Peanut Butter Cups: Vegan Style

Chocolate feen checking in!

A vegan lifestyle isn’t a way to deprive you, but to show there’s a healthier way to eat everything you want.

Chocolate Shell Ingredients

1 cup coconut oil
1/2 cup raw cacao powder
1 TBS agave nectar
1 tsp spirulina (optional)
2 tsp reishi mushroom powder (optional)
pinch cayenne
tiny pinch of sea salt

Peanut Butter Filling:

1/2 cup organic peanut butter (I used the version with sugar)
2 TBS nutritional yeast (optional)
1 TBS maca root powder (optional)

Melt coconut oil, mix together chocolate ingredients. Spoon a layer into cupcake papers and put in the freezer. After a few minutes, spoon peanut butter mixture into the middle and cover with chocolate sauce. Return to freezer. Wait 10 minutes & devour. You might have leftover chocolate sauce or filling to do with as you please.


I didn’t have cupcake paper, so I used small glass containers and they worked well.

After freezing the first layer of chocolate for 10 minutes in the freezer

The entire process took about 20 minutes.  Fast, rich, delicious and my kids loved it.  Simon said the taste is better than Reese’s cups because the consistency isn’t dry.


Questions?  Leave a comment here or @brownvegan on Twitter.


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