Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A stack of delicious Vegan Chocolate Peanut Butter Cups makes the perfect treat for any chocolate lover.

Vegan Chocolate Peanut Butter Cups

Vegan Chocolate Peanut Butter Cups have become my go-to homemade treat because they're ridiculously simple and I actually prefer them to store-bought versions. They're dark chocolate cups filled with a creamy peanut butter filling sweetened with maple syrup and vanilla. I make them for holiday gifts, dessert platters, potlucks, Valentine's Day, and whenever chocolate cravings hit. They're the perfect combination of salty, sweet, and chocolatey in every single bite. They keep in the fridge for up to 10 days or freeze for up to 2 months.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Chocolate Peanut Butter Cups
Servings: 12
Calories: 160kcal
Author: Mandy Applegate

Ingredients

  • ½ cup peanut butter
  • 1 cup dark chocolate
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Melt the dark chocolate and 1 tsp of coconut oil in a microwave for 45 seconds, or slowly on the stove in a double boiler. Be careful not to boil it!
  • Place ½ tbsp of melted chocolate into each of your 12 small silicone molds.
  • Pop the tray into the refrigerator for 20 minutes or until the chocolate has hardened up.
  • While the chocolate is cooling you can make the peanut butter filling. Mix the peanut butter, remaining coconut oil, vanilla extract and maple syrup until combined.
  • Add 1 tsp of the peanut filling to each chocolate cup.
  • Cover your peanut butter filling with melted chocolate, to the top of the mold – or enough to create a level top.
  • Refrigerate for half an hour or until the peanut butter cups are hard enough to transfer to a plate.
  • Keep them in the fridge for up to 10 days.

Notes

  • Use quality chocolate: Pick a dark chocolate you'd actually enjoy eating on its own since it's the main flavor here. Chocolate chips work fine, but a good chocolate bar melts more smoothly.
  • Don't overheat the chocolate: Stop microwaving as soon as it's mostly melted and stir to finish melting the remaining bits. Overheated chocolate gets grainy and clumpy.
  • Keep the filling centered: When you add the peanut butter layer, try to keep it in the middle of each cup so the chocolate can seal evenly around the edges.
  • Let them set completely: Give the cups enough time to harden in the fridge before you try to remove them from the molds, or they'll fall apart.
  • Flash freeze first: Freeze the peanut butter cups on a baking sheet for 30 minutes before transferring them to a container so they don't stick together or lose their shape.
  • Make them nut-free: Swap peanut butter for sunflower seed butter or tahini. The texture and flavor will be slightly different but still delicious.

Nutrition

Calories: 160kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 146mg | Potassium: 169mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6IU | Calcium: 18mg | Iron: 2mg
Tried this recipe?Let us know how it was!