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    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

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    Vegan Dark Chocolate Peanut Butter Cups


    • 2 1/2 cups (420g) Dairy Free Dark Chocolate Chunks
    • 2 tbsp Coconut Oil
    • 1 1/4 cup (325g) Natural Smooth Peanut Butter
    • 1/3 cup (115g) Maple Syrup


    1. Line a cupcake pan with 12 cupcake liners.
    2. In a microwave safe bowl add chocolate and coconut oil and microwave at 30 second intervals until mixture is completely melted and mixed.
    3. Spoon 1 tablespoon of chocolate into each cupcake liner and use a small brush to brush the chocolate up the sides of the liner - about half way up.
    4. Place cupcake pan into freezer for about 3 minutes for chocolate to set.
    5. In another bowl combine peanut butter and maple syrup until well combined. Transfer into a piping bag.
    6. Remove cupcake pan from freezer, snip a large opening to the piping bag with the peanut butter mixture and squeeze approximately 1 1/2 tablespoons into each liner, making sure that it does not exceed the height of the chocolate on the sides.
    7. Return pan to the freezer for another 5 minutes.
    8. Remove cupcake pan from freezer and pour another tablespoon of chocolate to create the top of the peanut butter cup. Use the brush to spread the chocolate to ensure it covers evenly.
    9. Return pan to the freezer for another 7 minutes or until chocolate has completely set. Remove liners from cupcake pan and store peanut butter cups in an airtight container at room temperature for up to 7 days.


    PREP TIME: 15 Minutes
    COOK TIME: 20 Minutes
    TOTAL TIME: 35 Minutes
    YIELD: 12


    Thanks to @the.cake.mama