My family loves these! My little boy keeps asking for more cups — for awhile I didn’t understand what he was talking about but then I explained that they’re called peanut butter cups. He still calls them cups but I’m just glad now I know what he’s talking about and that he likes them 🙂
The taste of homemade peanut butter cups mainly depends on the type of chocolate you use. Most commercial peanut butter cups use milk chocolate, but since these are milk-free I used Enjoy Life semi-sweet dairy free chocolate chips. Every brand of chocolate has it’s own unique flavor so depending on the brand and type of chocolate you use will decide the taste of your peanut butter cups. There are many great dairy-free chocolates out there – even ones that taste like milk chocolate! So just use your favorite 🙂
I used agave nectar in the filling instead of powdered sugar so my peanut butter cups have more of a soft center. But as you can see from the picture they aren’t runny and hold together very well. I hope you enjoy these rich, chocolaty, peanut buttery treats!!!
- 18 oz. (almost 2 packages) Enjoy Life semi-sweet chocolate chips
- 1 Tbsp non-hydrogenated shortening
- ½ C creamy peanut butter
- ¼ C agave nectar or honey
- ⅛ tsp. salt
- Line a mini muffin tin with paper liners or spray with cooking oil.
- Mix together the filling ingredients and set aside.
- In a heatproof bowl, melt the chocolate and shortening over simmering water. Do not allow the water to touch the bottom of the bowl.
- Spoon 1 tsp. of the melted chocolate into each of the muffin cups.
- Top with a scant teaspoon of the peanut butter mixture.
- Then top with another teaspoon of the melted chocolate.
- Refrigerate until set. Store in an airtight container in the refrigerator.