Happy basket full of chocolate day! When I was a wee muffin, Easter meant that a human sized fictional bunny would sneak into my bedroom when I was sleeping, and leave me a basket full of chocolates, candies, and sometimes little toys or gifts. The whole thing had a very Santa Claus vibe to it, and so of course, I absolutely loved it! If I'm ever at my parents house for Easter I still sometimes find a treat left outside my bedroom door. Aww shucks, thanks Mom...er, I mean Mr. Easter Bunny.
Easter egg hunting was a whole other part of the holiday, and it was full on war. Every year the fam (there is somewhere around 10 cousins) would go to a family members house to celebrate Easter. Upon arrival I would secretly scout out and memorize where all the Easter eggs were hiding, while acting like I didn't care, and definitely wasn't cheating.
All the kids would be sitting on our hands desperately trying to act natural, until FINALLY some aunt would decide it was time to start the Easter egg hunt and then we would all frantically dash around collecting as many chocolates as we possible get our mitts on.
There was no equally dividing the chocolates among us, or any of that very fair sharing thing kids do nowadays. What you were able to collect was what you got. At 6 years old chocolate was VERY serious stuff, so yes, this was incredibly stressful for me.
Now I am so much more civil, I will just make large batches of chocolates at home, and not share them with anybody, so there.
Ok, ok, I will share... if I have to... I guess.
One of my most favourites chocolates was Reese's Peanut Butter Cups, which I am pretty sure is one of the worlds most favourite chocolates. I think there are some rather pricey vegan versions of these that you can buy, but seriously dude, these are so easy to make.
Like kinda too easy to make. So easy to whip up and then have 20 chocolates sitting around staring at you, Gah!
I've seen some vegan recipes where they just fill the center with peanut butter, and you have to keep them frozen or they will melt... My recipes is not like that. You can make these and once set, they are totally shelf stable, and sugary delicious, just like Reese's, except so much better.
To Make Vegan Peanut Butter Cups:
Mix up the peanut butter with powdered sugar, vanilla extract, and salt. It forms this kind of peanut butter dough. Taste it. You're welcome.
Melt your chocolate chips in a double boiler, then remove from heat. If your chocolate firms up while you are working with it, just pop it back on the double boiler to melt again.
If you don't have a double boiler, you can use my method, and just pop a heat safe bowl over a pot of boiling water. Congratulations, you just made yourself a double boiler.
The reason you want to melt the chips in a double boiler vs. a pot directly on the heat, is that chocolate burns and turns grainy very easily, and once it burns there is no going back. Your chocolate is ruined. So melting it in a double boiler ensures it doesn't burn.
You could also melt your chips in a microwave, but I don't have one of those, so you are on your own with that one.
Take some cupcake liners and pour in about 1 to 2 teaspoons of chocolate. Just enough to cover the bottom of the liner. You can use the spoon to spread the chocolate around.
Now pinch off some of your peanut butter dough, and shape into a disc that is just a bit smaller than your liner, so that there is room for the chocolate to go around the edges of the dough. This does not have to be beautiful. I like a thick peanut butter center, but you can decide how much or little peanut butter dough to use.
Now use another spoonful or two of chocolate to cover the peanut butter disc. You may need to use your spoon to help spread the chocolate. Repeat with all of the remaining chocolate and peanut butter dough.
Put the chocolates on a baking tray so they are easier to manage, and then pop them in the fridge for about 30 minutes, until the chocolate has completely firmed up and set.
Once set you can peel off the cupcake liners, or just trim down the wrappers if you want to leave them on. Store in an airtight container in the cupboard.
You can also use any chocolate mold or silicon mold to make fun shapes. I had these mini peanut butter cup molds that I followed the same process with. There are a ton of fun shapes on Amazon such as these Easter Egg Molds, Christmas Tree Molds, Truffle Molds, and if you ever wanted Moustache Shaped vegan peanut butter cups, you can definitely make those.
Or if you are feeling crafty, you can also shape the peanut butter dough into balls or egg shapes and then just dip the dough into the chocolate and lay on parchment paper to set.
Common Questions:
Is peanut butter vegan?
Most peanut butter is made up of peanuts and salt. Some may also contain oil or added sugar. Sometimes peanut butter may contain honey, but almost all peanut butter is 100% vegan.
Can I freeze vegan peanut butter cups?
