Vegan Peanut Butter Cups with Dates
Homemade vegan peanut butter cups with a naturally sweet peanut butter and date filling, coated in chocolate and finished with flaky sea salt.
Servings: 20 mini peanut butter cups
Equipment
- unbleached mini muffin cups + mini muffin pan
- microwave safe measuring cup or bowl
- measuring cups & spoons
- food processor
Ingredients
Chocolate
- 1 ¼ cups vegan chocolate chips (I used Enjoy Life mini semi-sweet chocolate chips)
- 1 tablespoon refined coconut oil (or sub unrefined)
Peanut butter date filling
- 8 soft, pitted medjool dates
- ½ cup creamy peanut butter
- ¼ cup water
- ¼ teaspoon sea salt (if using salted peanut butter, omit)
Toppings
- sprinkle sea salt flakes
- crushed/chopped peanuts (optional, but recommended)
Instructions
- Prep: Line a mini muffin pan with 20 liners, or place them on a large plate.If your dates are hard, soak them in hot water for 5 minutes then drain and add to the food processor.
- Make the filling: Add the peanut butter, Medjool dates, water, and salt to a food processor. Pulse until smooth and thick, scraping down the sides as needed.
- Melt chocolate: Add chocolate chips and coconut oil to a microwave-safe bowl and micrwaove for 1 min 30 seconds. Melt in 30-second intervals, stirring between each, until smooth. Check and stir the chocolate every 10-15 seconds for the last 30 seconds to ensure the chocolate doesn't burn.
- Assemble the cups: Spoon 1 teaspoon of melted chocolate into each liner and spread into an even layer, tapping the pan as needed to smooth. Scoop 1 teaspoon of filling, roll into a small ball, and flatten slightly (about the size of a quarter). Place into each cup, pressing down gently. Top with another teaspoon of chocolate and tap the pan to smooth the tops.
- Finish and chill: Sprinkle each top with flaky sea salt and crushed peanuts. Place in freezer to chill for about 20 minutes, or until set.
Notes
I prefer Teddie’s or Trader Joe’s organic peanut butter for this recipe. Peanut butter consistency varies by brand. Some (like Whole Foods 365) are thinner and harder to shape. If your mixture feels too soft, chill it in the freezer for 10–15 minutes before assembling.
Any extra peanut butter date filling can be stored in an airtight container in the fridge for 1–2 weeks. It’s great with sliced apples or bananas, on pancakes, or spread on toast with extra peanut butter.