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!
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
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.).
- 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.
- 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.
- Texture - Add crunchy bits of pretzels to the bottom layer of chocolate before setting, Save more salty pretzels and crushed peanuts for the top.
- 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.
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?
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Vegan Chocolate Peanut Butter Cup Recipe
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- 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
- ½ cup pretzels, broken/crushed
- ¼ cup salted peanuts, crushed*
- sea salt flakes, for garnish
- 15-16 mini foil baking cups
- 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).
- 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.
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.