It’s day two of my candy week, and i’m celebrating with a classic: vegan peanut butter cups! I feel like I’ve shared a variation of these so many times over the years that they deserved a dedicated blog post.
They have that same powdery peanut butter filling you’d normally find in a Reese’s chocolate, but they’re coated in dark chocolate and topped with flakey sea salt for that perfect sweet & salty combo. You truly can’t go wrong with this simple dessert!
If you missed day one of candy week, I shared an easy homemade recipe for Almond Joy bars. Between those, my vegan twix & snickers bars, and now these peanut butter cups, I can open up a chocolate factory.
(I’m pretty sure my husband would not be opposed to that)
I LOVE recreating childhood favorites, but with a spin. These peanut butter cups are dairy-free and gluten-free, and made with just 6 basic ingredients!
If you’re looking for a fun spin on the classic peanut butter cups, check out my cashew butter cookie dough cups! Otherwise, this recipe is always a crowd pleaser.
All you need are 6 basic ingredients for these vegan peanut butter cups
- natural peanut butter– I love using a peanut butter made with roasted peanuts, but no added sugar!
- pure maple syrup
- coconut flour– to help thicken the peanut butter filling. You can also substitute almond or oat flour!
- vanilla extract
- dairy-free chocolate chips
- coconut oil- to help thin out the melted chocolate
This recipe comes together in just 20 minutes, and only needs to set in the freezer for 30 miutes! I love eating these straight from the fridge so the filling is slightly soft, but they’ll last in the freezer for up to 3 months.
So many of you asked for a classic peanut butter cup recipe, and I can’t wait to see your creations!