If you have a soft spot for classic peanut butter and jelly sandwiches but want to elevate that nostalgic combo into something truly indulgent, you are going to adore this Vegan Peanut Butter and Berry Chocolate Cups Recipe. These delightful little treats combine silky smooth peanut butter, vibrant berry compote, and luscious vegan chocolate into perfectly portioned cups that feel both decadent and wholesome. They’re as fun to make as they are to eat, and each bite delivers layers of fruity tang, creamy richness, and that touch of saltiness that pulls everything together beautifully. Whether you’re vegan, craving a refined snack, or just eager to try a fresh take on a beloved pairing, this recipe is a total game-changer.
Ingredients You’ll Need
Gathering just a handful of simple, plant-based ingredients ensures your Vegan Peanut Butter and Berry Chocolate Cups Recipe shines with pure flavor and texture. Each item plays a key role in balancing sweetness, creaminess, and brightness.
- Frozen berries (300 g): A mix of strawberries and raspberries brings natural tartness and vibrant color to your berry compote.
- Lemon juice (1 tablespoon): Adds brightness that enhances the berry flavors and balances the sweetness.
- Superfine sugar (30 g): Provides just the right level of sweetness to complement the berries without overpowering them.
- Cornstarch (1 tablespoon): Helps thicken the berry mixture into a luscious jam-like consistency.
- Vegan chocolate (300 g): Smooth, meltable chocolate is key for creating those crisp, glossy cups and the top layer.
- Smooth peanut butter (150 g): Rich and creamy, it offers the perfect indulgent center for these cups.
- Vegan powdered sugar (20 g): Sweetens the peanut butter filling while keeping it light and fluffy.
- Sea salt (½ teaspoon plus extra for garnish): Balances flavors and enhances each layer’s taste, finishing with a subtle crunch on top.
How to Make Vegan Peanut Butter and Berry Chocolate Cups Recipe
Step 1: Create the Berry Filling
Start by simmering the frozen berries, superfine sugar, and lemon juice in a saucepan. As it cooks, the berries soften and release their juices, creating a natural syrup. Stir often to prevent sticking and once the berry mixture is bubbly, whisk in the cornstarch. This thickens the sauce into a jam-like texture after a few minutes of continuous stirring. Let this deliciously fruity mixture cool to room temperature for about 20 minutes while you move on to the chocolate.
Step 2: Prepare Your Chocolate Cups
Line a muffin tray with paper cases to keep everything tidy. Finely chop your vegan chocolate and melt it gently using a bain-marie. This slow melting method ensures a smooth and glossy finish without burning the chocolate. Once melted, spoon a tablespoon of chocolate into each muffin case and tilt the cases so the chocolate coats the sides evenly, forming the base and walls of your cups. Pop the tray into the fridge for at least 15 minutes to allow the chocolate to set firmly.
Step 3: Mix the Peanut Butter Filling
While waiting for the chocolate to chill, combine the smooth peanut butter with vegan powdered sugar. Stir until smooth and creamy—this mixture should be rich but still easy to spread. This filling adds a velvety contrast to the tart berry layer and the crisp chocolate shell.
Step 4: Assemble the Cups
Take the chilled chocolate cups from the fridge and gently spoon about a tablespoon of peanut butter mixture into each one, smoothing it flat. Next, add 1 to 2 teaspoons of your cooled berry filling right on top of the peanut butter layer, spreading it evenly without mixing the layers. Finish with a final coat of melted chocolate poured carefully over the berry layer to seal it all in.
Step 5: Final Setting and Garnish
Return the cups to the fridge for at least 30 minutes so everything sets properly—this step is crucial to achieve that satisfying snap when you bite into the cups. Just before serving, sprinkle a pinch of sea salt on top; it enhances the sweet and savory notes while adding visual appeal. And voila, your Vegan Peanut Butter and Berry Chocolate Cups Recipe is ready to impress!
How to Serve Vegan Peanut Butter and Berry Chocolate Cups Recipe
Garnishes
Beyond the sea salt sprinkle, you can add a few delicate edible flowers, crushed roasted peanuts, or a dusting of cocoa powder for extra flair and texture. These little touches make your cups feel gourmet and invite curiosity at any gathering.
Side Dishes
Pair these sweet and fruity cups with a crisp green salad or a refreshing herbal tea to balance their richness. A chilled nut milk latte or berry-infused sparkling water also elevates the flavor experience without overwhelming the palate.
Creative Ways to Present
Instead of muffin cases, try using silicone molds in different shapes for a playful twist. Arrange the finished cups on a rustic wooden board with fresh berries scattered around for an irresistibly inviting display. You might also serve them alongside a scoop of vegan vanilla ice cream for an elegant dessert.
Make Ahead and Storage
Storing Leftovers
Your Vegan Peanut Butter and Berry Chocolate Cups Recipe keeps beautifully in an airtight container in the fridge for up to a week. This means you can satisfy your sweet tooth any time without fuss, and the texture stays perfect without becoming soggy or dry.
