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.



For the Chocolate

For the Peanut Butter Filling

  • 1 cup natural peanut butter
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1 tbsp + 2 tsp nutritional yeast


  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!


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