Just three ingredients go into making these delicious vegan chocolate peanut butter cups. Chocolate, coconut oil and of course, the legendary delicacy that is peanut butter.
Looking for a vegan treat that can be prepared quickly? These chocolate peanut butter cups might be the perfect treat for you as they only need a short time in the fridge and the freezer then, bon appétit! Enjoy!
The richness of the dark chocolate is beautifully contrasted by the peanut butter. It's a combination which is a personal favorite of mine. However, if you also love dairy free milk chocolate, feel free to use that alternative instead.
For more tasty no-bake desserts, also see my vegan biscoff caramel bars, vegan biscoff brownie bark, vegan rocky road bars and vegan ferrero rocher truffles. They're all gorgeous recipes in their own ways!
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Why You Will Love These Peanut Butter Cups
- Easy to Make - This might just be the simplest recipe on the blog and I love that about it! All you need to do is melt the chocolate, refrigerate, combine the peanut butter mixture and freeze. It's suitable for all ability levels.
- So Moreish - As the chocolate peanut butter cups are fairly small, it's easy to eat quite a few in one sitting. That's certainly the case for me at least. You just can't beat chocolate and peanut butter. It's no secret that I adore that combination. See my vegan chocolate peanut butter cake and vegan peanut butter chocolate chip muffins to know why I think it is so great.
- Affordable - As there are only three ingredients required for this recipe, it is very inexpensive. If you're on a budget and craving a dairy free sweet snack, these may be a great option for you!
- Allergy Friendly & Plant Based - This vegan chocolate peanut butter cups recipe is entirely vegan, gluten free and dairy free.
Ingredient Notes
- Dairy-free chocolate chips - These will be used for the outer layers of the peanut butter cups. You can also use vegan baking chocolate or standard vegan chocolate bars if you wish. If you love chocolate-based recipes like this one, you should also check out my vegan red velvet cake slices, vegan chocolate brownies and vegan dark chocolate digestives.
- Coconut oil - The coconut is added to both the chocolate and the peanut butter. It helps the vegan chocolate chips to melt easier and it makes the peanut butter smoother and creamier.
- Smooth peanut butter - This will sit in gracefully in the center of the two chocolate layers.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If vegan milk or dark chocolate isn't your thing, make white chocolate peanut butter cups instead. You can make these with dairy free white chocolate or dairy free white chocolate chips just like in my vegan white chocolate macadamia nut cookies. This ingredient change alters the whole feel of these peanut butter cups and they're equally tasty.
- If you're not a big fan of peanut butter, you can use another nut butter. How about almond butter instead? Cashew butter? Hazelnut butter? This could just be a preference or maybe it's due to an allergen. Swap in the one that you love, 1:1. If you are using peanut butter, you can also use crunchy peanut butter.
How To Make Vegan Peanut Butter Cups
For the full method, please refer to the recipe card at the bottom of this post.
1: Melt the chocolate with half of the coconut oil.
2: Pour the mixture into cupcake cases then refrigerate while you prepare peanut butter filling.
3: Mix the peanut butter with the remaining coconut oil, then pour it over the chocolate, followed by another (thinner) layer of chocolate on top. Finally freeze.
Expert Tips
Don't leave out the coconut oil - Although it is possible to melt chocolate on its own, melting it with coconut oil helps the process massively. Instead of having lumps of chocolate that have been over-heated by the microwave, the chocolate melts evenly and into a smooth consistency.
Make a larger batch - In order to make a bigger batch of these vegan chocolate peanut butter cups, you can simply double or even triple the ingredient amounts. The process for making them remains the same.
Recipe FAQs
These ones are completely gluten free. However, every recipe is different so always check before making other recipes.
Try using Biscoff spread as a peanut butter replacement 1:1, as it's nut free and tastes amazing in this recipe.
There is! It is labelled as 'Plant Based' and many grocery stores now sell them.
Store your peanut butter candy in the freezer for up to three months.
Peanut butter cups are a chocolate confection consisting of a layer of chocolate, a layer of peanut butter, followed by another layer of chocolate. They're typically made in cupcake cases, giving them that well-known, ridged round shape. This was made famous by Reece's.
More Vegan No-Bake Recipes
If you tried this Vegan Chocolate Peanut Butter Cups Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Unbelievably Easy 3-Ingredient Vegan Chocolate Peanut Butter Cups
Ingredients
- 450 g dairy-free chocolate chips
- 3 Tablespoons coconut oil
- 250 g smooth peanut butter
Instructions
- Line a 12-hole muffin or cupcake tray with cup cake cases. Set aside.
Melting the chocolate:
- In a medium-sized microwave safe bowl, add the dairy-free chocolate chips along with half of the coconut oil (1.5 Tablespoons). Microwave on high, stirring every 30 seconds until the chocolate is smooth and creamy.
- Spoon 2 Tablespoons of the melted chocolate into each of the cake cases. Carefully tilt the muffin tray in a circular motion to ensure chocolate is evenly distributed. Two-thirds (2/3) of the cases should be filled.
- Place the bottom chocolate layer into the fridge for 15 minutes to harden while you prepare the peanut butter filling.
Mixing the peanut butter:
- Melt the other coconut oil then mix it with the peanut butter in a bowl until it is smooth and runny.
- Spoon approximately one Tablespoon of peanut butter onto each of the firm chocolate layers and spread evenly so that the chocolate is covered.
- Then immediately add one more Tablespoon of chocolate on top of the peanut butter layer. Use a skewer to mix them both and create patterns.
- Place your vegan chocolate peanut butter cups in the fridge to harden for 15 minutes.
- Transfer to the freezer for a further 20 minutes and enjoy!
Video
Notes
- Although it is possible to melt chocolate on its own, melting it with coconut oil helps the process massively. Instead of having lumps of chocolate that have been over-heated by the microwave, the chocolate melts evenly and into a smooth consistency.
- In order to make a bigger batch of these vegan chocolate peanut butter cups, you can simply double or even triple the ingredient amounts. The process for making them remains the same.
Laurel Merrickk says
Are cheesecakes freezable please?
Regards,
Laurel Merrick Queensland Australia
DJ says
Hey Laurel. This isn't a cheesecake recipe. They are the peanut butter cups. Please inform me about any cheesecakes that you're interested in making and I'll let you know whether they're freezer friendly or not 🙂
Laurel Merrick says
Hi everyone,
Are these cups able to be frozen and do they require tender loving care preparation for freezing please?
I live at Bargara, Queensland Australia 4670.
Humid, 32 degrees temperature in summer.
I want to make a double batch of these for Christmas Day.
Regards,
Laurel Merrick.
DJ says
Hi Laurel! Yes they can be frozen for up to 3 months.
Yvonne says
These were so easy and so delicious.