Homemade Vegan 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?
These little candy cups 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!
Notes for Success:
The 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 or it will stay melt-y at room temperature
OR just use the King David Non Tempering Chocolate Coins!!
Callebaut makes a dairy free chocolate now and it is so good!*not sponsored
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.
Or just 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!
Vegan Peanut Butter Cups
Ingredients
- 1 cup Creamy Peanut Butter 256g
- ½ cup Confectioner's Sugar 63g
- ¼ cup Graham Cracker Crumbs 36g
- ¼ teaspoon Salt *optional
- 1 lb Vegan Semi Sweet Chocolate 454g
Instructions
- Mix the peanut butter with the confectioners sugar, graham crackers & salt. *if the peanut butter is salted I leave out the additional
- Pipe or spread the melted tempered chocolate into the chocolate molds, OR into paper cupcake liners in a cupcake tin if you don't want to buy the molds.
- Layer with the peanut butter cream & then another layer of melted chocolate
- Allow to set & then pop them out of the molds!
- Watch the video tutorial for how to do it!
Video
Notes
Storage Peanut Butter Cups with tempered chocolate can be left at room temperature for a week. NON tempered chocolate should be kept refrigerated or they will melt at room temperature
Tried this recipe?Let us know how it was!
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?
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.
‘MILK’ Chocolate will not be dairy free.
No tempering?
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!
^ Some people just DON’T read your full blogs! So disappointed when I see questions asked that are clearly written in the blogs! :-/
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?