Yes! If kept in an air-tight container or sealed freezer bags, peanut butter cups freeze beautifully and (if stored properly) can last up to 12 months!
Is there a nut-free version of peanut butter cups?
If you swap out the peanut butter for a peanut butter alternative (sunflower seed butter, etc.) you can make a nut-free version.
Are peanut butter cups gluten-free?
This recipe is gluten-free!
(click stars to vote)
Vegan Peanut Butter Cups
Servings: (around 10 - 12 large peanut butter cups, or around 20 small cups)
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Ingredients
- ½ cup natural peanut butter, (or any other kind of nut butter you like!)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups vegan chocolate chips
Instructions
- In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt. It will form a sort of soft dough.
- Melt the chocolate in a double boiler or in the microwave in 20-second increments, being careful to not burn the chocolate.
- To assemble the vegan peanut butter cups, use a chocolate mold or cupcake liners. Add just enough chocolate to the mold or cupcake liners to just cover the bottom.
- Take a piece of the peanut butter dough and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Pop the peanut butter discs into each mold.
- Now finish by pouring more chocolate overtop so that the chocolate goes around the sides of peanut butter dough and covers the top. Repeat until you run out of chocolate and peanut butter dough.
- Put in the fridge to cool and set for about 30 minutes. Once the chocolate has solidified again, you can pop them out of the molds, or just trim the paper liners if you want to leave them protected. Store in an air-tight container in your cupboard.
Nutrition
Bon Appetegan!
Sam.
Nancy says
Hi Sam, just make these for me as an Easter treat since I won't be getting any chocolate. OMG, amazing...this is so delicious, even my husband who doesn't like dark chocolate loved it.
Thank you so much for this wonderful recipy, we'll one amoung many others.
I love you
Sam Turnbull says
Woohoo!! SO happy they were enjoyed all around 🙂
Dirk says
Haven't tried these yet but I know they're going to be great because I use peanut butter, vanilla and powdered sugar for my glaze on doughnuts and everyone tells me that they taste like Reese's
Sam Turnbull says
Ohh yum! Those sound divine 🙂
Ally says
Hi there! Unfortunately I need to restrict added sugars (which I save for the chocolate, lol). Do you think something like coconut flour will work instead of the powdered sugar which I assume is icing sugar? Thanks! I'm hoping to make these tonight.
Sam Turnbull says
The sugar not only adds to the texture but of course adds a lot of sweetness. Without experimenting, I really have no idea if coconut flour would work. I know it definitely wouldn't taste the same, but perhaps you might get a similar texture. You could alternatively use just peanut butter- freeze the peanut butter on top of the chocolate before coating on the second layer of chocolate. I would store them in the freezer to make sure they aren't runny. Hope that helps!
Ally says
Thanks! I have some experimenting to do. 🙂
Stefanie says
Do these freeze well? I'm thinking of making them for my Christmas plates, but so much to do and so little time means I'm trying to find things I can make now and freeze to have done ahead of time and pull out day of. Thank you
Sam Turnbull says
All of the ingredients used are totally shelf stable, so they should be just fine kept in an air-tight container at room temperature for up to a month. I've never tried freezing them but I don't think that would be a problem. Enjoy!
Susan says
You don't grease the paper cupcake liners? I feel like they will definitely stick and that paper will never come off! But all of yours look so perfect. I've never put melted chocolate into a paper liner, I just wanna make sure it will be work before ruining a batch! Enjoy Life chocolate isn't cheap!
Sam Turnbull says
Hi Susan,
Nope, no greasing of the cupcake liners. Cupcake liners are generally a little non-stick to begin with, and won't stick to the chocolate. Once the chocolate is completely solid they remove very easily. Enjoy!
Amy says
Wow by far the most amazing vegan peanut butter cups ever!!
Sam Turnbull says
Yay!! So happy you loved them Amy!
Natasha says
Will this recipe work for people who can't have dairy stuff cause it makes them sick
Sam Turnbull says
Vegans don't eat dairy, so all the recipes on my site would be perfect for anyone who is sensitive to dairy products. Just make sure you check to ingredients on the chocolate chips to ensure they are dairy-free. Enjoy!
Salima says
I tried Justin's peanut butter cups a few weeks ago and they're so good but soooo expensive! Then I luckily came across your post and tried it out a few days ago and I'm completely sold, no need to ever buy them anymore 😀 😀 Thank you for sharing!!!
