peanut butter cups

peanut butter cups

Homemade vegan peanut butter cups just like Reese's cups. The crunchy nuts on top and creamy peanut butter in the middle make them a great treat.

peanut butter cups

A symbol that says the recipe is gluten-free


A symbol that says the recipe is soy-free


Makes: 4 cups          Time: 3 h (30 min prep + 2h30 min wait)



90 g  dark vegan chocolate
25 g peanut butter
15 g maple syrup

4 pinches yellow nutsedge caramelized crunchies

Important equipment:
silicone cupcake molds (75 ml / 2,54 oz each)


1. Over the double boiler melt 20 g of chocolate and fill equally silicon molds. Place them in the fridge for the chocolate to harden.

2. When the chocolate is hard to take the cupcakes out of the fridge.

3. Over the double boiler melt the rest of the chocolate (40 g). Mix peanut butter with maple syrup.

4. Place peanut butter with maple syrup in the middle of the harden chocolate in silicone molds.

7. Make sure the peanut butter stays in the middle and does not touch the silicone mold.

8. Pour the chocolate in the cupcake molds so it covers the peanut butter.

9. Gently move them into the fridge for the chocolate to harden.

11. After some minutes when the chocolate is almost solid, sprinkle with caramelized nuts and put back in the fridge for chocolate to harden fully. Store in the fridge.

Notes and tips:

  1. You should be able to find yellow nutsedge caramelized crunchies in the bakery section of your local supermarket, but you can also use any other toppings of your choice.
  2. Make sure you use good quality 100% peanut butter and mix it well before use.





peanut butter cups
peanut butter cups

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