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These easy vegan peanut butter cups are a smart way to indulge this Halloween! With only four ingredients and very little effort, you can whip them up in no time!
Being a vegan family during the holidays means that we miss out on a lot of treats. It means that I have to get a little more creative in the kitchen than most moms, but it also means that I know how to make recipes that look super indulgent, but don’t have you regretting them later like most holiday treats do. You know how much I love easy when it comes to recipes for my family, and since it is that time of year again, let’s kick things off with a ridiculously simple, insanely delicious Vegan Peanut Butter Cup recipe! These are perfect to bring to Halloween parties, hand out to the classroom, and more!
These peanut butter cups are SO much better than the processed, sugar loaded store bought ones that your kids are bound to come home with this Halloween. Why? Because they are made from real ingredients, and leave out all the chemicals and sugars that nobody really wants to be stuffing in their faces anyway. What is in these? Only four things – Vegan chocolate, peanut butter, banana, and Silk® Cashewmilk. That’s it!
Now, before I go any further, I want to talk about Silk®. You know how much my family loves this stuff, and how much I adore using it in recipes. It has an amazing flavor advantage over cow’s milk, and with a number of different varieties like Almondmilk, Soymilk, Coconutmilk, and then various flavors under each of those. I stock up on it whenever I go to Walmart, and even with fun new packaging, it is still the same great Silk® that we know and love! For this recipe, I am using Cashewmilk because it really brings that great nutty flavor out while staying smooth and silky. I prefer using the unsweetened variety, because it has fewer calories than skim milk. Almondmilk also works well here, and it has no cholesterol or saturated fat, so it’s definitely on par with our smart peanut butter cups!
Vegan Peanut Butter Cups
Here is what you need:
- 2 cups vegan chocolate
- 1 cup creamy peanut butter (or Wowbutter)
- 1/3 cup Silk® Cashewmilk (or other variety)
- 1/2 ripe banana
- Cupcake liners
- Cupcake pan
First, combine your peanut butter, Cashewmilk, and banana in a bowl. Mix with a hand mixer on medium speed until smooth, spoon it into a piping bag or large freezer bag, and then set aside. This is where my peanut butter cups differ from most, and it’s because I sweeten it with Cashewmilk and banana instead of sugar. It gives it a great flavor, and the Cashewmilk emphasizes the creaminess of the peanut butter!
Next, melt your chocolate. I personally like to do it on the stovetop at medium/low heat, stirring frequently, but everyone has their own way to melt chocolate. Once your chocolate is melted, drop one spoon full into each cup of a lined cupcake pan.
Take a minute to let that stiffen up, cut a small corner off your piping bag, then squeeze in a little peanut butter mixture into the center of your cups.
Cover it with remaining chocolate, then let harden for at least 20 minutes before unwrapping. If you want to give it a festive look, add sprinkles, raw sugar crystals, or even a little powdered sugar/Cashewmilk drizzle. You can chill them in the fridge as well – I love chilled peanut butter cups!
Wasn’t that super easy? These are great as an alternative to candies that come home in the Halloween bag this year, as party snacks, or even for gifting – just stack them up in a clear cookie bag, tie a ribbon at the top, and add a fun gift tag!
