These Vegan Peanut Butter Cups are made with simple ingredients and taste better than Reese’s!
These vegan peanut butter cups are one of my favorite no bake desserts.
They are naturally gluten free, dairy free, and come together in minutes!
Growing up, my absolute favorite candy was Reese’s cups.
Forget skittles and starbursts, I was always all about that chocolate + peanut butter!
These chocolate peanut butter cups are so simple to make.
They are similar to my healthy no bake peanut butter truffles, but in reese’s cup form.
If you gave me a choice between Reese’s cups and these homemade ones, I would pick the homemade ones every time!
The flavor just cannot even compare.
How to make peanut butter cups
No fancy ingredients or equipment required to make these no bake cups.
All you need is a muffin tin with liners, and a few simple ingredients!
First, you will melt your chocolate chips and coconut oil.
Stir in the salt and vanilla, then measure out a layer into each muffin tin.
The first layer of chocolate will need to freeze for about 10 minutes, or until solid.
Once you pop them in the freezer, that gives you the perfect amount of time to make the peanut butter filling while the chocolate shell hardens.
Whisk together peanut butter, maple syrup, salt, and coconut palm sugar until combined.
Grab a spoon and get ready for adding the next part of your homemade Reese’s cups.
Distribute the peanut butter filling evenly into the 12 muffin cups, then distribute the remaining chocolate over the tops.
So easy and really fun to make! Kids would love helping to make these too.
These look impressive, but are really simple and not time consuming at all.
These last approximately a day in my house if I’m lucky!
You might want to make a double batch if you want any leftover!
The peanut butter filling is so delicious I could eat it off of a spoon!
One thing to note is that this recipe uses no sugar added peanut butter.
I prefer to buy it this way as it is a lot healthier.
If you are looking for a peanut butter that is all natural, just look to be sure the only ingredients on the label are peanuts and salt.
The longer you freeze these, the creamier the peanut butter filling becomes.
It all depends on how soft you like them!
The chocolate shell gets nice and hard, so you might want to store these in the fridge once set, or remove from the freezer for a minute or two before eating.
These would be so fun to chop up and make your own reese’s chips of sort.
I would stir them into ice cream with some chocolate syrup for reese’s ice cream!
I personally like mine from the freezer! Something about that cold and creamy is just so good.
I originally published this recipe years ago and every time I make them they are devoured!
They are perfect every time.
That peanut butter filling tho.
Are you hungry yet?!
If I had my choice, I would have 100 of these in my freezer for every day chocolate emergencies.
I have tried several peanut butter cups that are store bought, and none can even compare to these.
If you love chocolate + peanut butter, you will LOVE these.
They are also fantastic cut up into pieces and served over vanilla ice cream (speaking from experience!)
More vegan desserts you might like
- Vegan Peanut Butter Fudge
- Vegan Pumpkin Chocolate Chip Cookies
- Best Vegan Apple Crisp
- Vegan Blueberry Peach Crisp
- Homemade Magic Shell
Did you make this recipe? Be sure to leave a star rating below!
Vegan Reese’s Cups Recipe:
Vegan Chocolate Peanut Butter Cups
These vegan peanut butter cups taste better than Reese's and are so easy to make!
Ingredients
For the Chocolate Layer
- 10 oz bag of semi sweet dairy free chocolate chips
- 2 tablespoons virgin coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
For the Peanut Butter Filling
- 3/4 cup all natural peanut butter, chilled in the fridge (only ingredients should be peanuts and salt)
- 1/4 cup pure maple syrup
- 1/4 teaspoon sea salt
- 1 tablespoon coconut palm sugar
Instructions
- Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
- Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low*
- Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract
- Once chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners
- Pour 1 tablespoon of chocolate mixture in the bottom of each muffin liner
- Place muffin tin in freezer for 10-15 minutes, or until chocolate is set
- While chocolate is hardening, make the peanut butter mixture
- Add 3/4 cup of chilled peanutbutter (see note above) to a bowl *note - peanut butter should be thick not drippy)
- Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined
- Remove muffin tin from freezer and place 1 tablespoon of peanut butter mixture on top of each layer of chocolate
- Drizzle one teaspoon of chocolate mixture over the tops of each muffin cup, making sure to cover the tops well
- Freeze for 15 minutes, or until chocolate is set
- Store in freezer or fridge (note - if left in freezer long leave out for a minute or so to soften slightly)
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 169mgCarbohydrates: 25gFiber: 2gSugar: 19gProtein: 5g
CJ
Friday 22nd of May 2020
I don't have any and since I only need 2 tbsp coconut oil what can I use as a substitute please?
These look so yummy I can't wait to make them tomorrow. Thank you for your time and talent.
cat
Saturday 11th of July 2020
I used canola oil when I made these and they were delicious!!
Jennifer MacDonald
Wednesday 27th of November 2019
These are a big hit with both my family and my team at work. Every year I learn a little bit more about food allergies or preferences and am always trying to be inclusive and accommodate employees on my team. Being able to make vegan items and gluten free treats that are easy and delicious is a win for me as well. These are super easy and absolutely delicious. I try to make them in smaller muffin tins so that the batch goes further. Of course, everyone eats twice as many.
Joy Shull
Wednesday 27th of November 2019
I love hearing stories like yours. Thank you for being so thoughtful of others!
Efraim
Monday 18th of November 2019
"*note - peanut butter should be thick not drippy)"
If I will put it in the fridge it will help? I buy natural peanut butter which contains ONLY roasted peanut butter and it's very drippy
Joy Shull
Monday 18th of November 2019
Yes, I buy the same type of peanut butter and putting it in the fridge upside down first thickens it up, plus you don't have to stir it!
Helen Fleming-Burrows
Friday 5th of April 2019
Can you use vegan carob chips ?
Joy Shull
Monday 8th of April 2019
You might be able to, but if they are not sweet then it would make a difference in flavor.
Mel
Thursday 21st of February 2019
Thank you for this amazing recipe! I made these using tiny cupcake liners and molds for bite sized candies for the end of my child's peanut allergy challenge since Reece's contain dairy (another serious allergy). Absolutely delicious and very easy to make. And she passed her challenge so we can all eat this recipe ALL the time!
Joy Shull
Tuesday 26th of February 2019
Mel, that is fantastic news! I am so glad she is able to have peanuts again! I'm so happy you enjoyed the recipe, love the idea of making them in mini cupcake liners!