I told you I was in the mood for comfort food, right?
Oh boy. Someone hold me back.
Vegan Chocolate Peanut Butter Cups
This recipe took a total of 20 minutes to make- including clean up! They require no baking as well. What could be easier than that!?
Ingredients:
- 1/2 cup vegan butter or margarine
- 3/4 cup crunchy peanut butter (preferably unsalted)
- 3/4 cup vegan graham cracker crumbs or 10 graham cracker squares
- 1/4 cup Turbinado sugar (brown sugar probably works too)
- 1 cup grain-sweetened, nondairy chocolate or carob chips (I used vegan dark chips)
- 1/4 cup almond milk
- 2 T chopped peanuts, for garnish (optional)
- 1 T chia seeds, for garnish (optional)
- 1-2 T ground almonds, for garnish (optional)
- Line a 12-cup muffin tin with paper liners or reusable liners
Directions: Melt the vegan margarine/butter in a medium saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts and chia seeds. Place in the freezer for 60-75 minutes until firm.
[Recipe adapted from The Kind Diet]
I used both reusable and paper liners and I was delighted that both kinds worked fabulously and did not stick. They were easy as pie to peel off.
Of course I had to sprinkle them with chia seeds!
These are quite possibly the most dangerous vegan dessert I have ever made.
Definitely not your everyday indulgence (I imagine they are very high in calories!), but man are they awesome!!!!
These would be a huge hit at a party and would go like hot cakes. Mmmmmmmm.
Next time I would make these using a mini muffin tin as they are very rich!
My life as a vegan would now be complete if only there was a decent vegan cheese!
Glo Bakery News
Glo Bakery is kicking off the New Year with a brand spankin’ new Variety Pack.
The Healthy Resolution Fit Packs will be going on sale tomorrow morning (New Years Eve) including the reveal of Glo Bakery’s newest Glo Bar called CRAVE. Stay tuned for the details!
Enjoy your hump day!
I just made these. Quick, easy and so delicious! My non-vegan son asked if we could split another one! I made minis and they are the perfect size. This is my first recipe from your blog and I can’t wait to try more! Thanks.
These remind me of something I used to eat in the late ’70s, and were sold at the Mifflin Street Co-op. They were called Chani Cups. Try as I may, I cannot find the recipe anywhere on the internet. Funny, there are lots of people trying to find that recipe! These come the closest to them I have yet found. (Chanis had a carob topping). I would eat one for lunch and it would carry me for the afternoon!
Those sound delicious…don’t you hate when you can’t find a recipe you are dying to have! I hope you find it :)
These look sooooo delicious! I can’t wait to make them! After they set up for an hour in the freezer, Do these need to be stored in the freezer, fridge, or room temp? Thanks! I love your blog xoxo
Just made these – and enjoyed licking the “batter” – yum!!
Thanks for taking such detailed and intricate pictures of these pb cups. It gave me an idea of how they should look like. My friend and I made these pb cups today and they were so good. While eating these sweet chocolate cups, I had to remind myself of what you said in the post of the pb cups – “they’re dangerous.” I had to stop after my 2nd helping.
I made these earlier and they’re currently in the freezer…just realized- how do you store them? Can they be stored at room temperature once they’ve frozen for an hour or so?
Hey Julia, I would suggest storing them in the fridge or freezer – in hot summer temps they could melt/soften on the counter. Hope you enjoy!
I couldn’t fing vegan graham crackers to save my life! All of them had honey. But I bought some anyway :) what brand did you use?
This recipe is from “How It All Vegan” cookbook, page 134. Good Stuff.
Hi Roni, It’s actually adapted from The Kind Diet (see link at bottom of recipe)
These were easy to prepare and absolutely divine! A thousand times better than store bought ones and I know exactly what went into them. Loved the addition of the graham crackers for crunch, I bet they would also be divine with rice cereal in lieu of the graham crackers. I used non-vegan chocolate chips because that is what I had on hand and they turned out delicious! I love that I can keep them in the freezer in a container for when I want a peanut butter chocolate treat. Thank you so much for sharing. These would be fantastic for sharing at a party and they really are super easy to make.
Thanks for the wonderful recipe. They are solidifying in my refrigerator right now! Vegan graham cracker crumbs are hard to find. But another vegan friend told me they have them at Smart & Final. It’s a 5 lb bag for $10.99 and by Nabisco. You can also get them on Amazon. The red box Nabisco one has no honey.
I want to make a big batch of these, to wrap up and give as Christmas gifts: how should I store them, and how long will they last?
Thanks a lot for this beautiful recipe :)
xxx
Hi angula!
I’m a relatively new reader and i am in love with your blog! You have definitely open my eyes to vegan cooking and have inspired me to eat a more plant based diet!
I was wondering if you ever cook with cacao? Do you have any simple cacao recipes?
Hi can you bake these so they can sit out on the counter without melting? if so what temperature and for how long.
Thanks!