We could honestly eat our weight in peanut butter, we love it so much! On top of pancakes and waffles, in PB&J sandwiches, or just by the spoonful. But our favorite way to eat peanut butter by far is with chocolate. In peanut butter cups to be exact. Reese’s were always a favorite, with the perfect peanut butter to chocolate ratio. But they’re made with milk fat, and hydrogenated vegetable oils… They just didn’t fit into our healthier diet anymore.
Until we attempted to make our own! These peanut butter cups use Ghirardelli semi-sweet chocolate chips, which are made with coco butter instead of milk fat, making them vegan. With just 4 simple ingredients, these peanut butter cups pack a ton of flavor without all the additives and preservatives.
- 1½ cups semi-sweet chocolate chips (with coco butter, not milk fat)
- ¾ cup + 2 Tbsp creamy peanut butter
- ½ cup powdered sugar
- 2 Tbsp graham cracker crumbs (gluten free)
- Prepare a 12-cup regular muffin tin with paper liners and set aside.
- In a sauce pan, add the chocolate chips and 2 Tbsp of peanut butter, and heat over low heat, stirring constantly. Heat slowly until the chocolate melts completely and the peanut butter is incorporated. Remove from the heat.
- Place 2 tsp of melted chocolate into each paper liner. With the back of a spoon, gently spread the chocolate evenly over the bottom and sides of the paper liner, drawing the chocolate only halfway up the sides.
- Place in the refrigerator for about 15 minutes until set. Set aside the remaining melted chocolate until later.
- While the chocolate is setting, make the peanut butter filling. In a bowl, combine ¾ cup of peanut butter, the powdered sugar, and the graham cracker crumbs until smooth and creamy.
- Remove the muffin tin from the refrigerator, it should be setup by now.
- Evenly distribute the peanut butter mixture among the 12 paper liners and spread to fill the chocolate shell, making sure that a little chocolate shell still rises above the peanut butter mixture.
- Evenly distribute the remaining melted chocolate over the peanut butter mixture, and gently spread over the top with the back of a spoon to cover the peanut butter. Seal the chocolate top by making sure it touches the chocolate sides all the way around.
- Place in the refrigerator until the chocolate is set, about 20 minutes.
- Then just remove the paper liners and enjoy!