The same day of pumpkin everything,  I was craving candy. Saying as it was the day after Halloween, I was feeling a bit left out compared to everyone that could go door-to-door filling bags with pure sugar. I wanted to gorge myself on candy too, dammit! Why are all the good candies not vegan? Reeses peanut butter cups were always my favorite, so I browsed the internet a bit to get ideas. I wanted one that used graham crackers in the filling because I felt like the texture would be more accurate. I ended up just using the peanut butter cup recipe from How It All Vegan! They were delicious. Here is the recipe for your convenience:

Chocolate Peanut Butter Cups
from How It All Vegan!

– 1/2 cup margarine
– 3/4 cup peanut butter (or other nut butter if you want to switch it up)
– 3/4 cup graham cracker crumbs (wizz some grahm crackers in a food processor, blender or stab then with a fork a whole bunch and you’re set)
– 1/4 cup dry sweetner
– 1 cup chocolate or carob chips
– 1/4 cup soy milk
– 1/4 nuts, chopped
– 12 cupcake paper liners

In a small saucepan on medium heat, melt the margarine. Once liquified, stir in the peanut butter, graham cracker crumbs and sweetner until well mixed.

Spoon about 1.5-2 tablespoons of the peanut mixture into muffin tines lined with paper cupcake liners (the liners are important). In a different small saucepan on medium heat, melt the chocolate and soymilk together until completely melted, stirring often. Spoon over the top of peanut butter cups. Garnish with nuts and let set in fridge for 6-8 hours (I only made it about 3 hours NOM, but it was fine). Makes 12 peanut butter cups.

I added coconut in between the peanut butter and chocolate and as a garnish for some of them and it was good. I think next time I might omit the soymilk from the chocolate or use less because I prefer my chocolate a tiny bit more solid, it was a tiny bit softer than I remember peanut butter cups to be, but still orgasmic. If I’m being a stickler for accuracy, I might melt more chocolate to put on the bottom of the cups, too, if that makes sense. So, I’d put a bit of chocolate on the bottom of the liners, plop some peanut butter mixture in the middle and THEN cover with chocolate.

The finished product:

I’d think this would also be good with almond or macadamia nut butter. In my search for recipe ideas, I stumbled upon this one for Brazil Nut Butter Cups, which looks really interesting and potentially yummy as well. I’m sure you could use almond, rice, oat, etc. milk instead of soymilk successfully too. Enjoy!