These vegan chocolate peanut butter cups are super easy to make with minimal ingredients and taste just like the real thing! You’ll love this simple vegan version of the classic sweet and salty treat.

Vegan Covered Peanut Butter Cups Recipe

Features

  • dietary features: vegan, gluten-free, refined sugar-free
  • no-bake: easy to make with just 5 simple ingredients, no baking required
  • wholesome ingredients: know exactly what went into your healthier homemade dessert

Ingredient Notes

For the Chocolate

  • coconut oil – you’ll need this for both the chocolate cups and the filling and it can’t be substituted in this recipe
  • maple syrup – used to sweeten both the cups and the filling, I don’t recommend any other sweetener here
  • cocoa powder – regular cocoa powder or raw cacao both work great
  • peanut butter – any natural peanut butter works, can be subbed with almond butter or for nut-free cups, sunflower seed butter
  • nutritional yeast – optional but highly recommended, I know it sounds odd but it’s really what makes this recipe. It adds a salty, nutty flavour and certain texture that makes the cups taste like Reese’s. It’s easy to find in well-stocked grocery stores, health food stores and online.

Complete list of ingredients and amounts is located in the recipe card below.


Step by Step Method

Step 1. Gently mix together the first set of chocolate ingredients: 1/4 cup melted coconut oil, 3 tbsp of maple syrup and 1/4 cup of cocoa powder. It should have a smooth, runny consistency.

Mixed homemade vegan chocolate in a glass bowl with a whisk.

Step 2. Spoon the mixture into 12 lined muffin cups (or 24 mini cups) and place the entire tray into the freezer.

Quick Tip: If you don’t have a muffin tin, just use paper or silicone cupcake liners and place them on a plate or tray.

Chocolate spooned into a muffin tin lined with paper liners. Spoon rests beside tin.

Step 3. While the bottom of the cups are hardening in the freezer, mix together the peanut butter, nutritional yeast, coconut oil and maple syrup for the peanut butter filling.

Peanut butter, nutritional yeast and coconut oil in a bowl with a spoon.
Peanut butter in a mixing bowl with a sppoon.

Step 4. Divide the peanut butter mixture between the cups you created, spreading it around a bit so it’s mostly flat. Pop the whole tray back into the freezer for 20 minutes or so.

Dollops of peanut butter spooned into a lined muffin tin.
Overhead image of peanut butter spooned into a lined muffin tin.

Step 4. When your’e ready, mix together the remanning chocolate ingredients as you did in step 1 and spoon the mixture over the cups.

Chocolate filled cups in a lined muffin tin.

Place back in the freezer until the chocolate has hardened. Once they’re firm, they’re ready to enjoy!

Hand holding a chocolate peanut butter cup with a bite out of it.

Tips and Notes

  • No muffin tin? Silicone or paper liners both work well. If you don’t have a muffin tin, just place them on a plate or tray.
  • Peanut-Free and Nut-Free Options: For peanut-free cups, use almond butter instead of peanut butter. For nut-free cups, use sunflower seed butter or Wowbutter instead of peanut butter, or try my tahini cups.
  • Storage: Store the finished cups in an airtight container in the freezer for up to 2 months. Enjoy straight from the freezer.
  • Coconut Oil: The coconut oil cannot be substituted in this recipe as it’s what makes the chocolate harden. If you prefer, you can use melted chocolate chips or dark chocolate instead of making your own chocolate. For further details on using melted chocolate, refer to my chocolate caramel cups.
Two stacked chocolate peanut butter cups, one has a bit out of it to show inside. More cups in background.

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Stack of 2 chocolate peanut butter cups, one has a bit out of it to show inside. More cups in background.

Vegan Chocolate Peanut Butter Cups

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins (freeze time)
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

These simple and delicious chocolate peanut butter cups are sure to satisfy any chocolate-lovers craving! They’re sweet and salty and a cinch to make! Store them in the freezer for a quick snack anytime of day.


Scale

Ingredients

For the Chocolate

For the Peanut Butter Filling


Instructions

  1. Gently mix together the first set of melted coconut oil, maple syrup and raw cocoa powder in a bowl. It should be smooth and runny.
  2. Spoon 1/2-1 tbsp into the bottom of a lined muffin tin. Start with about 1/2 tbsp in each, then divide the rest between the 12 if there is extra. You can make 12 large cups or 24 mini cups (start with 1 tsp per cup if doing mini cups). If you don’t have a muffin tin, you can just use paper or silicone cupcake liners on a plate.
  3. Place the entire tray in the freezer for 10 minutes.
  4. Mix together the ingredients for the peanut butter filling in a bowl. Mix well until it’s smooth and the nutritional yeast is mixed in completely.
  5. Remove the chocolate cups from the freezer and spoon the peanut butter filling into each cup. It should be about 1 heaping tbsp/cup. Spread about so the filling is somewhat flat.
  6. Place in the freezer for about 20 minutes to firm.
  7. When you’re ready, mix together the second set of chocolate ingredients. Once the peanut butter cups are ready, spoon the mixed chocolate ingredients over top of each cup. Tilt the tray left-right-back and forth to help evenly spread the chocolate.
  8. Place back in the freezer for about 10 minutes or until the chocolate is set and enjoy!

Notes

Storage: Store the finished cups in an airtight container in the freezer for up to 2 months. Enjoy straight from the freezer.

Peanut-Free and Nut-Free Options: For peanut-free cups, use almond butter instead of peanut butter. For nut-free cups, use sunflower seed butter or Wowbutter instead of peanut butter, or try my tahini cups.

Coconut Oil: The coconut oil cannot be substituted in this recipe as it’s what makes the chocolate harden. If you prefer, you can use melted chocolate chips or dark chocolate instead of making your own chocolate. For further details on using melted chocolate, refer to my chocolate caramel cups.

Nutritional Yeast: I know it sounds odd but it’s really what makes this recipe. It adds a salty, nutty flavour and certain texture that makes the cups taste like Reese’s. It’s easy to find in well-stocked grocery stores, health food stores and online. I highly recommend giving it a try! If it’s not something you’re familiar, check out my list of recipes for nutritional yeast you can try with any leftovers.

Keywords: vegan peanut butter cups, vegan chocolate peanut butter cups

Originally published on August 13, 2013. Updated with new photos and text on April 17, 2019.