I am well aware that this is less a recipe than assembly of some of my favorite ingredients. It’s an easy homemade candy you can make when the mood strikes as it does often for me! This is basically a peanut butter cup with a squidgy vegan marshmallow tucked inside and it instantly takes me back to those Mallo Cups I enjoyed as a kid but with a luscious blob of peanut butter added!
Here’s what you’ll need:
- Vegan chocolate (chips, chunks, a bar or block). I prefer a mix of semisweet and bittersweet so I use half of each.
- Peanut Butter. I prefer natural smooth peanut butter but you can use chunky or any other nut butter you’d like. Sun butter, almond or cashew would be equally as delicious.
- Vegan Marshmallows. You can find these at most grocery stores these days but they can also be purchased online. Link to my Amazon store is at the bottom of the page.
- Liquid Sweetener. I use agave syrup but you could use maple, brown rice or another syrup of your choosing.
I use natural paper muffin liners to make the classic cup shape but you could just as easily assemble these in a muffin tin that’s been lightly sprayed with some oil for easy release. The paper liners are much easier to use to be honest and gives these the classic candy fluted edges. The coconut oil is optional in this recipe but it makes the cooled chocolate less hard and easier to eat. I hope you enjoy this easy to make candy. Kids love to help make these so they’re a fun way to get them involved in cooking!
Easy Chocolate Peanut Butter Mallow Cups
6
servings10
minutesA fun easy way to make a retro candy favorite but vegan!
Ingredients
1/2 cup vegan chocolate (chips, bar or block). I use half semisweet and half bittersweet.
1/4 teaspoon coconut oil (optional)
1/4 cup nut butter of your choice
1 teaspoon agave syrup or liquid sweetener of your choice
3 large vegan marshmallows sliced in half
6 paper cupcake or muffin liners
Directions
- First, melt the chocolate. I use the microwave for this but you could use a proper double boiler or a heatproof bowl set over simmering water (not touching, but hovering above). If you’re using a large bar or block of chocolate, chop it into small pieces using a sharp knife. I place half semisweet and half bittersweet chips in a microwave safe bowl and microwave in 30 second intervals just until the chocolate starts to melt. I then add the coconut oil and stir the chocolate with a heat safe rubber spatula until it melts completely. The residual heat usually take care of this. Over cooking in the microwave will cause chocolate to seize so always err on the side of caution.
- In a separate small bowl, mix the nut butter and sweetener together. Cut your marshmallows in half on the short side (not lengthwise) and get your muffin cups ready by placing them on a plate.
- Place a small amount of the melted chocolate on the bottom of each muffin cup just enough to cover the bottom completely. Tap the plate on the counter to even out the melted chocolate. Place one half of each marshmallow on top of the chocolate then place a teaspoonful of the nut butter on top of the marshmallow. Even it out with a spoon or rubber spatula. Pour more chocolate to cover the top of the nut butter completely and tap the plate once more on the counter to even out the chocolate and remove any large air bubbles.
- Refrigerate completely until set. This can take about an hour. You can let these come to room temperature or enjoy them cold.
Notes
- This recipe can easily be doubled.
- Cups can be frozen to store but they never last that long at our house.
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