Laura Theodore

Choco-Peanut Butter Cups


I wanted to create an easy-to-make, vegan chocolate candy cup to take the place of the store-bought version that I used to love as a child. With a nice punch of peanut butter combined with luscious dark chocolate, these candies are sure to satisfy your chocolate cravings.

3/4 cup vegan chocolate chips

⅓ cup creamy peanut butter (see note)

1 teaspoon maple syrup

Line a mini-muffin tin with 10 paper liners. Put the vegan chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat.

Put the peanut butter and maple syrup in a medium bowl and stir vigorously to thoroughly combine. Carefully pour the chocolate into the peanut butter mixture and stir until smooth and well blended. Divide the chocolate–peanut butter mixture evenly among the prepared muffin cups. Smooth the tops using a rubber spatula or off set spatula.

Freeze for 20 minutes, then transfer to the refrigerator and refrigerate for at least 30 minutes more before serving. Serve chilled. Stored in an airtight container in the refrigerator, the clusters will keep for about 4 days.

CHEF’S NOTE: You may use any variety of nut butter that you prefer.

Photo credit: © Ann Oliverio

THE FABULOUS ANNIE OLIVERIO, ( added nuts to her Choco-Peanut Butter Cups, making them oh-so-jazzylicious and super festive too! Thanks you so much Annie for the pretty photos. Annie will be the guest on Jazzy Vegetarian Radio on July 30th 2014!

Photo credit: © Ann Oliverio

 Jazzy Tip: When creating compassionate chocolate confections, always use fair-trade, dairy-free dark chocolate. Using fair-trade chocolate supports equitable and sustainable trading partnerships, which create just opportunities that can help to alleviate poverty.