Happy Happy Halloween! I’m spending the day at work, then I’m going home to sit on the couch in my PJs and eat candy and watch scary movies. Or maybe just Hocus Pocus, which is my favorite. This is my first Halloween as a semi-vegan, so I wanted to experiment with making some of my own candy. May I present: vegan peanut butter cups! The easiest and tastiest thing you’ll make this year. Not to mention way cheaper than store-bought. Here’s how:
This recipe makes 12 cups (mini muffin size)
You will need:
- 5.29 oz. bar dark chocolate
- 2 tbsp peanut butter
- 1 tbsp powdered sugar
- 1 – 2 tsp maple syrup
Step 1: Melt the Chocolate
I used a double boiler (a bowl set over a small pot of simmering water) so I could keep the chocolate melted – but not burned – throughout the entire process, but feel free to use the microwave. You may just need to stick it back in every so often. If your chocolate doesn’t get creamy, add a small dollop of coconut oil or vegetable shortening until it’s pourable. Be careful though – not too much!
While your chocolate is melting, set up your pan. I used a mini muffin/cupcake tin with mini cupcake wrappers.
Step 2: First Layer of Chocolate
Using a spoon, drop about a tablespoon (more or less depending on the size of your mold) into each liner. Pick it up and turn it on its side on a circle to coat most of the sides of each liner with chocolate. Repeat this with each liner. Place your pan in the freezer to set for about ten to fifteen minutes.
Step 3: Mix the Filling
In a small bowl, combine the peanut butter, powdered sugar, and maple syrup. You want it to be creamy, but not so much that it runs all over. You also don’t want it to be too crumbly, but it should stick together and hold its shape when squeezed. The ingredient amounts will vary based on the type of peanut butter you are using. Experiment until you reach your desired consistency.
Taking a small amount of the filling, roll it into a ball between your palms. Flatten this ball into a disk that will fit into your cups while still leaving a bit of space around the outside. Remove the pan from the freezer and place the peanut butter filling into each cup.
Step 4: Top It Off with Chocolate
All that’s left is to seal the peanut butter cups! Use a spoon and drizzle chocolate over the top of each peanut butter disc until it’s covered completely. Tap the pan on the counter to release all air bubbles. Place in the freezer to harden and enjoy! I like to keep mine in the freezer because there’s nothing better than a frozen peanut butter cup.
This recipe is so customizable – you could you almond butter in place of the peanut butter, add flax or chia seeds to the filling, top with salt, crushed pretzels, crushed Oreos… the possibilities are endless, but I decided to go the classic route this time. I am a sucker for salty and sweet. If you need me, I’ll be in the kitchen making salted peanut butter cups.
I’m dying to know your Halloween plans and hear all about your costumes. Tell me what you’re up to tonight!