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stack of homemade reese's cups on a wire rack with parchment paper and a jar of peanut butter in the background.

Vegan Peanut Butter Cups

These easy vegan peanut butter cups use just 4 ingredients and are ready in less than an hour. Like the originals, but without the dairy and additives.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Chilling Time 40 minutes
Total Time 55 minutes
Servings 9
Calories 301kcal


  • 300 g vegan chocolate
  • 175 g smooth peanut butter
  • 40 g powdered sugar (confectioner's/icing sugar) *see notes
  • 1 teaspoon flaky sea salt


  • Line a muffin tray with 9 muffin cases. 
  • Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
  • Add one tablespoon of melted chocolate to each muffin case, and swirl the case so that the chocolate comes up around and coats the edges. Place in the fridge to set for at least 10 minutes.
  • Add the peanut butter and powdered sugar to a bowl and mix using a spoon until smooth. Distribute the peanut butter between all of the chocolate cups, using a piping bag or spoon. Give the muffin tray a shake to help the peanut butter settle in an even layer.
  • Pour the remaining melted chocolate over the peanut butter. Place in the fridge to set for 30 minutes. Sprinkle with flaky sea salt.


  • Store them in an airtight container either and refrigerate for up to 2 weeks. You can also freeze them in an airtight container for up to 3 months. Either leave them in the muffin liners, or separate them out with sheets of parchment paper to prevent the chocolate cups sticking to each other.


  • Some white sugar in the US is not vegan, if in doubt use organic sugar.
  • Make sure you use a muffin pan to hold the liners in place as they set. 
  • I always recommend that you use a double boiler when working with chocolate. If you're unsure of how to make one check out this video by Food Network Canada.
  • Try vegan white chocolate peanut butter cups with this dairy-free chocolate recipe. Or try half and half with white and milk chocolate.
  • If your chocolate is too thick and gloopy to pour, add a teaspoon of coconut oil and stir well. This will make it much easier to pour.


Serving: 1g | Calories: 301kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 84mg | Potassium: 110mg | Fiber: 3g | Sugar: 22g | Calcium: 53mg | Iron: 3mg