Sam Turnbull says
Yay!! That's the best comment ever! So happy you loved them so much Salima 🙂
Jenn says
I'm so excited to try these! Love that they will retain shape at room temp, brilliant!
Sam Turnbull says
Ooo I hope you like them!! Yes, frozen chocolate is not for me!
Jenn says
Amazing! Simply perfect. Thanks for the creative recipe and detailed instructions.
Sam Turnbull says
You're very welcome!
Charlotte says
I was just wondering if you had to use crunchy or smooth peanut butter (probably smooth, right?)
Sam Turnbull says
I like smooth, but I bet crunchy would be pretty yummy too! 🙂
Amy says
This looks amazing! I was wondering, can you sub the vegan choc chips with other vegan chocolate? I have some big bars of dark chocolate going spare, but wondered if there's something specific to the choc chips that make them a better choice.
Thanks! 😀
Sam Turnbull says
Hi Amy, other chocolate should work just fine. Chocolate chips melt easily and are readily available so that's why I opt for those, but if you are using a chocolate bar, just chop it up before melting so it melts evenly. Enjoy!
Jeremy Bate says
This recipe is amazing - just too easy and too wonderful!!
Cautionary Tales: 1
Cupcakes. It's a slippery slope.
Once you get into them, your whole world becomes a fight dominated by them.
Arguments for them; arguments against them.
Wise sayings and crazy folklore about the harm and benefits.
Your money goes on peanut butter and chocolate chips and vanilla essence.
Your family is forgotten.
Your work colleagues shun you.
You can't sleep without imagining the scent of dark chocolate.
Eventually, you have to go to the kitchen to check whether you might not have left some chocolate simmering on the hob.
And of course you never have....but while you are there, it's so easy just to check that you have enough ingredients and it'd be reasonable to make sure nothing has gone stale.
But what if they *do* go stale - not immediately, but soon?
In an emergency situation, what would you do?
Why not just make some now, to be on the safe side?
After all, they keep for ages in an airtight container in the fridge.
No one has to eat anything, but at least it would save things going to waste.
It makes good sense.
And then the neighbours see you making cupcakes at 3.00 a.m. and accuse you of being a crazy addict.
You try to reason with them.
You explain it was just prudence and being careful.
They don't listen.
In the end you have no option but to kill them all.
When you try to justify your actions, no one understands you, and you feel the whole world has gone crazy.
That's all I'm sayin' - it's a slippery slope.
Sam says
Hahaha!!! An ode to the dangers of easy to make desserts1 Love it. I didn't know this would be so stressful for everyone. Haha! Thank you Jeremy 🙂
Horton Beams says
wish id seen this before using all the chocolate making Easter eggs.Now have to wait for the store to open and get more..Thank you.
Sam says
Your patience will be rewarded! Haha. I hope you love them as much as I do 🙂
Kaneesha says
These are so good! They make my heart happy! Thanks for the great recipe!
Sam says
So very happy you enjoyed it Kaneesha! 🙂
Emilie @ Emilie Eats says
Reese's was definitely my favorite candy as a kid...you really can't go wrong with chocolate and peanut butter. Yay for these being solid at room temperature!! Thanks for all the helpful tips!
Sam says
One of mine for sure as well. It's a match made in heaven! Haha. You're very welcome Emilie 🙂
Beth says
Hey--Looks like a tasty recipe, but I don't do chocolate. Would carob chips substitute?
Sam says
Absolutely! Just follow these instructions for melting the carob chips. Enjoy!
Beth says
Thanks!
Bethery says
These could be a serious problem :^)
Sam says
Haha, I know. I am suffering from this problem right now. Haha
Aunt Nancy says
As one of the anonymous Aunts that let you start the big hunt, I'm so glad you have these great childhood memories, and even more glad that you published this recipe. It has been downloaded and waiting to be made.
Sam says
Haha, the fam is really chiming in on this post! Hi Aunt Nancy! Enjoy the peanut butter cups... I have enjoyed way too many already 🙂
mOm says
Now this is a really important recipe! I'm making these with Emma.
Sam says
I'm glad you take chocolate as seriously as I do mom 🙂
grace says
i'm glad these are adaptable to a vegan lifestyle because they are a DELICIOUS confection!
Sam says
Absolutely! I am strong believer that anything can be veganized, and usually taste even better that way! 🙂