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three stacked peanut butter cups on a plate

Vegan Peanut Butter Cups

The combination of smooth chocolate and creamy peanut butter filling is simply irresistible - afterall, they are two great tastes that taste great together. So here is a delicious dairy free version!

  • Total Time: 12 minutes
  • Yield: 10-12 cups 1x

Ingredients

Units Scale
  • 2 bags dairy-free chocolate chips (You probably will not use all the chips; they come in 9-10 oz bags depending on the brand)
  • 1/4 cup peanut butter
  • 1/4 cup crushed peanuts (optional)
  • 1/4 cup puffed rice cereal (optional)

Instructions

  1. Line a muffin tin with 12 paper or silicone cupcake liners.
  2. In a microwave-safe bowl, melt one bag of chocolate chips. Heat the chocolate in 20-30 second intervals, stirring in between, until fully melted and smooth (around 2 minutes).
    hand mixing melted vegan chocolate in bowl
  3. Spoon about 1 tablespoon of melted chocolate into the bottom of each cupcake liner, ensuring the bottom is fully covered but not too thick.
    first layer of chocolate in paper cupcake wrappers in a cupcake tray
  4. Place the muffin tin in the freezer for about 10 minutes to allow the chocolate to set.
  5. If needed, melt more chocolate chips in the microwave bowl. (you probably won't need all of the second bag, so work in batches)
  6. Remove the muffin tin from the freezer and place approximately 1 teaspoon (the size of a marble) of the peanut butter mixture into each cup on top of the hardened chocolate shell.
    peanut butter, peanuts, and rice puffs filling is added to the pb cups
  7. Add any additional ingredients if using.
  8. Then, spoon more melted chocolate over the peanut butter filling, ensuring it covers entirely. Smooth the tops with the back of a spoon. Top with crushed peanuts if desired or see post for other options.
    chocolate topping added to the pb cups
  9. Place the muffin tin back in the freezer for 10-20 minutes or until the chocolate has fully hardened.
  10. Once set, remove the peanut butter cups from the muffin tin and let sit for a few minutes on the counter to soften ever so slightly. Enjoy!
    chilled pb cup in wrapper with peanuts on top and other pb cups in muffin tray - top view

Notes

If using natural peanut butter or unsweetened nut butter, consider adding a tbsp of maple syrup for some natural sweetness. 

The ingredient amounts listed may vary depending on how much of each ingredient you use, so make sure to have a little extra for each ingredient in case you need more. 

Make sure the bottom of your pb cup is a thi layer. Your teeth will thank me. 

Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using. 

  • Prep Time: 2 minutes
  • Chill: 10 minutes
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 52
  • Sugar: 1
  • Sodium: 36
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 2
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 0 mg

Keywords: high protein, quick dessert, vegan chocolate

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