Reese's Peanut Butter Cups (Copycat)

Here's a darn good copycat recipe that tastes just like Reese's Peanut Butter Cups!

And--SURPRISE!--it's vegan!

The original recipe was found on the website: Running on Real Food. But I tweaked it and made it my own.

MAKES: 12 large peanut butter cups

Here's what you'll need...

BOTTOM LAYER OF CHOCOLATE:

1/2 cup melted coconut oil

6 Tablespoons 100% maple syrup

1/8-1/4 cup cocoa powder (depending on how "dark" you want the chocolate to taste)

PEANUT BUTTER FILLING:

1 cup peanut butter

2 Tablespoons melted coconut oil

1 Tablespoon maple syrup

1/4 teaspoon salt

1 Tablespoon + 2 teaspoons nutritional yeast

TOP LAYER OF CHOCOLATE (repeat):

1/2 cup melted coconut oil

6 Tablespoons 100% maple syrup

1/8-1/4 cup cocoa powder

ADDITIONALLY:

Cupcake liners or wax paper (if using wax paper, have non-stick spray on hand also)

Whisk

*NOTE: the original recipe called for just one total amount of the chocolate. But I found that it was only enough for 6 peanut butter cups and not 12. So I doubled it. Play around with the proportions until you get exactly what you need as muffin cups sizes, size of scoops, etc will vary.

Whisk the first layer's ingredients until smooth. If it's not sweet enough, you can add agave nectar, too, (or powdered sugar instead) to desired sweetness.

1. Line the muffin pan with cupcake cups (if you want the exact look of a Reese's), or with wax paper that's also sprayed with non-stick spray (I found out the wax paper can still stick to the peanut butter cups if not sprayed). I chose the latter because that's what I had on hand.

2. Fill each cup with 2 spoonfuls of chocolate (I just used a regular cereal spoon). Or if you want to be technical, about 1 to 1 1/2 Tablespoons of chocolate. Basically, until you feel it's enough to cover the bottom well.

3. Chill in the freezer for 4 minutes.

1. Pull the pan out of the freezer while the chocolate is just barely setting (but still "mold-able").

2. Indent the centers of each cup. I used my fingers, but you could also use a spoon, or whatever works for you.

3. Return to the freezer to finish chilling the chocolate, so 6 more minutes.

While your chocolate is completing it's chill cycle, make your last two layers up.

PEANUT BUTTER LAYER:

Whisk together your peanut butter filling ingredients until smooth. Be sure all the nutritional yeast is mixed in well.

TOP CHOCOLATE LAYER:

Repeat the first step, making up the second batch of chocolate.

1. Take the pan out of the freezer. Fill each cup with a spoonful of the peanut butter mixture. (Make sure to keep the peanut butter in the centers. Don't fill it up all the way to the edges.)

2. Spoon over the top chocolate layer until flat on top (about a couple of spoonfuls each again).

3. Chill in the freezer for about 40-45 minutes, or until completely set (the peanut butter mix is what takes longer to set). Alternatively, you can let it set longer if so desired.

You're done! The waiting is over! Pull them out of the freezer and enjoy.

Store any leftovers in the freezer.

Feel free to tweak this recipe to your liking. Everyone's taste buds are different. :)

Thanks for stopping by!