Top | Andrea's vegan GF recipes

Vegan GF Peanut Butter Cups

(recipe, Andrea Seppinni)


These beat the orange wrapper ones, hands down!


  1. Melt in a double boiler:
  2. 30 oz. non-dairy dark chocolate (recommend 12 oz. 70 percent, 20 oz. 49 percent)
  3. Blend together with an electric mixer:
  4. 2 cups creamy organic 100% smooth peanut butter
  5. 2 cups organic powdered sugar, sifted
  6. ¼ cup organic agave nectar
  7. 6 Tbsp. Earth Balance Buttery Spread, softened
  8. ¼ tsp. salt
  9. 1 Tbsp. gluten-free vanilla extract


  1. With a small pastry brush, paint the insides of silicone baking cups with the melted chocolate, place on a baking sheet, and refrigerate until firm.
  2. Once set, gently separate the molds from the set chocolate cups; fill the cups with the blended peanut butter to just under the rims of the cups, about one generous teaspoon full.
  3. Gently tamp down the filling with your index finger making a slight indent in the top, and seal over the filling by painting a coating of chocolate across the whole surface.
  4. Chill till firm.
  5. Repeat process, making another batch of chocolate cups, filling and setting, until all the chocolate and filling is used.
  6. Store peanut butter cups in an air-tight container in the refrigerator for up to two months.
  7. Enjoy wholeheartedly!