Vegan Peanut Butter Cups
Prep time
Total time
Great news! Callebaut Chocolate is now DAIRY FREE! but Baker's Brand is also dairy free and you can get that easily in supermarkets
Serves: 12 cups
  • Creamy Peanut Butter 1 Cup (256g)
  • Confectioner's Sugar ½ Cup (63g)
  • Graham Cracker Crumbs ¼ cup (36g)
  • Salt ¼ teaspoon
  • Vegan Semi Sweet Chocolate 1 lb (454g)
  1. Cream the peanut butter with the confectioners sugar, graham crackers and salt.
  2. Pipe or spread into chocolate the chocolate molds, OR into paper cupcake liners in a cupcake tin if you don't want to buy the molds.
  3. Layer with the peanut butter cream and then another layer of chocolate
  4. Allow to set and then pop them out of the molds!
  5. Watch the video tutorial for how to do it!
Recipe by Gretchen's Vegan Bakery at