The best vegan peanut butter cups ever! Rich and creamy peanut butter centers smothered in rich chocolate and topped with crushed peanuts.
I just don’t even know what to say about these vegan peanut butter cups. Best thing ever? Could be!
All I can say is that as I write this they are sitting in my fridge and all I am thinking about is when I can have another one. I’ve decided I’m definitely having one for dessert – as in – after dinner dessert. But I’m wondering if after lunch dessert is okay too.
Like who says dessert is only a once-a-day thing?
Yes, these are the kinds of arguments you’ll have with yourself when these are sitting in your fridge calling your name – and loudly too.
The flavor is amazing (peanut butter + chocolate = love) and you’ll also love the texture contrasts. You bite into hard chocolate and encounter a smooth, creamy peanut butter center.
They are also EASY and fun to make. So, just a good time all round. And if you love these then also check out our vegan almond butter cups too.
How To Make Vegan Peanut Butter Cups
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt vegan chocolate for the bases: Melt some vegan chocolate to cover the base of your cupcake liners and work it up the sides a bit as well.
- Using a brush for this is an awesome little trick I picked up somewhere along the way and makes this really easy to do. Put it into the freezer to set.
- Make the filling: The filling is a simple mix of peanut butter and powdered sugar. Add to a bowl and mix together until well mixed. When the chocolate bases have set, add the peanut butter filling.
- Melt more chocolate: Now melt some more chocolate and add it to the top of the peanut butter cups which closes them up on top. Place them into the freezer to set.
And there you have it! Twelve gorgeous little treats that will try to get you to eat all of them at once. Which would be impossible – cos they are super rich – but you’ll want to give it a good try anyway.
What Kind of Chocolate is Best?
You can use any good tasting vegan chocolate for this recipe, or vegan chocolate chips.
If you use regular vegan chocolate then break it up into squares and measure it in cups the same way you would do if you were measuring chocolate chips, but go for more of a heaped cup in the case of chocolate squares, and a level cup if you are using chocolate chips.
If you tend to weigh your ingredients, then you don’t have to worry and just do everything by weight.
Storing and Freezing
Keep them stored in the fridge, and pop them out for desserts, or snacks, or just whenever you like.
They keep perfectly in the fridge for 3-4 weeks.
Or you can keep them stored in the freezer and that way they will last 2-3 months.
More Vegan Peanut Butter Desserts
- Vegan Peanut Butter Cookies
- Vegan Peanut Butter Fudge
- Vegan Peanut Butter Bars
- Vegan Peanut Butter Pancakes
- Vegan Peanut Butter Balls
- Vegan Peanut Butter Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Cups
- 1 cup Peanut Butter (250g)
- ⅔ cup Powdered Sugar (80g)
- 2 ½ cups Chopped Vegan Chocolate or Vegan Chocolate Chips (438g)
- 1 ounce Roasted Salted Peanuts (28g) Crushed, for topping
- Line a cupcake tray with cupcake liners.
- Place 1 and ½ cups (263g) of the vegan chocolate into a microwave safe bowl and heat in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. If the chocolate is a little thick then add in a teaspoon of coconut oil and stir it in, it will make the chocolate easier to work with.
- Spoon chocolate evenly into the cupcake liners, lining the bottoms and then using a small brush to brush the chocolate up the sides of the cupcake liners. Place into the freezer for the chocolate to set.
- While the chocolate bases are setting, add the peanut butter and powdered sugar to a bowl and mix together. It will be very thick, just keep mixing until the powdered sugar has all been mixed smoothly into the peanut butter.
- When the chocolate bases have set, divide the peanut butter mixture evenly between them, using all of it. Then use a spoon to smooth the peanut butter mixture down evenly.
- Melt the remaining 1 cup (175g) of vegan chocolate and then spoon it out over the top of the peanut butter centers, smoothing it out with a teaspoon, and then return the tray to the freezer to set. This will close off your peanut butter cups so they are entirely chocolate coated.
- When the chocolate has set, sprinkle crushed peanuts over the top.
- Keep leftovers refrigerated as once the chocolate has been melted it is no longer tempered and will melt easily once removed from the fridge.
- You can use either vegan chocolate chips or any chopped vegan chocolate.
- This recipe was first published in August 2016 but has been updated with new photos and an improved method.