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These Chocolate Peanut Butter Caramel Cups are made with homemade chocolate surrounding a gooey vegan peanut butter caramel. These refined sugar free treats are the perfect way to get your candy fix!

Chocolate Peanut Butter Caramel Cups

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 24 cups
Author Rachel Conners

Ingredients

For the chocolate

For the filling

Instructions

  1. Line a 24-cavity mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold.
  2. 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.
  3. 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.
  4. While the chocolate hardens, stir together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt until smooth and combined.
  5. 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.
  6. Store in a sealed container in the refrigerator.