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A long, long time ago, there was a company that used to make vegan mini chocolate peanut butter cups in bulk. My mom and I (before we went vegan) used to use the Reese’s cups to bake with but since going vegan, there was only one vegan brand we could get at the store locally. That brand has since stopped making their vegan peanut butter cups in bulk. This created a problem when I had my own bakery business as who doesn’t want readily available homemade peanut butter cups using simple ingredients to use once that craving hits?
You might ask, why would I care about this?
- Because adding a homemade peanut butter cup (or chunk) into a recipe is worth every second it took to make that chunk. Especially because you can customize to your preferences (etc. more salty, less sweet, a dark chocolate vs a semi sweet) and it is free of milk or dairy derived products.
- You can make this big batch & freeze in a container for months to use at a later time to add to all of your favorite baked good recipes.
Different recipes I have added these to:
- Quick Breads (etc. Banana Bread)
- Cookie Dough
- Cake / Brownie Batter
- Ice Cream or Cupcake Topper
- Just shove in your mouth and go 😉
Vegan Chocolate Peanut Butter Cups (Chunks)
Ingredients
Peanut Butter Layer
- 260 g creamy peanut butter, room temperature (I prefer freshly ground natural peanut butter but any kind that is creamy.)
- 240 g powdered sugar
- 1 tsp pure vanilla extract (not imitation)
- 4 pinch Himalayan pink salt (to taste)
Chocolate Topping
- 340 g semisweet or dark dairy-free chocolate (favorite kind of chocolate linked above!)
- 1 Tbsp coconut oil (or vegetable shortening)
- ½ tsp pure vanilla extract (not imitation)
- 1 pinch Himalayan pink salt (to taste)
Instructions
- Combine all peanut butter layer ingredients together in a mixer until incorporated and looks like a cookie dough (if too dry, add tsp by tsp of water or milk until cookie dough consistency and if too wet, add more powdered sugar)
- Prepare 9 x 13 inch pan with parchment paper and press down peanut butter layer onto pan until you have an even bottom layer.
- Add chocolate chips, coconut oil & salt to a microwave-safe medium glass bowl (or double boiler until melted ) and in 30 minute increments, stirring in between each until completely melted. Pour chocolate onto peanut butter layer and smooth out completely. Add a touch of flaky sea salt if you like! Refrigerate pan until chocolate is set & firm.
- Remove from fridge, and using a large knife, cut chunks of the size of your choosing. Store in an airtight container & refrigerate or freeze for longest storage.
- Add to your favorite recipe as a substitute for your “add ins” such as chocolate chips, top or add in with your homemade ice cream or cupcake, or eat on its own as a delectable treat! I've also topped some chocolate peanut butter fudge with this recipe pictured here.
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