So Halloween’s coming up, and maybe you’re a little bit bummed about the lack of easily-accessible, awesome vegan candy options. Well, cheer up! Today and tomorrow, allow me to introduce you to two of my all-time favorite candy recipes, which are super easy to make right in your kitchen. Let’s start with my hands-down childhood favorite: peanut butter cups.

The key to texturally-perfect peanut butter centers is to use natural, unsweetened, creamy peanut butter. Let the oil separate, and then pour it off into a clean container. Measure out the dried-out peanut butter and use in the recipe, only adding back in oil if you need to make the mixture pliable. (And of course, keep all your housemates happy by pouring the oil back into the peanut butter container when you’re finished!) If you’re one of those people who prefers peanut butter cups with creamy peanut butter insides, you can just use standard creamy peanut butter.

Oh, and a warning: people will probably flip out when they see these on your candy tray. I can’t be held accountable for any injuries (or tummy aches) sustained as a result. Have your lawyers contact Chocolate and Peanut Butter for inquiries as to why they’re so gosh dang scrumptious together.


5.0 from 2 reviews
Peanut Butter Cups
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 12 oz vegan chocolate
  • 1½ Tbsp shortening, optional
  • 1 c unsweetened natural peanut butter
  • ½ c powdered sugar
  • pinch of salt
  • 12 paper cupcake liners
  1. Carefully trim off the top halves of the sides of the cupcake liners, so they’re half their height, and place in a muffin tin.
  2. In a double boiler or microwave, slowly melt chocolate, stirring frequently.
  3. Stir in shortening until completely melted and smooth.
  4. Place a small dollop of chocolate inside a cupcake liner.
  5. Using the back of a spoon, carefully spread the chocolate so that it evenly coats the bottom and sides of the liner, making sure not to leave any gaps or thin spots.
  6. Repeat until all cups have been lined with chocolate.
  7. Place muffin tin in refrigerator until chocolate sets.
  8. Meanwhile, mix together the peanut butter, powdered sugar, and salt. The mixture will be very hard to blend; just keep working it.
  9. With your hands, form the mixture into 12 slightly-flattened discs.
  10. Once the chocolate has set, press a peanut butter disc into each chocolate cup. If needed, reheat chocolate briefly.
  11. Drop a spoonful of chocolate onto the top of each peanut butter disc, being sure to spread it to reach the edges of the wrappers.
  12. Refrigerate to set.
  13. Serve at room temperature, so that the chocolate will be a little melty in your mouth.
Shortening helps the chocolate melt faster so it's more tender when you bite into it rather giving you the crunch chocolate chips do. It also makes it a touch easier to spread!