My love for peanut butter cups runs DEEP:
Peanut Butter Cup Fudge
I wasn’t kidding.
But with all my riffs on this classic candy, I’d never thought to try the most obvious……..
And I made them vegan while I was at it.
WOW ARE THESE DELICIOUS.
That little addition of jelly lends big big flavor, and I don’t know that I’ll ever eat my peanut butter cups any other way.
I’m also sharing an alternative method for making the chocolate shell, which works great if you don’t have chocolate chips on-hand (or don’t have the dairy-free kind and want to make these 100% vegan). It uses unsweetened cocoa powder and some coconut oil, sweetened to taste with a bit of maple syrup – though you could use honey, agave, or any sweetener of your choice.
I tried this for the first time when tasked with making cups for a client without using any refined sugar, and was thrilled with how well they turned out.
Any nut or seed butter can be swapped for the peanut butter, and of course use your choice of jelly.
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
1 – 2 tablespoons maple syrup
1/4 cup peanut butter
2 tablespoons dairy-free spread (like Earth’s Balance)
1/4 cup confectioner’s sugar
2 tablespoons strawberry jelly
flaky sea salt
Line 12 mini muffin cups with foil or paper liners.
Melt the coconut oil on the stove top or in the microwave (I like a Pyrex measuring cup for this); let cool slightly and whisk in the cocoa powder and maple syrup. Fill the liners one third of the way and pop the tray in the freezer for 15 minutes.
Beat the peanut butter, dairy-free spread and confectioner’s sugar in a small bowl till light and fluffy. Place 1 – 2 teaspoons atop the chocolate layer, followed by about 1/2 teaspoon of jelly (you can use a toothpick to swirl a bit if you like). Top with the remaining chocolate mixture, sprinkle on a bit of flaky sea salt and return to the freezer to set.
This delicious recipe brought to you by Sheri Silver