Low Iodine Vegan Peanut Butter Cups

Total time1 hr 25 min

Prep time20 min

Cook time5 min

4.7

(17)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the chocolate shell

2 cups vegan chocolate chips
2 tbsp coconut oil

For the peanut butter filling

1 cup creamy peanut butter
3 tbsp maple syrup
¼ tsp fine salt
½ tsp vanilla extract

For serving

flaky sea salt, for sprinkling (optional)
Can be omitted
flaky sea salt

Instructions

1
Line a 12-cup muffin tin with cupcake liners. Combine the vegan chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, stirring occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat.
2
Spoon about 1 tablespoon of the melted chocolate into each liner, tilting each cup slightly to coat the bottom and about 1/2 inch up the sides. Transfer the tin to the freezer for 10 minutes, until the chocolate is firm to the touch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!