Vegan Peanut Butter Cups

By Jessica Hylton -

Luscious, chocolatey, and filled with all-natural peanut butter, my 3-Ingredient Vegan Peanut Butter Cups are an incredibly easy homemade, (& gluten-free!) version of your favourite store-bought peanut butter cups. They are every bit as divine, and of course, vegan!

Four Vegan Peanut Butter Cups Piled On Top of One Another


A Simple Vegan Candy Recipe

Best news EVER – your favorite peanut butter cups are now super easy to make in an extremely delicious homemade version! Yes, believe it – these Vegan Peanut Butter Cups are about to be your new go-to fridge/freezer snack. They are perfect for your dietary needs, too: vegan, gluten free, and made without any refined sugar.

I know the idea of making vegan candy at home might sound super intimidating and complicated. But trust me, it’s EASY. Like you might never go back to buying the pre-made stuff.

Overhead shot of vegan peanut butter cup ingredients in glass bowls

Notes on Ingredients

If you didn’t know before, I’m a complete peanut butter addict. Proof of this is the 3 jars currently sitting in my pantry. It’s truly a life necessity for me. So this simple recipe, using just peanut butter and chocolate chips, is definitely a favorite!

  • Peanut Butter: I prefer to use all-natural peanut butter. There are quite a few brands and options out there: stir, no-stir, homemade, all-natural, and lots more. If you’d like, you can add a little sweetener to your peanut butter. I add a touch of maple syrup or agave, stirring it in before dolloping it into the cups. This isn’t necessary though, since the chocolate is already sweet.
  • Chocolate Chips: In addition to the peanut butter, all you need is melted chocolate! Specifically, I use chocolate chips. And again, there are so many options out there. You can find great vegan chocolate chips that are free from refined sugar, free of sugar completely, organic, fair trade…. use whatever kind works for your needs!
  • Coconut Oil: Coconut oil is actually essential here to help the chocolate cups solidify. It also helps to thin out the chocolate when it’s melting. I don’t recommend swapping it for another oil, but you can buy a refined version to eliminate the coconut taste.
Eleven Peanut Butter Cups Arranged on a White Table


How to Make Vegan Peanut Butter Cups

These are so easy to make (SO easy), and are no-bake. That’s definitely one of my favorite things about this recipe. It’s as simple as melt, mix and refrigerate.

The First Layer of Melted Chocolate Assembled in the Baking Pan

Prepare the Base of the Chocolate Cups: Line a mini muffin tin with 12 mini muffin/cupcake liners. Spoon a little bit of melted chocolate into each of the liners, spreading a thin layer up the sides. This will ensure that the peanut butter is encased in the chocolate. Place in the fridge for about 5 minutes, to set.

Melted Chocolate and Peanut Butter Layers in a Mini Muffin Tin

Add the Peanut Butter Filling: Remove the muffin tin from the refrigerator and spoon a small amount of peanut butter filling into the center of each chocolate cup, dividing the filling equally among the 12 cups.

A Spoon Scooping the Top Layer of Chocolate Over the Peanut Butter

Top with More Chocolate: Top each peanut butter cup with a layer of chocolate, to cover and seal in the filling. Sprinkle with sea salt, if you’d like!

A Muffin Tin Full of Peanut Butter Cups Ready to be Chilled

Refrigerate to Set: Place the muffin tin back in the fridge for another 30 minutes to fully set the chocolate.

Serve and Enjoy!

Do me a favor and ensure you enjoy these completely. They are such a great holiday or every day treat! I would make a whole lot, because I guarantee you won’t be able to keep your hands off them.

A Stack of Two Peanut Butter Cups Topped with a Sprinkle of Sea Salt

Tips for the Best Peanut Butter Cups

  • Leave the Liners: While it’s fine to remove the muffin liner from each peanut butter cup, you can also leave them on. Trim them down like store-bought peanut butter cup wrappers, or fold the upper edges down over the top of the candies. This definitely makes them easier to handle and store!
  • Peanut Alternatives: Yes, it’s definitely possible to make these using almond butter or sunflower seed butter. You may want to add a pinch of salt if the almond butter is on the mild side. I’ve also seen pecan butter and even cookie butter used!
A Full Peanut Butter Cup Next to Another One That Has Been Bitten in Half

How to Store Homemade Vegan Candy

These peanut butter cups tend to melt easily, so they should really be stored in the refrigerator until you’re ready to eat them. Keep them in an airtight container, and enjoy within 2 weeks for the best results.

