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!
Be sure to check out some of my other homemade chocolate bars from the blog!
Almond Joy Bars
Vegan Twix Bars
Vegan Snickers Bars
Vegan Peanut Butter Cups
Ingredients
- 3/4 cup natural peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut flour, or substitute 3/4 cup oat flour or 1 cup almond flour
- 1 tsp vanilla extract
- 1 cup dairy-free chocolate chips
- 1 tsp coconut oil (use refined for a neutral taste)
- Sea salt to top
Directions
- In a microwave safe bowl, melt your chocolate with coconut oil in 30 second increments until smooth.
- In a medium sized bowl, mix together the peanut butter, maple syrup, vanilla and coconut flour. The mixture should be thick enough to roll into balls. If its too wet, add 1-2 more tbsp of coconut flour.
- Layer a 12-count muffin tin with large paper or silicone baking cups. Pour a layer of chocolate, covering the bottom of the cups.
- Scoop out about 1 tbsp of filling and roll into a ball. Place in the center of the baking cup, and coat with more chocolate. The baking cup should be filled 3/4 of the way up.
- Repeat with remaining chocolate and peanut butter.
- Top each cup with flakey sea salt, and place the tray in the freezer to set for at least 30 minutes.
- Once frozen, remove from the molds and keep stored in an air tight container in the freezer or refrigerator.
I made this recipe today with my daughter and whole family loved them! Thank you again for a great recipe.
Amazing! I’m so happy you enjoyed them.
❤️Made double recipe and was finished in a second
Amazing! So glad you enjoyed them Caroline.