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Close up head-on photo of a stack of 3 homemade peanut butter cups. There is a bite taken out of the top cup, exposing the peanut butter center!

Peanut Butter Cups (Vegan Recipes)

Brittany Roche
It’s so easy to make your own homemade chocolate peanut butter cups! You need only a few ingredients, simple methods, and about 20 minutes of active time. The rest is all chill time! Our chocolate peanut butter cup recipe is a Reese’s copycat that’s also vegan, dairy free, gluten free, and made without powdered sugar! Make them for Halloween, Christmas, Valentine’s Day, or any time you want a homemade sweet treat!
5 from 1 vote
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Prep Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Course Vegan Dessert Recipes
Cuisine Candy
Servings 6 large peanut butter cups
Calories 314 kcal

Ingredients
  

For the chocolate coating:

For the peanut butter filling:

Instructions
 

  • Prep: Line a cupcake tin with 6 cupcake liners.
  • Melt the chocolate: Add the chocolate chips and coconut oil to a small saucepan on low heat, stirring often. When the chips are almost completely melted, remove from heat and stir vigorously until only a chocolate liquid remains. 
  • Bottom layer: Pour this chocolate mixture into each cupcake liner, enough to just cover the bottom of the liner. Carefully place in the freezer for 10 minutes.
  • Make the filling: Next, mix the peanut butter with the other filling ingredients. I like to just mix it by hand and leave the filling a little gritty like a classic Reese’s cup! For a smoother texture, use a small food processor. 
  • Add the peanut butter filling: When the first layer of chocolate has hardened, place about 1 Tbsp of this peanut butter mixture on the hardened chocolate base. Use the back of a spoon or your finger to flatten the peanut butter filling, leaving a bit of space around the edges if desired. Return to the freezer for another 10 minutes. 
  • Add the final chocolate layer: Before the next step, you may need to warm your chocolate again. You want it to be smooth and pour-able! Once it’s reheated, top each peanut butter layer with another layer of chocolate, just enough to cover the peanut butter. ­Place in the freezer once more for 45-60 minutes or the fridge overnight to fully harden.

Video

Notes

Storage: Store these vegan peanut butter cups in either the freezer or the fridge, depending on your own personal preference! They can sit outside the fridge for up to 1 hour in a cool room, but I wouldn’t leave them out on a hot summer day and definitely not in the sun or they will melt.
Nutritional yeast notes: This adds a slightly savory nutty flavor and thick somewhat gritty texture that you know and love in a peanut butter cup! Feel free to skip it or use some unflavored protein powder or powdered sugar in its place.
Size adjustment: This recipe makes “King” size peanut butter cups in a regular muffin tin. Feel free to use less chocolate/peanut butter and make smaller cups or make mini cups in a mini muffin tin!

Nutrition

Serving: 1large peanut butter cupCalories: 314kcalCarbohydrates: 28gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 10gSodium: 303mgFiber: 4gSugar: 21g
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