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Are you white chocolate team? Then you will love this recipe.. is seriously next level: Vegan white chocolate, a thick layer of our treasured @byronbaypeanutbutter and raspberries...easy and healthy ingredients for a sweet treat you can enjoy either alone or with your favourite person! ⠀

These 4 Ingredient white chocolate and peanut butter cups are ridiculously easy to make, quick and delicious. The best part? They’re NO BAKE AND VEGAN!

They are so freaking good, I mean, any recipe that starts with chocolate is good, right? ⠀

Now, as we all know, the world is divided into two kinds of people: those who absolutely love white chocolate and those who hate it. And because we would love to keep our dark chocolate team happy too, we also have a version for you, hands up if you would you like to see it!⠀


200g vegan-friendly white chocolate⠀

2 tbsp coconut oil ⠀

3 tsp frozen raspberries⠀


1. Melt 100g vegan-friendly white chocolate with one tbsp of coconut oil (using a double boiler in the microwave stopping every 30 seconds to stir until smooth) and add to bun cases.⠀

2. Place in the freezer to set for 10 minutes⠀

3. Add one tablespoon of peanut butter to each buncase.⠀

4. Sprinkle 1/2 tsp frozen raspberries into each bun case. The original recipe goes with freeze-dried raspberries but we couldn’t find them in the stores or you can also use dried strawberries and freeze them before adding them to the cups)⠀

5. Melt another 100g vegan white chocolate with the remaining tbsp of coconut oil and pour over each bun case.⠀

6. Freeze for another 10 minutes to set, sprinkle with more raspberries and enjoy!⠀


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