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    Home » Recipes » Baking & Desserts

    Mini Chocolate Peanut Butter Cups (vegan)

    Nov 25, 2020 · Modified: May 10, 2022 by Tracy Halasz · 8 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

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    Homemade vegan chocolate peanut butter cups made with creamy natural peanut butter and sweetened with maple syrup. These dairy free peanut butter cups look like you fussed, but you didn’t! 

    Easy-to-make, egg free and gluten free, this scrumptious, chocolate peanut butter dessert is so popular, it's challenging to stay ahead of the demand!

    Mini peanut butter cups stacked in a tower on a plate of peanut butter cups.

    Homemade peanut butter cups are ALL 'the best' classic combos: peanut butter and chocolate, sweet and salty, creamy and crunchy. I mean is there anything better? Plus, I’ve made them bite size because everyone knows there are no calories in minis.

    Why everyone loves these peanut butter cups

    • Salty & Sweet
    • Easy to make without eggs or butter
    • Deliciously decadent
    • Gluten-free, dairy-free, vegan
    • Perfect size for snacking, parties, gifting
    • Crowd pleaser
    • Freeze well
    Trayful of mini vegan peanut butter cups with crushed peanuts and pretzels on top.

    Ingredients Review

    These mini peanut butter treats are easy to make (the kids love to join in!), here's what you'll need.

    • Dairy-free Chocolate – I’ve tried Enjoy Life, Kirkland brand (Costco), Guittard, and Camino bars - all good. Use your favorite, just check the label for milk or milk products.
      Sometimes you might see a disclaimer ‘may contain milk’ but that is usually because it is made in a facility that uses milk products (Google it to be sure.).
    Dishes of vegan chocolate chips and chopped chocolate for peanut butter cups.
    • Refined Coconut Oil – the one that is solid (scoopable) at room temperature. Refined is free from coconut flavour like this Nutiva Brand.
    • Peanut Butter – I like the natural one (Kirkland Brand) with just peanuts. It does separate, but just give it a good stir and it all comes together nicely. If you are interested in making your own dairy-free peanut butter, check out this post! Also amazing in my epic Peanut Butter Chocolate Chip Vegan Banana Bread too!
    • Peanuts and Pretzels - crunchy toppings. Be sure the pretzels are vegan and gluten free (Glutino is delicious).

    Why This Recipe Works

    It can be a challenge to find vegan, dairy-free chocolate at the stores (depending where you live). But don’t worry, it’s easy to make at home. See the easy recipe from Bakerita Blog in recipe card.

    Mini peanut butter cups being filled with vegan filling and topped with chocolate.
    1. Pouring Tips - Although tempting because it’s so good, don’t pour the bottom and top layers of chocolate too thick because that makes it difficult to bite into. Also the peanut butter filling is soft and creamy so don’t overfill the cup as this causes the filling to squish out the sides.
    2. Texture - Add crunchy bits of pretzels to the bottom layer of chocolate before setting, Save more salty pretzels and crushed peanuts for the top.
    3. Mini Foil Cups – I love the Reynolds mini foil cups, they come in lots of pretty colours and patterns, they are the perfect size, and they are readily available in the baking aisle at the grocery store or online. I use the Reynolds Stay Brite Mini Baking Cups available at supermarkets in the Baking Aisle. I have also found mini cups at Home Sense/Home Goods in the Baking section.

    Storage Tips (aka hiding spots)

    Back of Fridge – hide (I mean store) your stash in an opaque, air-tight container (like coffee can) in the back of the fridge for a week without any loss of flavour or texture.

    Freezer – the peanut butter cups freeze well in a freezer-friendly container for at least a month. BEWARE: my children sneak them straight out of the freezer so your inventory might be lower than you think.

    Mini peanut butter cups on a baking sheet topped with crushed pretzels and peanuts.

    More Favorite Vegan Desserts

    • The Best Vegan Banana Bread
    • Salted Caramel Chocolate Millionaire Vegan Cookies
    • Marshmallow Chocolate Chip Cookies
    • Easy Eggless Peanut Butter Cookies
    • Classic Eggless Cinnamon Rolls (vegan)

    Did you make my Vegan Peanut Butter Cups?
    Please leave feedback and a rating below. 
    For more vegan food inspiration, follow along on Instagram and Facebook!
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    Mini peanut butter cups stacked in a tower on a plate of peanut butter cups.

