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Vegan Peanut Butter Cups

September 1, 2020 By Gretchen 7 Comments

Homemade Reese’s Peanut Butter Cups.

Why bother. Right?

Wrong!  These are so good! You will never buy them again!

Dare I say, they may be better than the real thing?

Vegan Peanut Butter Cups

You don’t need the special mold as I show you in the video, but they are quite affordable if you want them to look like the real thing.

Click here for the chocolate candy cup molds

You can of course make these easily in paper lined cupcake tins if you don’t want to spring for those molds.

In the video tutorial above I show you both ways to do it, so just take your pick!

These little candy’s take no more than an hour to make for a first time, and once you do it again you will get even faster!

These are seriously a fast, fun, delicious treat that can be made on a whim!

I am sure you already have at least 3 of the 4 ingredients listed and the 4th ingredient (graham crackers) can be left out, however that addition really makes this recipe exactly like the real thing!

You will have to temper your chocolate though to make sure that it sets, since chocolate that is not tempered properly will not set correctly or could just stay melt-y and sticky and that will be no fun!

OR just use the King David Non Tempering Chocolate Coins!!

Click here for How to Temper Chocolate, video tutorial included!


4.5 from 2 reviews
Vegan Peanut Butter Cups
 
Print
Prep time
25 mins
Total time
25 mins
 
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
Ingredients
  • 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)
Instructions
  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!
3.5.3226

 

Filed Under: All Recipes, Individual Desserts, Miniatures, No Bake Desserts

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Reader Interactions

Comments

  1. Rose

    August 28, 2018 at 4:50 am

    Hi Gretchen, your link for the chocolate says it is 100% cocoa beans. That sounds extremely bitter and not sweet! My family is a milk chocolate kinda family. Have you found any dairy free milk chocolate bulk size baking bars?

    Reply
    • Gretchen

      August 28, 2018 at 2:33 pm

      Hi Rose! Thank you! You are totally correct! LOL not a good choice! Here is the direct link to Calleabaut since Amazon is not selling this particular one (yet) but also there is always Baker’s Brand which is easily found in most supermarkets.

      Reply
    • LaGresha Fizer-Brown

      December 3, 2020 at 9:28 am

      ‘MILK’ Chocolate will not be dairy free.

      Reply
  2. Miike

    August 28, 2018 at 4:23 pm

    No tempering?

    Reply
    • Gretchen

      August 28, 2018 at 7:16 pm

      yes, from the written blog post:
      You will have to temper your chocolate though to make sure that it sets, since chocolate that is not tempered properly will not set correctly or could just stay melt-y and sticky and that will be no fun!

      Click here for How to Temper Chocolate, video tutorial included!

      Reply
      • Rose

        August 29, 2018 at 3:48 pm

        ^ Some people just DON’T read your full blogs! So disappointed when I see questions asked that are clearly written in the blogs! :-/

        Reply
  3. sara

    September 7, 2020 at 7:15 pm

    Hi,
    thanks very much for the recipe. I would like to know if I can replace the graham crackers with digestive biscuits? are they the same thing?

    Reply

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