Freezing
For longer storage, freeze the cups in a single layer on a tray until solid, then transfer them to a freezer-safe container. When you want to enjoy them, simply defrost at room temperature for about an hour; this helps retain their creamy and fruity layers flawlessly.
Reheating
These cups are best enjoyed chilled, so reheating is not recommended as it can affect the texture and cause the chocolate to lose its snap. Instead, allow them to come to room temperature if they have been in the fridge so their flavors shine through without melting.
FAQs
Can I use fresh berries instead of frozen?
Absolutely! Fresh berries work wonderfully in this recipe. Just keep in mind you may need to adjust the cooking time slightly to allow enough liquid to reduce and thicken the jam-like filling properly.
What kind of vegan chocolate is best for this recipe?
Look for high-quality dark vegan chocolate with at least 60% cacao content. It melts smoothly, has a rich flavor, and adds a nice bittersweet balance to the sweet peanut butter and berry layers.
Is it possible to make these cups nut-free?
If you need a nut-free version, sunflower seed butter is a great substitute for peanut butter. Just make sure to adjust sweetness to taste since sunflower seed butter has a different flavor profile.
Can I make smaller or larger cups?
Definitely! You can use mini muffin tins for bite-sized treats or larger muffin cups for a more substantial dessert. Just adjust the ingredient quantities accordingly and keep an eye on chilling times to ensure they set properly.
How do I prevent the chocolate from cracking when biting?
Make sure to melt your chocolate slowly and temper it by cooling and reheating slightly before pouring. Also, store the cups properly in the fridge or freezer to keep the chocolate firm but not brittle, which helps prevent cracking.
Final Thoughts
This Vegan Peanut Butter and Berry Chocolate Cups Recipe is a fantastic way to bring a little magic to your snack or dessert routine with minimal fuss but maximum flavor. The blend of creamy peanut butter, fruity berry jam, and rich chocolate creates a taste experience that is both nostalgic and novel. I encourage you to give these cups a try—once you do, they might just become your new favorite treat to share with friends or savor all by yourself!
Print
Vegan Peanut Butter and Berry Chocolate Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Delight in these vegan Peanut Butter and Jelly Cups featuring a luscious homemade berry jam and smooth peanut butter nestled in rich vegan chocolate cups. A perfect no-bake treat combining fruity sweetness and creamy nuttiness, ideal for a wholesome dessert or snack.
Ingredients
Berry Jam
- 300 g frozen berries (strawberries and raspberries)
- 1 tablespoon lemon juice
- 30 g superfine sugar (caster sugar)
- 1 tablespoon cornstarch (cornflour)
Chocolate Cups
- 300 g vegan chocolate
Peanut Butter Filling
- 150 g smooth peanut butter
- 20 g vegan powdered sugar (icing sugar)
- ½ teaspoon sea salt (plus extra for garnish)
Instructions
- Prepare Berry Jam: Add the frozen berries, superfine sugar, and lemon juice to a saucepan and bring to a simmer. Cook for 10 minutes, stirring often to prevent sticking. Whisk in the cornstarch and cook for an additional 3 minutes while continuously whisking. Remove from heat and let cool to room temperature for 20 minutes.
- Prepare Muffin Tray: Line a muffin tray with 8 muffin cases to hold the chocolate cups.
- Melt Chocolate: Finely chop the vegan chocolate and place it in a heat-resistant bowl. Set the bowl over a saucepan with simmering water (bain-marie) about one-quarter full. Stir occasionally with a rubber spatula until the chocolate is completely melted and smooth.
- Create Chocolate Cup Shells: Spoon one tablespoon of melted chocolate into each muffin case. Swirl the cases so the chocolate coats the sides as well as the base. Place the tray into the fridge and allow the chocolate to set for at least 15 minutes.
- Make Peanut Butter Filling: In a bowl, mix the smooth peanut butter with vegan powdered sugar until smooth. Add about a tablespoon of this peanut butter mixture into each chocolate cup, smoothing the top with the back of a spoon. Then spoon 1-2 teaspoons of the cooled berry jam over the peanut butter layer and spread evenly.
- Seal the Cups: Reheat any remaining melted chocolate if it has thickened. Pour the melted chocolate gently over the jam layer in each cup to seal them.
- Chill to Set: Return the muffin tray to the fridge and chill for 30 minutes or until the chocolate topping is fully set. Just before serving, sprinkle the peanut butter and jelly cups with a little sea salt for contrast.
- Storage: Store finished cups in an airtight container in the refrigerator for up to one week. For longer storage, freeze and defrost at room temperature for about an hour before serving to restore texture.
Notes
- Use a mix of strawberries and raspberries for the berry jam for optimal flavor balance.
- Ensure the chocolate fully coats the sides of muffin cases to prevent leakage during filling.
- Maintaining a low simmer for the berry jam prevents burning and promotes thickening without lumps.
- Peanut butter and powdered sugar should be mixed until completely smooth for a creamy filling.
- Sprinkling sea salt enhances the natural sweetness and depth of flavors.
- These cups are vegan and gluten-free, a great allergen-friendly dessert option.
- Re-melting chocolate for the seal layer is necessary for a smooth finish and to avoid breaking the layers when setting.
