Extra Thick Peanut Butter Cups

When I went to boarding school, we would have 'tuckshop' each Tuesday evening. A selection of sugary treats were laid out on an enormous table, and the girls would come in and select which candies they wanted in their crinkly little paper bags. In the final two years of high school I didn't bother with consuming lollies and chocolates from there as I had become vegan, but prior to that, I would always emerge with fistfuls of bright orange wrappers, perfect little peanut butter cups inside.

Naturally, I love these sweet little treats, and had to try and make my own vegan version because I was missing them so much. The balance of salty and sweet is spot on, and because of the nut butter, cacao butter, and coconut oil, they're a satisfying snack for when you're feeling a little peckish. I love these alongside a steaming mug of chai tea, or on top of some vegan brownies (keep an eye out for my peanut butter cup brownie recipe, coming soon!).

This recipe will yield approximately 16 miniature nut butter cups. Those with allergies to nuts can substitute sunflower butter in where nut butter is called for, although this will effect the traditional nutty flavour and texture.


1/4 cup of coconut oil
1/4 cup of cacao butter
1/4 cup of cacao powder
1/4 cup of nut butter
Pinch of sea salt

3 tablespoons of smooth peanut butter
2 teaspoons of pure maple syrup
1/4 teaspoon of sea salt


  1. Melt the coconut oil, cacao butter, cacao powder, nut butter, and sea salt together over a low heat in a small saucepan. Remove from the heat once combined and glossy, and set aside to cool.  Prepare 16 small cupcake cases and divide one third of the mixture into them, then place in the freezer to set.
  2. Whilst the chocolate is setting, take the peanut butter filling by mixing together the unsalted nut butter (I used peanut butter with LSA for added goodness), pure maple syrup, and sea salt in a small bowl. Cool in the refrigerator in order to slightly solidify the mixture, then roll into 16 small balls.
  3. Press onto the chocolate bases, ensuring you leave enough room around the edges for the rest of the chocolate. Divide the remaining chocolate mixture between the 16 cases, then return to the freezer to set. Store in the refrigerator for up to a week, or the freezer for longer.