Peanut Butter Cups
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 12 oz vegan chocolate
  • 1½ Tbsp shortening, optional
  • 1 c unsweetened natural peanut butter
  • ½ c powdered sugar
  • pinch of salt
  • 12 paper cupcake liners
  1. Carefully trim off the top halves of the sides of the cupcake liners, so they’re half their height, and place in a muffin tin.
  2. In a double boiler or microwave, slowly melt chocolate, stirring frequently.
  3. Stir in shortening until completely melted and smooth.
  4. Place a small dollop of chocolate inside a cupcake liner.
  5. Using the back of a spoon, carefully spread the chocolate so that it evenly coats the bottom and sides of the liner, making sure not to leave any gaps or thin spots.
  6. Repeat until all cups have been lined with chocolate.
  7. Place muffin tin in refrigerator until chocolate sets.
  8. Meanwhile, mix together the peanut butter, powdered sugar, and salt. The mixture will be very hard to blend; just keep working it.
  9. With your hands, form the mixture into 12 slightly-flattened discs.
  10. Once the chocolate has set, press a peanut butter disc into each chocolate cup. If needed, reheat chocolate briefly.
  11. Drop a spoonful of chocolate onto the top of each peanut butter disc, being sure to spread it to reach the edges of the wrappers.
  12. Refrigerate to set.
  13. Serve at room temperature, so that the chocolate will be a little melty in your mouth.
Shortening helps the chocolate melt faster so it's more tender when you bite into it rather giving you the crunch chocolate chips do. It also makes it a touch easier to spread!
Recipe by Hell Yeah It's Vegan! at