Vegan White Chocolate Raspberry Peanut Butter Cups

    • Yield
  • 12345 (1 votes, average: 4.00 out of 5)

Have you ever had white chocolate peanut butter cups? These will blow that experience away.  This version includes raspberries for a fun PB&J twist that is so delectable.



White Chocolate
  • 1/4 cup freeze dried raspberries
  • 1/4 cup organic raw peanut butter (RFR tip: you can grind your own or use raw jungle peanut butter)


  1. Combine all of the white chocolate ingredients over a double boiler, and whisk until smooth. Pour into the bottoms of 6 larger peanut butter cup tins (or molds), then place them in the freezer to set.
  2. Mix the raspberries into the peanut butter, and set aside.
  3. Once the bottom chocolate has set, spoon about 1 heaping tsp of the peanut butter mixture onto the top of the set chocolate, then pour remaining melted chocolate over that. Place them in the freezer to set, about 15 minutes.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

Leave a Reply