I created these vegan peanut butter cups years ago, with my father in mind.
So many of the foods we love are connected to memories. Favorite meals and desserts we had as children, foods we shared with friends, dishes during the holidays, and more.
While I’ve talked about foods I ate as a child, I have many memories of home-cooked meals and treats.
I remember my mom putting a lot of love and time into making stews, casseroles, and more. They were far from plant-based, but they were indeed made with love.
I remember many family dinners, and how much my father loved those meals. He rarely got seconds (with six ravenous growing girls). In fact, one of my fond memories is of him filling up on crackers and jam after meals!
Like father, like daughter, he also enjoyed some sweets. We had candy bars like Reese’s cups in the house often, so I know he’d love these vegan peanut butter cups.
My father passed five days after my 11th birthday. It’s now 41 years since that day. Up until this post and in my introduction to Dreena’s Kind Kitchen, I hadn’t shared much about my family story.
My dad was a recreational pilot and died in a helicopter accident. My three cousins were with him that day and also died.
It was a single, tragic, inexplicable event that changed our lives forever. There were other things going on that hurt our family life and relationships – many related to our dad’s tragedy. It took a very heavy toll on our family, and our hearts and souls.
I find it hard to believe it’s been 41 years. Moments can trigger a memory that brings me back to that day in seconds, and yet most of my days I’m carrying on with my life as an adult (as we do).
I mentioned in my last post that it was my birthday this week. For years and years, I didn’t enjoy my birthday because it felt so close to my dad’s death. There were other deaths in October for our extended family when I was young. So, October has always felt very dark and emotional for me.
In recent years, however, I realized how much I was connecting the two and have been able to really enjoy celebrating myself on my birthday. Which, can be a difficult thing for us to do anyhow. Just taking a day to acknowledge how fortunate we are to be in our lives, and also to appreciate how special we all are, in our own precious ways.
On this anniversary, of course, I still think of my dad, my mom, and my sisters at this time. A few years back, I decided to dedicate this recipe for vegan peanut butter cups to my father.
Because he did love his treats. As does his daughter. 😉
I think my dad would have loved these peanut butter cups, and hope you do too.
Note: This is not a low-fat recipe. I use coconut butter as it is a whole foods product and offers great texture as an alternative to oil. I realize this doesn’t suit everyone’s dietary scope.
x Dreena
Dreena’s Vegan Peanut Butter Cups
Ingredients
Chocolate Base:
- 1/2 cup non-dairy chocolate chips
- 2 1/2 tbsp coconut butter
Peanut Butter Topping:
- 2 tbsp coconut butter
- 1/3 cup natural unsalted peanut butter see note for substitution
- 3 1/2 tbsp coconut sugar
- 1/4 tsp rounded sea salt
- 1/2 tsp pure vanilla extract or 1/4 tsp vanilla bean powder
Instructions
- Line a mini-muffin pan with 15–18 small muffin liners. To make the chocolate base: Set a heat-proof bowl over a small pot or double boiler with a few inches of water in it. Turn heat to medium. Add chocolate chips and coconut butter to the bowl. Stir through until well combined and melted. Remove from heat, and
- spoon roughly one tablespoon of chocolate mixture into each liner. Once finished, transfer the pan to the fridge to cool completely. Reserve saucepan with hot water or double boiler (still with just a small amount of water in it). To make the peanut butter topping: Add the coconut butter to another small bowl, place over the saucepan/double boiler, and allow it to melt. If needed, turn on low heat to help melt. Meanwhile, prepare the peanut butter mixture. In a mini food processor, puree the peanut butter, coconut sugar, salt, and vanilla. Add the melted coconut butter to the peanut butter mixture and puree until fully incorporated.
- To assemble: Once chocolate cups are chilled and firm, spoon about 11/2 tbsp peanut butter mixture on top of each of the chocolate cups. I use a small cookie scoop, and then gently smooth out the peanut mixture to cover the chocolate. Place the cups in the fridge until completely chilled, about an hour.
Notes
Food photos credit: Nicole Axworthy
This post was originally published October 24, 2015 and updated for October 24, 2022.
Shira says
I’m so sorry for your loss. I can’t even imagine how hard this was for your family to go through, especially when you were so young.
Judy B. says
Thank you for sharing your story Dreena. To me, grief is a never-ending part of being human but we learn to find a place to tuck it away and live our life. My Dad lived a good long life but his death was so very hard to bear. I miss him every day. He loved his treats too and called himself a Cookie Monster! Peanut butter cups are a family favorite. Funny enough, my Dad’s name was Reese! I’m going to make these for my daughter for her Halloween birthday next week. Like all your recipes I know it will be fabulous!
Dreena Burton says
Judy, you captured the essence of grief very well. Thank you for sharing this story with us, I love the coincidence of his name being Reese! I hope you enjoy the recipe, and a very happy birthday to your daughter.
Stephanie says
Hi Dreena. I have been with you since…forever. In some ways I’m a step ahead of you…my kiddos are 27 and 30…and in other ways a step behind…learning through your culinary skills. And, sometimes side by side…I have lost a parent myself and as a live in caregiver for my mother-in-law whom passed this July. I love your post above in honor of your father. I understand it. My memories also are often of moments at the table. I never imagined living in a basement to care for my mother-in-law. She was 91 and a real spitfire. She would ride her stationary bike each morning and we shared breakfast with a coffee toast to the morning. Your post reminded me of her mustering up all her energy and fixing my husband and I salmon Pattie’s one afternoon, grilled potatoes and fried corn. I am whole food plant based. Although this day, I choose to love her first…if that makes sense. It wasn’t about being whole food plant based that day but about loving. It wasn’t about nutrition. It was about loving her. I’ve done the same for my mom whom I didn’t get to see often because we lived in different states. She made the best coffee flavored chocolate icing. For me! And, it was in no way healthy. Thank you so much for inspiring me to remember. I am so sorry for your loss yet glad you can celebrate you on your day after all these years. I celebrate you many days of the week as I have used your recipes to make memories at my table in my home with my children, and now with my husband as our children have left the nest. Thank you Dreena. So very much
Gail says
Honestly Dreena, I’m sure you must be beside yourself sometimes, when asked for a substitute for this or that.
Either make something else or figure it out yourself people.
It’s a beautiful post!
All the best, always.
Melanie says
Coconut butter is a saturated fat that is terribly unhealthy for anyone remotely concerned about their consumption of artery clogging fats. It would be appreciated to give a healthy vegan option given the scientific evidence commonly known about saturated fats.
Dreena Burton says
Melanie, did you read the last note in my post? Also, how rude to comment like this on a post that is sensitive.
Roxanne says
Melanie why is it that people assume recipe creators must supply them with an alternative….if you don’t like the recipe don’t make it or figure out your own alternative
Dreena Burton says
Yes, thank you Roxanne. And I have hundreds of dessert recipes, this is just one.
Mamuska says
Well you missed the whole point of this post. In addition if you don’t like coconut butter don’t look at recipes with it.
Kolleen says
Melanie please don’t make this. Your choice about which fats you use, and, as a woman of science, the evidence is not ironclad regarding saturated fats, and is Dreena really suggesting you eat these for dinner? Dreena put such thoughtful effort into tagging her father’s love of family and occasional sweets into this post, in future, you might consider a more thoughtful reply.