These super deep vegan peanut butter cups are twice the size of the regular Reese’s version, and super healthy in comparison! I made these as a special Mother’s Day treat for Ma (to be followed by pancakes in bed), and after a sneaky taste test, I strongly urge you to do the same (unless she’s allergic to nuts, obviously) 🍫

To make your own, melt ¼ cup of coconut oil, ¼ cup of cacao butter, ¼ cup of nut butter, ¼ cup of cacao powder, and a pinch of sea salt together over a low heat in a small saucepan. Prepare 16 small cupcake cases and divide half of the mixture into them, then place in the freezer to set. Make the peanut butter filling by mixing together 3 tablespoons of unsalted nut butter (I used peanut butter with LSA for added goodness), 2 teaspoons of pure maple syrup, and ¼ teaspoon of sea salt. Cool, then roll into 16 small balls and press onto the chocolate bases, ensuring you leave enough room around the edges for the rest of the chocolate. Divide the remaining chocolate mixture between the 16 cases, then return to the freezer to set. Store in the refrigerator for up to a week.

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