Chocolate Peanut Butter Bombs are the easiest way to make a vegan peanut butter cup! These little beauties are gluten and dairy free and can be made in minutes. They are similar to Buckeyes, yet a little healthier since you don’t add sugar and margarine to the peanut butter.
One of my favorite candies from childhood were Reese’s Peanut Butter Cups. They were the thing that I hoped for the most while trick-or-treating, and I was so excited to find the egg-shaped ones in my Easter basket. When I first became vegan, Justin’s brand peanut butter cups were not yet invented, so had to create my own. They are so easy to make, there is really no reason to buy the expensive vegan peanut butter cups!
You will love these chocolate peanut butter bites because they’re…
- easy to make with only 3 ingredients!
- an inexpensive way to make a vegan peanut butter cup.
- bite-sized, so it’s just enough to satisfy your chocolate craving!
What can I use as molds for these chocolates?
I recently found these awesome ice cube trays at Big Lots. (You can find them or something similar in other stores as well or order them from Amazon). These are great to make a small bite-size treat, and I love the silicon bottom so that you can pop them out easily. You can use a regular ice cube tray or professional chocolate molds too.
How do you make chocolate peanut butter bombs?
- Melt the chocolate: Put chocolate chips and coconut oil in a microwave-safe bowl and Microwave on high for 1 minute and 30 seconds then stir until smooth. (Heat longer if needed to make it shiny and melted enough to pour). (or melt chocolate in a double boiler)
- Allow the chocolate to cool until it starts to get slightly thicker then fill each compartment about 1/3 way full.
- Stir with a knife to coat the edges.
- Spoon in about 1/2 teaspoon in the middle of each one.
- Tap the ice cube tray a few times to get the peanut butter flat.
- Top each one with the remaining chocolate.
- Sprinkle with kosher salt if desired.
- Put in freezer for about ½ hour.
- Allow warm up for about 2 minutes out of the freezer then pop them out of the tray.
- Store in the fridge or freezer.
What type of peanut butter should I use?
You can use any type of peanut butter that you like. Crunchy or smooth, they always come out delicious.
Note: To make them healthier, you can use the all natural peanut butter without the added salt or fat. Just be sure to stir these very well before dropping into the molds.
Why salted Chocolate Peanut Butter Bombs?
Because… salt may be the only thing that goes better with chocolate than peanut butter. Leave it off for a low sodium treat.
Can I fill it with something other than peanut butter?
Yes! These also work great filled with your favorite jelly or jam. They also taste amazing filled with homemade vegan salted caramel!
Want to give these chocolates as a homemade gift? See my detailed guide to homemade vegan chocolates in gift boxes!
These are the perfect bite-sized chocolate peanut butter fix. I like to keep them on hand for those chocolate craving, but my kids eat them almost as fast as I can make them.
Did you make these mini vegan peanut butter cups? Leave a comment and let me know how it went!
A quick and easy chocolate peanut butter candy made in silicone ice cube trays with just 3 simple ingredients!
Melt the chocolate: Put chocolate chips in a microwave-safe bowl with 2 tbsp coconut oil and Microwave on high for 1 minute and 30 seconds then stir until smooth. (Heat longer if needed to make it shinny and melted enough to pour). (or melt chocolate in a double boiler)
Allow the chocolate to cool until it starts to get slightly thicker then fill each compartment about 1/3 way full.
Stir with a knife to coat the edges.
Spoon in about 1/2 teaspoon in the middle of each one.
Tap the ice cube tray a few times to get the peanut butter flat.
Top each one with the remaining chocolate.
Sprinkle with kosher salt if desired.
Put in freezer for about ½ hour.
Allow to warm up for about 2 minutes out of the freezer, then pop them out of the tray.
Store in the fridge or freezer.
- If the chocolate is not sticking to the edges of the molds, let it cool off for a few minutes and then try again.
- Don't overheat the chocolate chips. Heat just enough to melt when stirred.
- If not using a microwave, use a double boiler. Do not melt chocolate chips directly in a pot.