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 cups 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.
More delicious copycat candy recipes:
Vegan Peanut Butter Cups (GF)
Normal size peanut butter cups (makes 50 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
- 550-650 g Lindt 60 %
King size peanut butter cups (makes 50 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 %
- 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 and the smoother paste you will get).
- 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.