Totally American chocolate peanut butter cups (vegan + gluten-free)


These are sooo US of A so I thought I’d leave it to the Americans to do their job in making them, allowing these fattening little treats to remain a holiday food that in no way whatsoever requires my input. For this reason, I have never in my life made any attempts to create peanut butter cups.


But after browsing so many crave-generating food blogs in addition to the fact that I only pay the US a visit once every few years (if that) I thought it was about time to get a production line going in my own kitchen. The consumption of my last choc-pb-cup (I love abbreviations) was at least a year ago, meaning the ingestion of my next one is long overdue.


The sweet, smooth, creamy, chocolatey part is complimented perfectly by the salty, crunch-busting peanut butter…sounds good, right? It gets even better, with the dense, flavoursome nutty, oaty, bittersweet base- ok maybe this isn’t the better part, in fact it definitely isn’t, but it works ok!


Serving size: Makes 8 cups

Ingredients for filling:

  • 500g silken tofu
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 60g dairy free chocolate
  • 8 tbsp peanut butter
  • Handful of salted peanuts

Ingredients for base:

  • 200g oats
  • 100g almonds
  • 100g cashews
  • 100g dates
  • 100g whole oats
  • 1 tbsp flaxseed oil
  • 2 tbsp maple syrup


  1. For the base, place all dry ingredients into a food processor and blitz until resembling breadcrumbs.
  2. Add the oil and syrup and continue to blend until the crumbs start to adhere to one another.
  3. Line ramekins or tartlet tins with cling film and press the base down on to the bottom and the sides.
  4. Place a teaspoon of peanut butter into each tin, spreading evenly over the base and refrigerate.
  5. For the cream filling, blitz the silken tofu in a blender until thick and creamy
  6. Place in a refrigerator overnight over a cheese cloth in a sieve over a large bowl. The tofu should be a more stiff cream that can keep its shape
  7. Melt the chocolate and stir into the tofu cream
  8. Pour into the tins and allow to set in the refrigerator.
  9. Sprinkle with salted peanuts and serve

Pour over some chocolate peanut butter sauce if it tickles your fancy (and if you can be bothered to make it) and enjoy those smooth, moreish cups.

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