• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • START HERE!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Baking & Desserts

    Vegan Peanut Butter Cups (gf)

    Nov 25, 2020 · Modified: Nov 9, 2022 by Tracy Halasz · 8 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

    Jump to Recipe - Print Recipe

    Homemade vegan peanut butter cups made with creamy natural peanut butter and sweetened with maple syrup. These dairy free peanut butter cups are ready to be devoured in under 30 minutes.

    Easy-to-make, egg free and gluten free, these vegan treats are 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 vegan 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 Them

    • 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

    These mini dairy free peanut butter treats are easy to make (the kids love to help!), 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 from scratch. 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!
    NEVER MISS A RECIPE: Sign up for my email NEWSLETTER!

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

    Vegan Chocolate Peanut Butter Cup Recipe

    Ready in 20 minutes, these creamy vegan peanut butter cups are made extra crunchy with gf pretzels and chopped peanuts. 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

    Chocolate Layers

    • 8 ounces chocolate/ chocolate chips, vegan*
    • 1 teaspoon refined coconut oil, melted*

    Peanut Butter Filling

    • ½ cup creamy peanut butter*
    • 3 tablespoons maple syrup
    • 2 tablespoons refined coconut oil, melted
    • 1 teaspoon vanilla extract

    Toppings

    • ½ cup pretzels, broken/crushed
    • ¼ cup salted peanuts, crushed*
    • sea salt flakes, for garnish
    • 15-16 mini foil baking cups

    INSTRUCTIONS
     

    • Place 15 mini foil baking cups on a cookie sheet. I like the Reynolds brand - in the Baking Aisle at the grocery store.

    Make the Chocolate Layer

    • Melt 8 oz melted vegan chocolate or chocolate chips with 1 teaspoon 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.
    • Pour a small amount of the melted chocolate into the bottom of each foil cup until the bottom is completely covered. Don't use more than half the chocolate mixture for this.
    • Optional Step: 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!

    Make the 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).

    Garnish

    • Sprinkle the tops with more crushed pretzels, peanuts, and a few flakes of finishing salt. Return to the refrigerator to harden completely.

    Storing the Peanut Butter Cups

    • 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. 
    Mini foil cups - make the perfect one-bite size.
    Storage - vegan peanut butter cups store well in the fridge or freezer with no loss of flavor or texture.
    Original recipe from Bakerita Blog - see how to make homemade dairy free chocolate from scratch in her recipe.
     
     

    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

    More Vegan Baking + Desserts

    • Easy Vegan Monkey Bread
    • Easy Vegan Apple Crumble
    • Easy Banana Nut Muffins (vegan)
    • The Best Vegan Cinnamon Rolls (easy!)
    20 shares

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • All Purpose Refrigerator Dough (vegan)
    • Easy Potsticker Sauce
    • Epic California Veggie Sandwich
    • Easy Vegan Tofu Scramble (soft + fluffy)
    • Thai Crunch Salad with Spicy Peanut Dressing
    • Vegan Chili Everyone Loves!

    The Holiday Table

    • 25 Vegan Christmas Dinner Ideas
    • Sage Seasoning with Onion and Garlic
    • Easy Vegan Shepherd's Pie
    • Vegan Turkey
    • Vegan Sausage Rolls Everyone Loves!
    • Vegan Heavy Cream

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    20 shares