Easy Vegan Peanut Butter Cups


We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!


  • 1 package bittersweet chocolate chips
  • Coconut Oil
  • Peanut Butter (smooth or crunchy)
  • Nutritional Yeast and/or Powdered Sugar
  • Mini cupcake tin

Melt chocolate in a double boiler. Add coconut oil to get it a little runny.

Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.

Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.

When cooled, enjoy!


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