A Stack of Four Peanut Butter Cups, with a Bite Taken From the Top One

Can I Freeze Peanut Butter Cups?

Yes, you can! I like to pop mine in the freezer once they are finished, to force myself not to eat them all at once, and because they last even longer in there – up to four months!

More Vegan Dessert Recipes

P.S. Here are some of the items I used to make this recipe, if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

If you try this Vegan Peanut Butter Cups please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

A Stack of Two Peanut Butter Cups Topped with a Sprinkle of Sea Salt

Vegan Peanut Butter Cups

Luscious, chocolatey, and filled with all-natural peanut butter, my 3-Ingredient Vegan Peanut Butter Cups are an incredibly easy homemade, (& gluten-free!) version of your favourite store-bought peanut butter cups. They are every bit as divine, and of course, vegan!
by: Jessica in the Kitchen
Prep Time 10 minutes
refrigerate 30 minutes
Total Time 40 minutes
Servings 12
Course Desserts
Cuisine American
Ingredients

Vegan Peanut Butter Cups

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil to slightly thin out the chocolate
  • ¼ cup natural peanut butter add a little maple syrup to sweeten if necessary
Instructions

Instructions

  • Line a mini muffin tin with 12 mini cupcake/muffin liners.
  • In your microwave or over a pot of boiling water, melt your chocolate chips. Add the coconut oil to help to thin it out (it'll also help to solidify the chocolate in a bite-able texture).
  • Spoon a little bit of melted chocolate into each of the muffin liners, spreading a thin layer up the edges of the liners. This will ensure the peanut butter is encased in the chocolate.
  • Put in the fridge for about 5 minutes to set slightly.
  • Remove from fridge and divide the peanut butter equally throughout the 12 liners. Dollop a little bit over the chocolate into the middle of it.
  • Top each liner with the remaining chocolate to cover. Top with a little sea salt if you desire.
  • Set in the fridge for 30 more minutes to set.
  • Remove and enjoy!
NOTES
Tips for the Best Peanut Butter Cups
  • Leave the Liners: While it’s fine to remove the muffin liner from each peanut butter cup, you can also leave them on. Trim them down like store-bought peanut butter cup wrappers, or fold the upper edges down over the top of the candies. This definitely makes them easier to handle and store!
  • Peanut Alternatives: Yes, it’s definitely possible to make these using almond butter or sunflower seed butter. You may want to add a pinch of salt if the almond butter is on the mild side. I’ve also seen pecan butter and even cookie butter used!
How to Store Homemade Vegan Candy
These peanut butter cups tend to melt easily, so they should really be stored in the refrigerator until you’re ready to eat them. Keep them in an airtight container, and enjoy within 2 weeks for the best results.
Can I Freeze Peanut Butter Cups?
Yes, you can! I like to pop mine in the freezer once they are finished, to force myself not to eat them all at once, and because they last even longer in there – up to four months!

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Sodium: 25mg | Potassium: 35mg | Fiber: 1g | Sugar: 8g | Calcium: 22mg | Iron: 1mg
by Jessica

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Recipe Rating




7 comments

  1. Peanut butter cups are my all-time favorite candy, so this vegan version is calling my name! How cute are these?! I have no doubt that I would devour this ENTIRE batch without sharing. Love this!

  2. Jessica says:

    Making these NOW!! Thanks!

  3. randy E thill says:

    5 stars
    I happen to have EVERYTHING needed for this. I always have chocolate chips and peanut butter around and just found a little minimuffin pan to go with my little papers. Peanut butter cups used to be my favorite til wheat and dairy sensitivities hit me. I had a great recipe from my mom, but it had graham crackers in it so no matter how good they were. These were simple to assemble and are cooling down for a taste test as I write this note…I can hardly wait! I added a little sugar to the PB because that always seems to thicken the consistency…and it did. Thank you so much for having such good taste buds and a genuine wish to pass on your delicious recipes!

  4. Ginni says:

    5 stars
    SO GOOD!! I made these with my kids (3yo & 6yo) and it was so easy and fun to do with them! We’ll definitely make these again, thanks Jessica!

  5. Cerridwyn McCaffrey says:

    5 stars
    Quick, easy, delicious, taste just as good as Reeses if not better after making them yourself? Highly recommend. I used a silicone mini muffin tray to make them paperless and the recipe worked perfectly. Easy to store (I definitely have to keep them in the freezer to stop myself from eating them all at once. Let them sit out for 10 minutes to thaw before enjoying!)

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