Thick layers of rich homemade chocolate envelop sweet and gooey caramel centers in these vegan peanut butter caramel chocolate cups.
Rich homemade chocolate
Gooey peanut butter caramel
Pretty flecks of sea salt
Decadent 7-Ingredient PB Caramel Chocolate Cups
To make the homemade dark chocolate, you’ll melt cacao butter in a double boiler and then whisk in raw cacao powder and pure maple syrup. If you don’t want to mess with making chocolate yourself or can’t find cacao butter, simply melt down some dark chocolate with a little pat of coconut oil to thin it. It’ll work like a charm.
Once you’ve made the chocolate, pour a spoonful into the bottom of 5 cupcake liners that are resting in a muffin tin. Then, rotate the pan around to coat the sides of the cupcake liners with chocolate. Pop the pan in the freezer for 10 minutes to set and get started on your caramel.
Just like the original almond butter version mentioned above, this peanut butter caramel comes together in 5 minutes. You’ll whisk together a bit of peanut butter (sub sunflower butter for a nut-free option), pure maple syrup, coconut oil, vanilla, and sea salt over medium heat until smooth. Chill it for 5 to 10 minutes to thicken, and then dollop a generous tablespoon into each chocolate cup. To finish the cups, simply spoon on another tablespoon or two of chocolate to cover the caramel, sprinkle with sea salt (optional), and chill in the freezer for 10 minutes to set.
You can bite right into the cups or halve/quarter them to create bite-sized pieces. The options are endless and the chocolate and peanut butter? Well, it’s all yours. Sink your teeth in.
Jumbo Peanut Butter Caramel Chocolate Cups (vegan)
- 1/2 cup cacao butter
- 1/2 cup raw cacao powder
- 1/4 cup pure maple syrup
Peanut Butter Caramel
- 3 tablespoons natural peanut butter**
- 3 tablespoons pure maple syrup
- 2 tablespoons virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- Large-flake sea salt (optional)
- Make the dark chocolate by melting the cacao butter in a double-boiler or bain marie over medium heat. Once it's melted, remove from the heat and whisk in the cacao powder and maple syrup until smooth.
- Line a muffin tin with 5 cupcake liners. Pour 1 tablespoon of the dark chocolate into the bottom of each muffin liner and carefully rotate the pan around and around to coat the sides of the muffin liners with the chocolate. You want the chocolate to go up about 1/2 and inch on all sides of each liner. Place pan in freezer for 10 minutes to set.
- Meanwhile, make the peanut butter caramel by combining the peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt in a small saucepan. Whisk together over medium-low heat until completely smooth. Chill in freezer for 10 minutes to thicken.
- Drop 1 heaping tablespoon of the peanut butter caramel into the center of the chocolate cups (use up all of the caramel) and carefully spread it out to the sides of each cup. Then, pour heaping tablespoons of the chocolate over the caramel layer, using up all of the chocolate. If needed, drop the pan on a hard surface a few times to smooth out the surface of the chocolate. If desired, sprinkle with large-flake sea salt. Return to freezer for 10 minutes to set. Store in refrigerator.
**Use sunflower butter to make this recipe nut-free.