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3 PB2 vegan peanut butter chocolate cups with caramel sauce
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PB2 Peanut Butter Cups

These delicious PB2 peanut butter cups with a vegan chocolate layer will melt in your mouth! They are similar to Reese’s cups, however, this version is dairy-free, refined sugar-free, gluten-free, and easy to make without an oven! A delicious no-bake recipe that is perfect for dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 cups

Ingredients

CRUST

  • 8-9 small (60 g) dates
  • 5 tbsp (60 g) peanuts

PB FILLING

CHOCOLATE FILLING

Instructions

CRUST

  • Process peanuts and dates in a food processor for about 10 seconds.
  • Press the dough into 6 muffin cups (silicone molds work best).

PB FILLING

  • Melt the cacao butter OR coconut oil on low heat (e.g. in a double boiler or in the microwave).
  • In the meantime, add all other ingredients to a bowl and stir with a spoon until it has a smooth consistency.
  • Add the melted cacao butter OR coconut oil and stir again until all ingredients are combined.
  • Pour the PB filling on top of the crust.
  • Put the mold into the freezer for about 30 minutes.

CHOCOLATE FILLING

  • Proceed with the chocolate filling as you did with the PB filling.
  • Fill the chocolate filling on top of the PB filling.
  • Put the mold into the freezer overnight or for at least 2-3 hours.
  • Enjoy the peanut butter chocolate cups cold but not frozen! Store leftovers in the freezer.

Notes

  • You can use PB2, PBfit, or any other PB powder brand like this peanut flour.
  • I recommend soaking the dates if they aren't soft.
  • The total time doesn't include chill time.
Nutrition Facts
PB2 Peanut Butter Cups
Serving Size
 
1 cup
Amount per Serving
Calories
227
% Daily Value*
Fat
 
10
g
15
%
Carbohydrates
 
23.2
g
8
%
Fiber
 
4.5
g
18
%
Sugar
 
18.8
g
21
%
Protein
 
9.8
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.