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Chocolate Soynut Butter Cups

My poor poor husband has lived his life with the oh so terrible... PEANUT allergy! This means he had to grow up never knowing how amazing a frozen Reese's Peanut Butter cup was. He never got to know the excitement of dumping out his Halloween candy and looking for the bright orange wrappers.  Now being Plant Based, I am honestly happy he didn't scarf down the metric tons he would have if he didn't have the allergy, however I still wanted him to try something similar so he could know what all the fuss was about. 


Here is what I made.. and below is how easy it is to do it!


1/2 C Cocoa Powder

1/2 C Refined Melted Coconut Oil

3 Tblsp Agave Nectar or Maple Syrup

2 Tblsp Wow Soynut Butter (you can use any nut butter really)

1 Tsp Vegan Brown Sugar

1 Tsp Vegan Powdered Sugar

1 Pinch Sea Salt



6 cupcake Liners

1 Muffin Tin

Small Mixing bowls 





-Combine the Melted Coconut Oil, Agave and Cocoa Powder in a small bowl. 

-Place the 6 Cupcake liners in the muffin tin

-Put about 2 tsp of the chocolate mixture in each cupcake liner and place the tin in the freezer

-While the first layer of chocolate is hardening, mix the Nut Butter, sugars and salt together in a separate bowl

-After about 5 minutes, remove the tin from the freezer. The first layer of chocolate should be hard and ready to add the nut butter mixture

-Add about 1 tsp of the nut butter mixture to the center of each muffin wrapper. Try to keep the nut butter in the center so when you poor the rest of the chocolate on top the nut butter seems "suspended" in the middle

-add the remaining chocolate mixture to the top of each cup

-if the nut butter is sticking up above the chocolate layer just use your finger to push the nut butter down below the chocolate

-put the tin back in the freezer for about 10 minutes to harden the chocolate and firm up the nut butter filling. 


Keep these in the freezer in a sealed container for up to a few months (if they last that long) 





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