Vegan Peanut Butter Cups – Reese’s, eat your heart out

Fun times were recently had catering appies and desserts for a dear friend’s baby shower. I wanted to make an assortment of mini desserts to serve – for no other reason than any food in miniature form is automatically awesome.

For the dessert assortment, I made (with the help of some fantastic folks) cinnamon cupcakes with an apricot jam filling and lemon frosting, mini berry crumbles (using my favourite standby recipe) and peanut butter cups.

For the peanut butter cup recipe, I looked around on various blogs and websites – I ended up choosing Alicia Silverstone’s recipe from her blog, The Kind Life. The recipe made 24 mini pb cups.


  • 1/2 cup Earth Balance butter
  • 3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
  • 3/4 cup graham cracker crumbs or 10 graham cracker squares
  • 1/4 cup maple sugar or other granulated sweetener
  • 1 cup grain-sweetened, nondairy chocolate or carob chips
  • 1/4 cup soy, rice, or nut milk
  • 1/4 cup chopped pecans, almonds, or peanuts
  1. Line a 12-cup muffin tin with paper liners. Set aside.
  2. Melt the butter in a small saucepan over medium heat.
  3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
  4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
  5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
  6. Spoon the chocolate evenly over the peanut butter mixture.
  7. Top with chopped nuts.
  8. Place in the refrigerator to set for at least 2 hours before serving.
Here’s a picture of the peanut butter cups as we were filling in the graham cracker/peanut butter layer – unfortunately, I forgot to take an after picture (I know, blogging suicide, right?).

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