These sweet Vegan Peanut Butter Cups have a rich and creamy center. Made with only 4 ingredients, they couldn't be any easier!
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.
For a recipe with the same filling as this one, try my Vegan Payday Bars. Other peanut butter recipes to try are my Spicy 4 Ingredient Vegan Peanut Butter Cookies and my Vegan Peanut Butter Pudding recipe.
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❤️ Why You'll Love Them
- They are sweet, rich, and creamy.
- They are better than store-bought!
- They make a great gift.
🧾 Ingredients
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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- 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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🔪 Instructions
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.
💭 Tips
- 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.
👩🏻🍳 Recipe FAQs
These vegan peanut butter cups have dark chocolate, peanut butter, sweetened condensed coconut milk, and coconut oil.
Yes, these are best stored in the fridge because they melt easily.
If you tried this Vegan Peanut Butter Cups Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Peanut Butter Cups
Equipment
- Cupcake liners
Ingredients
Peanut Butter Filling
- ½ cup peanut butter
- ½ cup sweetened condensed coconut milk (½ of an 11.25 oz can)
- Pinch salt
Chocolate Coating
- 2 cups dark chocolate baking chunks or chocolate chips
- 2 teaspoons coconut oil
Instructions
Peanut Butter Filling
- Pour sweetened condensed coconut milk, peanut butter, and salt into a saucepan over medium heat. Stir well to combine. Stirring constantly, bring to a simmer. Remove from heat. Let cool.
- Pour into a plastic wrap lined 6x6" baking dish (or similar size). Place in the fridge to set.
- Take the peanut butter filling and roll a heaping tablespoonful in your hands, then flatten into a disc. Place on a parchment lined baking sheet. Repeat with the rest of the filling.
Chocolate Coating
- Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the dark chocolate baking chunks in the bowl over medium heat.
- Stirring constantly, heat chocolate mixture until smooth and melted. Add coconut oil and turn off heat.
- Place 12 cupcake liners in a muffin pan or on a sheet pan. With a tablespoon sized spoon, spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner.
- Place peanut butter disc into chocolate filled cupcake liner. Repeat with the rest of the peanut butter filling.
- Pour a heaping tablespoonful of chocolate over each peanut butter filled chocolate cup. Let set in the fridge.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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