These homemade vegan peanut butter cups take about 20 minutes and four ingredients. Better than the store-bought version, no dairy required.
These vegan peanut butter cups are perfect for chocolate lovers, just like my Vegan Chocolate Peanut Butter Fondue or Vegan Chocolate Hazelnut Fondue.
For more no-bake desserts that are just as simple, try my Easy No-Bake Vegan Mini Cheesecakes and Vegan Chocolate Pudding Parfait.
This classic treat is simple to whip up and a vegan dessert guaranteed to impress. Ahh, "peanut butter and chocolate together at last." ...I had to say it. So nostalgic.
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Are Reese's Peanut Butter Cups Vegan?
Reese's are not vegan - they contain milk chocolate and milk ingredients, so they're firmly in the "look but don't touch" category for me.
The good news? Homemade vegan peanut butter cups take about 20 minutes, use four ingredients, and honestly taste better anyway.
Why You'll Love This Recipe
- No bake, no oven, ready to eat in under 30 minutes
- Only 4 ingredients
- Fully customizable - any nut butter, any chocolate
- Great to make with kids
Ingredients
Here's what you'll need to make these homemade vegan peanut butter cups. See the recipe card for measurements.
- Chocolate: Expand your options beyond dark chocolate. There are numerous delicious choices, from Lindt's oat milk chocolate bars to Enjoy Life's delightful semi-sweet chips.
- Nut butter: Choose any nut butter that fits your dietary needs, and whether you want a natural or already sweetened version.
- Coconut oil: I add coconut oil to the chocolate to keep the peanut butter cups from setting too hard.
Variations
- While peanut butter is a classic choice, you can experiment with nut butter like almond butter, cashew butter, or even hazelnut butter.
- Try different varieties like dark chocolate, semi-sweet chocolate, or flavored chocolate bars like mint or orange-infused chocolate. Gone are the days of limited options.
- Incorporate additional fillings. Add a sprinkle of sea salt, mix in crushed pretzels for a salty crunch, or add a dollop of raspberry jam.
- Add toppings and decorations. Sprinkle coconut flakes or peanuts on top for added texture. You can also drizzle melted vegan white chocolate on top or create decorative swirls.
How to Make Vegan Peanut Butter Cups
These are simple to make and ready fast. See the recipe card for details.
Step 1: Melt the vegan chocolate chips with coconut oil in a bowl, stirring until smooth.
Step 2: Spoon a small amount of melted chocolate into the bottom of each silicone cup in a muffin tin.
Step 3: Mix the peanut butter and powdered sugar together, then roll the mixture into small balls.
Step 4: Flatten each ball into a disc shape that fits inside the silicone cups.
Step 5: Melt a second batch of chocolate with coconut oil, stirring until smooth.
Step 6: Place a peanut butter disc on top of the chocolate base in each cup. Add optional toppings if desired.
Step 7: Spoon melted chocolate over the top of each peanut butter disc, covering it completely.
Step 8: Let the cups set until firm, then remove them from the silicone liners and enjoy.
Top Tips
- Don't overheat the chocolate when melting in the microwave. Melt in 30-second to 45-second bursts.
- I find that silicone muffin liners are great for this recipe. They pop out very easily with minimal cleanup.
- Allow the vegan peanut butter cups to rest once they are out of the fridge. This will soften them up a bit and make them easier to bite into.
Storage
- Refrigeration: Refrigeration can help keep them firm. Place them in the refrigerator in an airtight container or cover them tightly with plastic wrap. Allow them to come to room temperature for a few minutes before serving.
- Freezing: To extend the shelf life of your vegan peanut butter cups, you can also freeze them. Wrap each peanut butter cup individually in plastic wrap or place them in a single layer in an airtight container or freezer bag. They can be stored in the freezer for up to a few months. Thaw them in the refrigerator or at room temperature before serving.
Vegan Peanut Butter Cups FAQs
When stored in an airtight container in the refrigerator, homemade vegan peanut butter cups can typically last up to two weeks. Enjoy them within this time frame for the best taste and texture.
Freezing homemade vegan peanut butter cups is a great way to extend their shelf life. Ensure they are properly wrapped or stored in an airtight container to prevent freezer burn.
If the peanut butter cups were refrigerated or frozen, let them sit at room temperature for a few minutes before serving to allow them to soften slightly. Your teeth will thank you for it.
Any dairy-free chocolate works - dark chocolate (70% or higher is naturally dairy-free), Enjoy Life semi-sweet chips, or Lindt's oat milk bars if you want something creamier. Chocolate chips melt easily and are the most cost-effective option. Just check the label - milk solids sneak into many chocolate brands.
Recipe Card
Vegan Peanut Butter Cups
Ingredients
- 2 9-ounce bags dairy-free chocolate chips I use Enjoy Life
- ½ heaping cup peanut butter
- 5 tablespoons powdered sugar or more as needed
- 2 tablespoons coconut oil divided*
Optional
- crushed peanuts
- puffed cereal
Instructions
- Prep the Liners: Line a muffin tin with 12 paper or silicone cupcake liners.
- Melt the Chocolate: In a microwave-safe bowl or a double boiler, melt one bag of chocolate chips and 1 tablespoon of coconut oil. Heat for 45-second intervals, stirring in between, until fully melted and smooth.
- Build the Base: Spoon about 1 tablespoon of melted chocolate into the bottom of each cupcake liner, ensuring the bottom is fully covered but not too thick. Place the muffin tin in the freezer (leveled, so they don't come out lopsided) for about 10 minutes to allow the chocolate to set.
- Make the Filling: In a small bowl, combine the peanut butter and powdered sugar, stirring until the mixture thickens and holds together. Start with 5 tablespoons of sugar, then add more if needed. Continue adding a little at a time if needed until it forms a soft, moldable mixture. Divide into 12 portions, roll each into a ball, then gently flatten them so they're slightly smaller than the muffin wells. Set aside until ready to use.
- Add the Filling: Remove the muffin tin from the freezer and place the peanut butter mixture into each cup on top of the hardened chocolate shell. Add a sprinkle of any optional ingredients if using.
- Topping: Melt the second bag of chocolate with the other 1 tablespoon of coconut oil. Then, spoon more melted chocolate over the peanut butter filling, ensuring it covers entirely. Smooth the tops with the back of a spoon if needed. Top with crushed peanuts if desired, or see post for other options.
- Freeze: Return the muffin tin to the freezer, keeping it level, and chill for 10-20 minutes, or until the chocolate is completely set and firm.Once set, remove the peanut butter cups from the muffin tin and let them sit for 30 minutes or more on the counter to soften. Store in an airtight container in the fridge.
Regi Pearce says
These vegan peanut butter cups are rich, creamy, and perfectly sweet. I love how easy they are to make!