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.
kate says
Your story about the loss of your father (and cousins) is so beautifully expressed, Dreena. And what a wonderful photo of you and your dad! We all grow closer when we share our stories it seems.
I especially love that you are now celebrating yourself & birthday for a longer period in October. My birthday is also in October and I am learning as I get older to love it — and me — way more than ever before. Part of that self-love expression is eating healthier, so thank you for all the wonderful recipes you’ve given us through the years (especially the ones with no oil!)
Your dad is so proud of you 🙂
Can’t wait to try these peanut butter cups! 🙂
Dreena says
Hi Kate, I’m quite late to reply, and thank you so much for your kind thoughts and sincere note. I hope you enjoyed a beautiful birthday. 🙂
Suzi says
Another October birthday person here, and it’s also a hard month for me. I too love the post and everything you already said about Dreena. We have one more week, let’s keep the celebration going as we keep our loved ones close in our hearts!
Dreena Burton says
thank you Suzi, and blessings for your year ahead
Ruth says
Thank you for sharing your story, and I’m so sorry for your loss.
I think you’re absolutely right about the connection between food and the past. I made these this week and the first bite actually brought tears to my eyes – it brought me right back to my childhood in Canada. I’ve been living abroad for a number of years, and it’s amazing how the taste of something I haven’t had in many years – due to distance and dietary choices – can bring me right back home. Thank you!
Ruth says
Thank you for sharing your story. I’m so sorry for your loss. You’re so right about the connection between food and the past. I made these this week, and they actually brought tears to my eyes; they brought me right back to my childhood in Canada. I’ve been living abroad for a number of years now, and it’s just amazing how something you haven’t tasted for years – due to both distance and dietary choices – can bring you right back home in an instant – thank you!
Tammy says
Hi Dreena,
First of all, I just wanted to let you know how much I love your blog, cookbooks and recipes. I made your apple pie last year, pumpkin pie this October, and plan to make your apple pie again this week for Thanksgiving.
Second, I am so sorry about the losses you have had to endure. My mother also lost her father in a helicopter crash, when my mom was 21 and pregnant with my oldest brother. It changed her forever, and I have cried with her and for her. I can’t imagine that kind of loss. My husband and I are now going through a difficult few years as we go through infertility and are currently suffering through our second miscarriage. I think sharing our stories and supporting one another with love, thoughts and prayers is so helpful. I hope you feel all the love pouring through to you via this blog. I know how much that can heal. Much love to you, and wishing you a blessed Thanksgiving.
Dreena says
Thank you Tammy for your kindness. I’m sorry you’re working through this challenging time. Sending you support and strength. xx
Heather@TheSoulfulSpoon says
I lost my dad at a very young age (26) and it truly devastated me. I’m now 30 and still hurt just like I did the first few months after he died. Time heals, but the pain never leaves. I completely understand what you mean, even though we all know life must go on. I will be thinking of you and hope your birthday year is blessed! Thanks for what you do, sharing your recipe with my readers this week!