Raw Vegan Peanut Butter Cups
Indulge in the perfect guilt-free treat with these Raw Vegan Peanut Butter Cups, a no-bake recipe that’s as simple as it is satisfying! Featuring a rich, silky layer of raw chocolate made with antioxidant-packed cacao powder, creamy natural peanut butter filling, and just a touch of coconut flour and sea salt for the perfect balance of flavor, these decadent bites are free of refined sugar and dairy. With only 15 minutes of prep time and no cooking required, these healthy peanut butter cups are ideal for plant-based desserts, meal prep snacks, or as a freezer-friendly indulgence to enjoy anytime. Vegan, gluten-free, and naturally sweetened with maple syrup, they’re a crowd-pleaser whether you’re serving guests or treating yourself.
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Recipe Information
Ingredients
- 0.5 cup cacao powder
- 0.5 cup coconut oil, melted
- 0.25 cup maple syrup
- 0.5 cup natural peanut butter
- 1 tablespoon coconut flour
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Line a 12-cup muffin tin with paper liners or silicone molds.
In a medium bowl, combine the cacao powder, melted coconut oil, and maple syrup. Whisk until smooth to create the raw chocolate mixture.
Spoon about 1 teaspoon of the chocolate mixture into each liner, spreading it evenly to cover the bottom. Place the muffin tin in the freezer for 5 minutes to set.
While the chocolate base sets, prepare the peanut butter filling. In a small bowl, mix the peanut butter, coconut flour, vanilla extract, and a pinch of sea salt until well combined and slightly thickened.
Remove the muffin tin from the freezer and add about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate layer. Gently press it down to flatten slightly.
Pour another teaspoon of the chocolate mixture over the peanut butter layer, ensuring it’s fully covered.
Sprinkle a tiny pinch of sea salt on top of each cup if desired for garnish.
Return the muffin tin to the freezer for at least 30 minutes, or until the cups are completely set.
Once set, remove the peanut butter cups from the molds and store in an airtight container in the fridge or freezer for up to two weeks.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 61.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
