Easter is one of the few times of year where we really want to treat ourselves and our children to some chocolate treats. This isn’t always easy for Vegans though. While there are some vegan easter eggs out there (these are my favorites – Vegan, GMO free easter eggs) there is little to choose from on the shelves of your local supermarket.
So when I started making this recipe for peanut butter chocolate vegan candies I was thrilled!
This easy vegan recipe creates 10-15 vegan chocolates depending on the size of your mold, and is the perfect vegan treat for your children (and yourself)!
Lightly spray or rub your candy molds with a vegan non-stick spray (You can use canola oil or similar for this).
Melt the chocolate and coconut oil. You can do this in a microwave, but we recommend using a double broiler.
Using a pastry brush or a small rubber spatula spread a thin layer of chocolate around the mold. Make sure you cover the entire mold right up to the top, but avoid pooling the chocolate at the bottom.
Let the chocolate harden at room temperature, or to speed things up, place the molds in the fridge for around 8 minutes.
Mix the peanut butter, margarine, graham crackers and sugar in a medium sized bowl.
Once the chocolate is set you can spoon the vegan peanut butter/chocolate mixture in to the molds and gently press down then smooth the mixture.
Chill the molds in the fridge for around 10 minutes, until the mixture has hardened.
Add a think layer of chocolate over the exposed mixture, and return to the refridgerator for around 8 minutes until the chocolate has hardened.
Turn the molds over and let the chocolates fall out on to a plate. If any chocolates stick, lay the mold down on the plate and tap firmly but gently until they fall out.