These Chocolate Peanut Butter Caramel Cups are made with homemade chocolate surrounding a gooey vegan peanut butter caramel. The six-ingredient recipe for these refined sugar free treats is the perfect way to get your candy fix!
Last week, I headed into the kitchen to whip up another batch of homemade peanut butter cups after I realized my roommate Ally and I had demolished all of the two batches I had made when I first posted them a few weeks ago…oops. It was a situation that needed to be remedied STAT.
I got started, mixing up the super easy 3-ingredient homemade chocolate recipe that I know like the back of my hand, and pouring the bottom layer of chocolate into the lined mini muffin tins. I popped the tin into the freezer to let the chocolate layer set and as I grabbed the peanut butter, I decided to have a little fun with the it…why have plain peanut butter cups when I could have peanut butter caramel cups?!?
Since my discovery (via these homemade Twix Bars) that you could make homemade vegan caramel in like 30 seconds using almond butter, maple syrup, and coconut oil, I’ve been obsessed with it. So, while making these cups…I had the brilliant idea to substitute peanut butter for the almond butter to make peanut butter caramel – my peanut butter and caramel loving heart was all over this idea.
A quick stir of the ingredients and a spoonful into my mouth revealed it was very much a delicious creation and oh so worthy of gracing the inside of my peanut butter cups. These are barely any more difficult than any other homemade peanut butter cups – the only extra step is stirring together the ingredients to make the “caramel” filling, which is obviously totally worth it.
Once the peanut butter caramel filling is distributed between the chocolate cups and the remaining chocolate is poured to cover each cup, a sprinkle of sea salt (if you want) rounds it all out. A quick trip to the fridge will harden the chocolate while the inside stays sweet and gooey, and then you can grab one and take a big bite and moan in pleasure.
These chocolate peanut butter caramel cups are vegan, gluten-free, and refined sugar free, so while they’re not exactly health food, they’re definitely a little better for you than grabbing a Reese’s. And if you ask me, WAY tastier. The way the chocolate melts in your mouth with the thick layer of gooey peanut butter caramel is irresistible! Enjoy :)
Remember to #bakerita if you try the recipe!
- ½ cup coconut oil, melted
- ½ cup cocoa powder
- 3-4 tablespoons maple syrup, to taste
- ½ cup creamy peanut butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon flaky sea salt (plus extra to sprinkle on top)
- Line a 24-cavity mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold.
- In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.
- Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don't use more than half the chocolate mixture for this. Place the liners in the refrigerator or freezer for about 10 minutes to harden.
- While the chocolate hardens, stir together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt until smooth and combined.
- Once the bottom layer of chocolate is hard, place about 1 teaspoon of peanut butter caramel over the chocolate. Pour enough of the chocolate mixture over the peanut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are done. If desired, sprinkle the top with flaky sea salt. Return to the refrigerator to harden completely.
- Store in a sealed container in the refrigerator.