Vegan Peanut Butter Cups
Homemade vegan peanut butter cups with velvety chocolate, creamy peanut butter and flaky sea salt - made with only 5 ingredients!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 Candies 1x
- Category: Candy
- Method: Chill
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1/2 cup vegan graham cracker crumbs*
1/2 cup powdered sugar
1/2 cup creamy peanut butter*
4 tablespoons vegan butter, divided
2 cups nondairy chocolate chips
flaky sea salt to top (optional)
Instructions
- Mix: Add graham cracker crumbs and powdered sugar to a large bowl and stir to combine. In a small, microwave-safe bowl combine the peanut butter and 2 tbsp vegan butter. Pop in the microwave and heat for 30 seconds. Stir vigorously until peanut butter is smooth and runny. Pour peanut butter mixture into the bowl with the graham cracker crumbs and stir to combine. Mixture will be thick.
- Melt: Add nondairy chocolate chips and the remaining 2 tablespoons of vegan butter to separate microwave-safe bowl. Microwave in 30 second increments, stirring after each until chocolate is completely melted and smooth.
- Assemble: Line a cupcake pan with paper liners. Fill each liner with about 2 tablespoons of melted chocolate. Take one tablespoon of the peanut butter mixture and shape it into a 1-1 1/2 inch disk between your fingers. Press the disk lightly into a chocolate-filled paper liner. Continue until all of the peanut butter cups have filling. You may have some of the peanut butter mixture left over. Divide the remaining melted chocolate evenly between the peanut butter cups. Spread the chocolate out with your finger to cover the filling and smooth the tops. Sprinkle each with flaky sea salt if desired.
- Chill: Place assembled peanut butter cups in the refrigerator to chill for at least 30 minutes before serving.
Notes
*Peanut butter cups will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
*Most graham cracker crumbs are accidentally vegan. Just check ingredients to avoid dairy and honey.
*The use of a non-natural peanut butter brand is recommended here. Natural brands tend to separate, are difficult to measure and produce runnier results. Jif and Skippy work great!
*If your chocolate starts to "seize" while melting, don't panic! Add 1 tablespoon of boiling water at a time to the bowl, whisking after each addition. Continue until chocolate is runny and smooth.
Find it online: https://censoredbaker.com/vegan-peanut-butter-cups/
