenderFields!

You Might Also Like...

No Comments

    Leave a Reply

    Recipe Rating