Easy & Decadent Vegan Peanut Butter Cups

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These homemade vegan peanut butter cups are incredibly simple to make and taste even better than the store-bought versions! With a rich, smooth chocolate shell and a creamy, slightly salty peanut butter filling, they are a perfect treat for any chocolate and peanut butter lover. Plus, you control the ingredients!

Yields: 12 mini peanut butter cups

Prep time: 15 minutes

Chill time: 30-60 minutes

Ingredients:

For the Chocolate Shell:

  • 1 cup vegan chocolate chips (ensure dairy-free and suitable for melting)
  • 1 tablespoon coconut oil

For the Peanut Butter Filling:

  • ½ cup creamy peanut butter (natural, unsweetened is best)
  • ¼ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Equipment:

  • Mini muffin tin
  • Mini paper liners (or use parchment paper cut into squares)

Instructions:

  1. Prepare the Muffin Tin: Line a mini muffin tin with 12 mini paper liners. If you don't have liners, you can use small squares of parchment paper to line the cavities.
  2. Melt the Chocolate: In a microwave-safe bowl, combine the vegan chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, you can melt it using a double boiler on the stovetop.
  3. Create the Bottom Chocolate Layer: Spoon about 1-2 teaspoons of melted chocolate into the bottom of each mini muffin liner. Use the back of the spoon to spread it slightly up the sides. Place the muffin tin in the freezer for 5-10 minutes, or until the chocolate is set.
  4. Make the Peanut Butter Filling: While the chocolate chills, combine the peanut butter, sifted powdered sugar, vanilla extract, and pinch of salt in a small bowl. Mix well until a thick, uniform paste forms.
  5. Form Peanut Butter Discs: Roll the peanut butter mixture into 12 small balls, then gently flatten each ball into a disc that will fit inside the mini chocolate cups.
  6. Assemble the Cups: Remove the muffin tin from the freezer. Place one peanut butter disc on top of the set chocolate in each liner.
  7. Top with Chocolate & Crushed Peanuts: Spoon the remaining melted chocolate over each peanut butter disc, spreading it gently to cover the peanut butter and meet the bottom chocolate layer. Tap the muffin tin gently on the counter a few times to release any air bubbles and create a smooth top. Then sprinkle with crushed peanuts.
  8. Chill to Set: Place the muffin tin back into the freezer for at least 30-60 minutes, or until the peanut butter cups are completely firm.
  9. Serve: Once firm, remove the peanut butter cups from the muffin tin and peel off the liners. Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for longer storage.
  10. Garnish: Garnish with chocolate chips (optional).

Enjoy your homemade vegan peanut butter cups!

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