Vegan Peanut Butter Cups

These sweet Vegan Peanut Butter Cups have a rich and creamy center. Made with only 4 ingredients, they couldn't be any easier!

I'll email this post to you, so you can come back to it later!

These Vegan Peanut Butter Cups are dangerously good. They are sweet, rich, and creamy.

I personally think they are better than store-bought, but I'm biased. Hopefully, you'll love them as much as I do.

They make a great homemade gift. Another dangerously good recipe is my Cherry Filled Chocolate Candy.

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❤️ Why You'll Love Them

Peanut Butter Filling

Peanut butter: I used all-natural peanut butter. You could also use shelf-stable peanut butter, another nut butter, or sunflower seed butter.
Sweetened condensed coconut milk: Adds a rich, sweet, creamy flavor. You could also use powdered sugar, maple syrup, or another sweetener.
Salt: Enhances sweetness.

Chocolate Coating

Chocolate: I used dark chocolate baking chunks. Semi-sweet chocolate chips would also work.
Coconut oil: Makes the chocolate smooth and helps it harden. You don't have to use it.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

Almond butter to make Dark Chocolate Almond Butter Cups
Sunflower butter
Cashew butter
Tahini
Homemade sweetened condensed coconut milk
Maple syrup, powdered sugar, or other sweetener (amounts will be different than the recipe because sweetened condensed coconut milk is thicker).

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Peanut Butter Filling

In a small saucepan over medium heat, combine peanut butter, sweetened condensed coconut milk, and salt.
Simmer until melted. Remove from heat and let cool.
Pour into a plastic wrap-lined container and place in the fridge to set.
Roll a tablespoonful of peanut butter filling in your hands, flatten it into a disc, then place it on a parchment-lined baking sheet.

Chocolate Coating

Melt the dark chocolate baking chunks (or chocolate chips) in a heatproof bowl over a small saucepan with a couple of inches of water. (Alternatively, you can melt at 30 second intervals in the microwave.)
Add the coconut oil and mix well.
Pour a tablespoonful of chocolate into each of the cupcake liners so that it goes up the sides.
Place peanut butter filling in the chocolate-filled cupcake liner. Continue with the rest of the filling, wetting your hands in between to prevent sticking.
Pour a tablespoonful of chocolate over each peanut butter cup.
Place in the fridge to set.

I used all-natural peanut butter for this. You can use whichever peanut butter you normally use.
Make the peanut butter center first so that it can firm up in the fridge.
Pour peanut filling into a plastic wrap-lined container for easier cleanup.
The peanut butter filling will stick to your hands when rolling it. Just wet your hands to prevent sticking.
If you have extra filling, just divide up the extra and add it to the ones you've already filled. You can also freeze the extra into Peanut Butter Fudge.