Homemade vegan chocolate peanut butter cups made with creamy natural peanut butter and sweetened with maple. These minis look like you fussed, but you didn’t!
Easy-to-make, dairy-free and gluten-free, this scrumptious, chocolate peanut butter dessert is so popular, it's challenging to stay ahead of the demand!
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
- Deliciously decadent
- Gluten-free, dairy-free, vegan
- Perfect size for snacking, parties, gifting
- Crowd pleaser
- Looks like you fussed but you didn’t!
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 favourite, 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 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 homemade peanut butter, check out this post! Also amazing in my epic Peanut Butter Chocolate Chip 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.
- 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 Favourite Vegan Desserts
The Best Banana Bread - this epic vegan banana bread is the best recipe ever!
Salted Caramel Chocolate Holiday Cookies - a buttery crisp shortbread base with a thick layer of salted caramel and decadent chocolate ganache. So indulgent, so pretty!
Marshmallow Chocolate Chunk Cookie Cups - BIG and showy, these vegan cookie cups are a cookie lovers dream come true!
Did you make my One-Bite Vegan Chocolate 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!
Addictive Vegan Chocolate Peanut Butter Cup Recipe
- 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
- 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.
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.