These vegan cookie dough peanut butter cups use just 7 ingredients! An easy no-bake cookie dough stuffed with a layer of peanut butter caramel in a dairy free chocolate cup shell. They're also gluten free and no bake.
Line a muffin tray with cupcake liners and set aside.
Fill a saucepan approximately ⅓ ways with water and bring to a simmer. Add the chocolate and coconut oil to a large heat-resistant bowl and set the bowl on top of the saucepan. Allow the steam to heat and melt the chocolate, ensuring that no water gets into the chocolate mixture.
Add 1 tbsp of the melted chocolate to each bun case (or just enough to create an even layer of chocolate). Allow it to cool slightly before setting it in the freezer for 15 minutes. Set aside the remaining chocolate for later.
Meanwhile, make the cookie dough by adding the ground almonds, coconut sugar, peanut butter, maple syrup, sea salt, and vanilla extract to your food processor. Blend until the ingredients stick together to form a dough.
Transfer the dough to a bowl and add the chocolate chips, knead them through the dough to distribute them as evenly as possible (it doesn't need to be perfect!)
Roll the cookie dough into 12 balls and flatten them into discs. Sit one cookie dough disc into each cupcake liner.
Add a tbsp of the cookie dough to each bun case and flatten using a spoon (leaving space around the edges for the chocolate coating).
Peanut butter caramel
For the caramel, add the peanut butter, maple syrup, vanilla extract, and salt to a bowl and whisk until smooth. Add one teaspoon of peanut butter caramel on top of each cookie dough disc.
Pour the remaining melted chocolate over each cookie cup and place it back in the freezer to set for 10 minutes or longer if needed.
Once ready, garnish with some more sea salt.
Place the vegan cookie dough chocolate cups in an airtight container and refrigerate for up to a week. You can also freeze them in an airtight container and defrost as needed. Remove them from the freezer 1-2 hours before serving.