    Addictive Vegan Chocolate Peanut Butter Cup Recipe

    Creamy peanut butter filling sandwiched between thick layers of dairy-free chocolate with crunchy pretzels and salty peanuts on top. Super addictive and always a crowd favorite at holiday parties and family get togethers!
    Author : Tracy Halasz
    Servings:15 pieces

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins

    INGREDIENTS

    • 8 oz chocolate/ chocolate chips, vegan*
    • 1 tsp refined coconut oil, melted*
    • ½ cup pretzels, broken/crushed
    • ½ cup creamy peanut butter*
    • 3 tbsp maple syrup
    • 2 tbsp refined coconut oil, melted
    • 1 tsp vanilla extract
    • ¼ cup salted peanuts, crushed*
    • extra pretzels, crushed for garnish
    • sea salt flakes, for garnish
    • 15-16 mini foil baking cups

    INSTRUCTIONS
     

    • Using the firm, mini, foil baking cups, place 15 on baking sheet. I found the Reynolds brand at my supermarket baking aisle.
    • CHOCOLATE: Melt 8 oz melted vegan chocolate or chocolate chips with 1 tsp refined solid coconut oil in the microwave or on the stove in a small pot over medium heat. Pro Tip: Once the chocolate starts to melt give it a good stir which will help the chunks melt. Return to microwave or burner as needed until completely smooth.

    Homemade Vegan Chocolate* (Optional)

    • If you can't find dairy-free chocolate, try this recipe from Bakerita Blog:
      In a small bowl, whisk together ½ cup melted refined coconut oil, ½ cup cocoa powder, 3-4 tablespoons maple syrup, and a pinch of salt. Taste it, and add more maple syrup if you prefer it sweeter.
    • Pour a small amount of the melted chocolate into the bottom of each liner until the bottom is completely covered. Don't use more than half the chocolate mixture for this. Pro Tip: Don't make the layer too thick or it's difficult to bite through.
    • Add a few crushed pretzels* over the chocolate layer. Place in the refrigerator or freezer for about 10 minutes to harden.
      Gluten-free pretzels - I like Glutino they are very crunchy!
    • PEANUT BUTTER FILLING: While the chocolate hardens, stir together the peanut butter* (or any nut butter), maple syrup, melted coconut oil, vanilla extract, and salt until smooth and combined.
    • Once the bottom layer of chocolate is hard, place about 1 heaping teaspoon of peanut butter mixture over the chocolate. Smooth with the back of a spoon.
    • Pour enough of the chocolate mixture over the peanut butter filling to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt).
    • Sprinkle the tops with more crushed pretzels, peanuts, and a few flakes of finishing salt. Return to the refrigerator to harden completely.
    • Store in a sealed container in the refrigerator for a week to 10 days.
      Can be stored in freezer without any loss of flavour or textures for up to two months.
      WARNING: If your family is like my family, they will quickly discover that these pb cups are delicious straight out of the freezer! So I suggest you 'hide' a few.

    NOTES

    Be careful not to make the layers too thick or the chocolate is hard to bite through and the filling squishes out.  Still delicious but slightly messy. Kid Tip: Pop the whole thing into your mouth in true one-bite style (heh heh).
    I like the mini, foil cups as they are the perfect size and firmness.
    The cups store well in the fridge or freezer with no loss of flavour or texture.
    Make a double batch at the beginning of December so you don't run out!
    Original recipe from Bakerita Blog.
     

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks
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    Reader Interactions

    Comments

    1. Stephanie Henry

      October 21, 2018 at 4:56 pm

      5 stars
      I cannot get over how amazing these are. Just a warning - there's no way to have only one! 10/10

      Reply
      • simplyceecee

        October 21, 2018 at 8:34 pm

        Thank you so much, Stephanie. I agree, they are addictive! So happy you enjoyed them.

        Reply
    2. Miranda

      October 30, 2018 at 2:52 pm

      5 stars
      These are so delicious! The perfect ratio of peanut butter to chocolate and with a crunch. My new favourite dessert or snack... or breakfast!

      Reply
      • simplyceecee

        October 30, 2018 at 4:35 pm

        Thank you, Miranda, I'm so happy you enjoyed them!

        Reply
    3. Danielle

      November 27, 2018 at 12:46 pm

      5 stars
      Got to enduldge In these over the weekend. They are SO deliciously yummy!!! Can’t wait to make them myself!

      Reply
      • simplyceecee

        November 28, 2018 at 9:20 pm

        They are sooo good and sooo easy!

        Reply
    4. Sally

      February 07, 2021 at 4:34 am

      5 stars
      These are quick and easy and DELICIOUS! I’ve made them many times and they are devoured immediately .

      Reply
      • Tracy Halasz

        February 07, 2021 at 11:31 am

        Thank you! It's the same in our family too!

        Reply

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