Vegan Peanut Butter Cups are a little different in looks but they are just as delicious as the original and without the extra additives and preservatives.
I can’t wait for my nieces to come over. Peanut Butter Cups are their favorite and it will be so much fun to make them together.
As they take their first bite there will be a smile in their eyes and on their faces – even before they have their fingers out of their mouths. I just know it!
Oh, those bright innocent eyes melt my heart.
Remember how delicious Reese’s Peanut Butter Cups are? I really kid you not that these are just like them. And vegan to boot.
Not healthy in any way but such a fantastic treat! You can have them sometimes.
You can substitute almond butter for the peanut butter too. Thank goodness they can be frozen. That’ll add a little extra layer of protection for overindulgence.
I think that is where the bright innocent eyes of my youth got a little not so innocent. Calories. Only one or two for sure but it will satisfy your peanut butter cups craving.
There are only four ingredients and all of them are probably already in your cupboard. What could be easier?
Can Vegan Peanut Butter Cups Balls also be Made as Cups?
You can absolutely make these in little mini muffin cups too so go ahead and take your choice.
All you’d do differently is to lay out little mini muffin cups. Pour in a layer of the melted chocolate.
Place in a little disc of the filling and pour some more chocolate over the top.
Let harden and you have little cups.
A light bulb just went off. I’ve already made Peanut Butter Cookie Dough Ice Cream so why not make Peanut Butter Cups Ice Cream too?
You’d better believe I’m going to be making that treat real soon.
I’ll chuck them and toss them in the coconut cream ice cream mixture, stir and freeze again. Whoa!
Back to innocence. Next time you’re watching a movie with your friend or loved one, have a couple of these delicious little candies and remember your childhood.
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Chocolate Peanut Butter Cups Balls
Ingredients
- 1/4 cup dairy free butter melted
- 1 1/4 cup peanut butter creamy
- 2 cups powdered sugar organic
- 12 ounce semi-sweet chocolate package
Instructions
- Mix the melted non dairy butter and the peanut butter together.
- Work in the powdered sugar.
- It will be pretty stiff but that is good.
- Make into 48 balls. I divide the dough in half - then each half into half - and so on until you get 48 little chunks. Then I roll them in the palms of my hands and place in a large bowl.
- Refrigerate for about an hour.
- Put a piece of waxed paper on a baking sheet. I cut the piece to fit inside the pan so that it lays flat.
- Melt the chocolate over a hot water bath or in a double boiler.
- Take the peanut butter balls out of the fridge and work with about 6 at a time. Put the unused balls back in the fridge while you are working.
- Roll each ball in the chocolate and pick up with two forks. Swipe the bottom of the ball against the top rim of the bowl as you lift out so you don't get a blob of chocolate, under the ball on the wax paper. Lay on the wax paper on the cookie sheet.
- When all the balls are finished place the pan in the refrigerator (or freezer) to harden up. About an hour.
- You can place each ball in a mini paper cup for looks or just pile in a stack.
Nutrition
I keep them in the refrigerator because the chocolate can get ‘melty’. If your house if coolish you can leave them out.
You can even store them in the freezer and they will be ready to eat within a half an hour of removing.
Ginny McMeans says
I am so sorry Kimberly but it is as sugary as can be and you can’t change anything to get the same true peanut butter cups taste. You can change things but then it wouldn’t be a copycat recipe. I just put it on my list to make a recipe that is close as can be without all the sugar.
Kimberly says
Would they work without all the added sugar?
Ginny McMeans says
Hahaha Christina! Thanks so much!
Ginny McMeans says
Hahaha! You’re a gild after my own heart Laura. 🙂
Laura says
Great recipe, they look delicious. Fantastic they can be freeze. I will load the freezer and have enough to cover the rest of the summer
Christina | Christina's Cucina says
The only thing I wish is that I could reach into my screen and pluck two or three of these to eat right now! Beautiful!!
Ginny McMeans says
Hahaha! They a a very guilty pleasure!
Calleigh - TheForkBite says
No way! you just read my mind, I’ve been craving for this since yesterday and now I’m drooling.
Mary // Chattavore.com says
I’m obsessed with peanut butter cups at the moment. These look great!
Aimee / Wallflower Kitchen says
Oh my goodness. I just want to eat these straight from the screen!
Ginny McMeans says
Yes, you should be able to Regina. The oil should harden as the nondairy butter would. Sounds good!
Regina says
Could I substitue coconut oil for the margarine?
marcia says
Can I substitute vegetable oil for the margarine(food allergies).
Ginny McMeans says
Yes, you sure can. It won’t change the taste at all.
Brittany Cooper says
Can you use regular butter instead of vegan and regular powered sugar instead of organic? I’ve never made these before but would like to just wasn’t sure how much the taste would change if I used something else!
Ginny McMeans says
Those change-ups sound fantastic!
Trish says
I make these every year at Christmas, but I add rice crispies to the mix. Also dip some in white chocolate also
Ginny McMeans says
I do not know and have never used paraffin in food. 🙂
Ginny McMeans says
That sounds very interesting. let me know how it turns out. 🙂
Anonymous says
How much wax would I use for this size batch?
Camille says
I am going to try this, with a little twist, I am going to add a little cocoa powder to the peanutbutter. 🙂
Ginny McMeans says
Thanks Beth! Vegan butter doesn’t have dairy – more like a margarine but the only one that is pretty easy to find is Earth Balance. I get mine at Safeway. The measurement would be the same for butter and vegan butter.
Beth Walters says
These sound amazing! I think I have found something to do tomorrow. Quick question, as we are not vegan, so I don’t know…what exactly is vegan butter (just for the sake of curiosity) and would I just substitute an equal amount of regular butter or would the amount change?
Ginny McMeans says
Yes! WowButter will work as well as almond butter, cashew butter and many more.
Anonymous says
Can you use wow butter in place of peanut butter. We have peanut allergy child in our home.
Ginny McMeans says
Fantastic Surkhab!
surkhab says
Love the recipe … I will try this tomorrow, my kid will love this 🙂
Ginny McMeans says
Fantastic Lindsey! Thanks so much.
Lindsey @ DishingUpHope says
LOVE this idea! Pinning it for future use! Thanks =-)
Ginny McMeans says
Those sound fantastic. I think I know the Halloween balls you are talking about. They come in a bag and are wrapped. I but them every Halloween.
Robin Williams says
I found some Halloween chocolate balls with 3 different centers. I make the peanut butter recipe then put a chocolate ball in the middle, then dip them in chocolate, very very good. I have a BBQ restaurant and make different truffles for desert, these are for my gluten-free customers also.
Ginny McMeans says
I have heard of that. In peanut brittle too. Thanks for the heads up and the information. 🙂
christine says
i have been making theses since i was a kid…if you add some wax(buy it on the baking aisle) they will harden faster, and wont melt as easily at room temp and it makes your chocolate go alot further by thinning it down with the melted wax before adding the morsels…
Ginny McMeans says
Thank you so much Sandra!
Sandra | Sandra's Easy Cooking says
Oh wow…those looks amazing! I love the recipe, very simple yet so delicious!