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These homemade peanut butter cups are vegan, dairy-free, so easy to make, and requires 5 ingredients! In addition, this recipe is gluten-free, healthy, quick, and customizable!
I made jumbo peanut butter cups but you can easily make mini ones with this recipe. They are coated with rich chocolate and also filled with creamy peanut butter inside.
These ingredients work so well together but I will also show you how to customize this recipe. You will not believe how easy and also quickly you can make these sweet treats.
I am a huge fan of raw, no bake healthy dessert as you can tell from my no bake brownies, vegan cheesecake, or no bake cookie dough bars. Since they come together quickly and no baking involved, you can make them any time.
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How do you make homemade peanut butter cups from scratch
To keep this recipe vegan, I use these vegan chocolate chips but you can use any kind you like. You should make sure that you are using high-quality chocolate because that is the main ingredient.
Peanut butter works great for this recipe but you can swap it for almond or cashew butter if you like. Also, if you want a nut-free version, you can use sunflower butter instead.
We will be adding a little bit of coconut oil to the chocolate chips when we are melting it. This will help with keeping the chocolate smooth and also easy to work with.
This recipe is naturally sweetened so I chose to use maple syrup but you can also use coconut sugar or any other sweetener you would like.
Adding a dash of salt really brings the sweetness out but you can skip it if you like. I always go for pink Himalayan sea salt but you can use any kind of salt you want.
How to make them step by step
- The first thing we will need to do is to line a muffin tray with cupcake liners. I used a regular size muffin tray for this but you can easily use a mini muffin tin if you have it.
- Then, in a small bowl combine peanut butter and maple syrup and mix it well. After that, we will combine the chocolate chips and coconut oil so we can melt it.
- Now, you can spoon a layer of the melted chocolate into the muffin liners. Then a dollop of peanut butter on top. Last, add more melted chocolate into each liner to cover.
- We will put the tray in the freezer to solidify and that’s it!
Tips & Variations
- If you want to make homemade mini cups instead of big ones, you can also use a mini muffin tin.
- To keep this recipe allergy-friendly, you can use sun butter instead. You can also try using almond or cashew butter.
- Since they don’t have any preservatives, you can store them in the fridge.
- You can also swap the maple syrup for any other type of sweetener you like.
- If you want to make them thinner, you can use less chocolate and peanut butter when assembling.
How long do homemade peanut butter cups last
These are a great alternative to Reese’s cups but you will need to refrigerate them. You can store this DIY version in an airtight container for up to 5 days in the fridge.
This recipe comes together quickly and it is very easy and versatile. It is also:
- Creamy & Smooth
- Vegan & Gluten-free
- Healthier treat
- Rich and decadent
- Also so delicious!
MORE VEGAN sweet recipes to try
- HOW TO MAKE GRANOLA (HEALTHY & EASY)
- BANANA ICE CREAM RECIPE (HEALTHY & VEGAN)
- PEANUT BUTTER ENERGY BALLS (HEALTHY & NO BAKE)
- VEGAN KEY LIME PIE (GLUTEN-FREE)
- GRANOLA BARS RECIPE (NO BAKE & HEALTHY)
- HOW TO MAKE A SMOOTHIE BOWL (VEGAN)
- NO BAKE COOKIE DOUGH BARS
- STRAWBERRY SORBET
- NO BAKE BROWNIES
So did you make these? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
These homemade peanut butter cups are vegan, dairy-free, so easy to make, and requires 5 ingredients! They are gluten-free, healthy, quick, and customizable!
- Line a muffin tray with cupcake liners. In a small bowl, combine peanut butter and maple syrup and mix it well.
- In another bowl, combine the chocolate chips and coconut oil. To melt the chocolate chips, place the bowl in the microwave for 20-second intervals. Every 20 seconds, take out the bowl and stir the chocolate. You will need to repeat this process 3 to 4 times until the chocolate is melted. (Alternatively, you can melt the chocolate chips using the double boiler method)
- Spoon a layer of the melted chocolate into the muffin liners. Add a dollop of peanut butter on top. Add more melted chocolate into each liner to cover.
- Place the muffin tray in the freezer for 15 minutes to solidify.
- Store the peanut butter cups in an airtight container in the fridge for up to 5 days.
Use a mini muffin tin to make a mini version.
To keep this recipe allergy-friendly, use sun butter instead of peanut butter. You can also use almond or cashew butter.
Swap the maple syrup for any other type of sweetener you like.
Make them thinner by using less chocolate and peanut butter when assembling.
- Serving Size: 1/2 cup
- Calories: 298
- Sugar: 16g
- Sodium: 62.7mg
- Fat: 21.2g
- Trans Fat: 0g
- Carbohydrates: 23.4g
- Fiber: 3.6g
- Protein: 4.7g
- Cholesterol: 2.3mg
Keywords: homemade peanut butter cups, vegan peanut butter cups, peanut butter cups, peanut butter cups recipe