These Vegan Peanut Butter Cups are easy to make and only require four simple ingredients. They are rich, chocolatey and filled with peanut butter goodness!
(This recipe was originally published here on April 30th, 2016. I refreshed the photos and simplified the recipe)
These homemade peanut butter cups are perfect for your kiddo’s Easter baskets, too. They taste just like Reese’s, but without all the added junk.
You’ll need just four ingredients – Vegan Chocolate Chips, Maple Syrup, Peanut Butter, and Vanilla Extract. That’s it! Are you ready?
HOW TO MAKE VEGAN PEANUT BUTTER CUPS
(full ingredient amounts in recipe card below)
Before you start, you’ll need to fill a cupcake pan with standard-size cupcake liners and make some room in your freezer for the pan to fit. This recipe will make at least 11 vegan peanut butter cups if you measure precisely.
Also, using a spatula to scrape the chocolate from the bowl will help you get most of it out. I can sometimes stretch the ingredients to make 12 cups.
- Combine peanut butter, maple syrup, and vanilla in a mixing bowl and place in the fridge.
- Place chocolate in a bowl and microwave for 2-3 minutes with about 70% power. Stir every 30 seconds.
- Pour 1/2 tablespoon of chocolate on the bottom of liners and spread with a spoon to evenly cover the whole bottom. Place in freezer for 10 minutes.
- Take a 1/2 tablespoon of filling and roll it into a ball. Now place on top of chocolate and gently flatten with your fingers. Leave room on all sides so the top layer of chocolate can fit.
- Now pour 1 tablespoon of melted chocolate over the filling. Spread evenly with a spoon, ensuring that the chocolate has poured down the sides of the filling. Place in the freezer for 10 minutes.
TIPS FOR MELTING CHOCOLATE
- Make sure all cooking utensils are completely dry. Just one drop of water can seize up chocolate.
- Stir often to prevent burning.
- Don’t use high heat or the chocolate will harden and burn. If you’re using a microwave, and it doesn’t have a lower heat option, just melt in shorter increments and stir often.
Want more chocolate melting tips and step-by-step photos? This article on WikiHow is very informative.
HOW TO STORE VEGAN PEANUT BUTTER CUPS
You can store them in an airtight container in the fridge for 3-4 weeks or the freezer for 2-3 months. If freezing, thaw 10 minutes before eating.
You can also leave them out at room temp for a few hours. They don’t melt at room temp, but they will be softer.
Want more chocolate recipes? Here are some you may like:
I’d love to hear from you
If you make these Vegan Peanut Butter Cups, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Peanut Butter Cups
- Add standard cupcake liners to a 12-slot cupcake pan. Set aside. Make some room in your freezer for the pan to fit. This recipe makes at least 11 peanut butter cups if measured precisely. You may be able to stretch it to 12 by scraping the chocolate from the bowl.
- Add the peanut butter, maple syrup, and vanilla to a mixing bowl and combine well with a spatula. Place in the fridge while you prepare the chocolate.
- Place chocolate chips in a microwave-safe bowl and heat for 2-3 minutes on about 70% power. Stir and turn bowl every 30 seconds to prevent burning (see notes for alternative double boiler method).
- Pour 1/2 tablespoon of melted chocolate on the bottom of the cupcake liners. Spread with a spoon so the chocolate covers the whole bottom and touches sides of the liner. Place in the freezer for 10 minutes to firm up.
- Remove peanut butter filling from the fridge. Take a 1/2 tablespoon of filling and roll it into a ball. Now place on top of chocolate and gently flatten evenly with your fingers. Leave a small amount of room on all sides so the top layer of chocolate can fit. (see photos above for example)
- If the bowl of melted chocolate has firmed up a little, just stick it in the microwave for another 30-60 seconds. Now pour 1 tablespoon of melted chocolate over the peanut butter. Spread evenly with the back of a spoon, ensuring that the chocolate has poured down the sides of the peanut butter. Place back in the freezer for 10 minutes to firm up (see notes for storing suggestions). Enjoy!
* If your peanut butter brand is on the oily/runny side when you first open it, you may want to give it a good stir and stick it in the fridge for a few hours to firm up.
* If your peanut butter is unsalted, you'll want to add 1/2 teaspoon to the filling mixture. MELTING CHOCOLATE: You can use a double boiler OR place chocolate chips in a heat-safe (plastic-free) bowl that will fit directly over a pot with simmering water (about 1-2 inches or water). The bottom of the bowl should not touch the water. Simmer water in a pot over medium heat and stir chips in the bowl until melted. Be very careful not to get any water in the chocolate or it will seize up. MEASUREMENTS: I was very precise with measuring out the layers instead of just pouring into the liners. In my opinion, it provides the perfect chocolate to peanut butter ratio. Also, these measurements will ensure you get at least 11 peanut butter cups (possibly 12). I use a small spatula to scrape most of the melted chocolate out of the bowl. STORING: You can store them in an airtight container in the fridge for 3-4 weeks or the freezer for 2-3 months. If freezing, thaw 10 minutes before eating. They are also fine at room temp for a few hours.