These homemade peanut butter cups come together in layers you build right in a muffin tin, starting with a shell of melted dairy free chocolate chips smoothed up the sides of paper liners. The filling is a thick, salty-sweet blend of creamy peanut butter, powdered sugar, and a touch of melted coconut oil, pressed flat before a final layer of chocolate seals everything in. A quick trip to the freezer sets each layer crisp and clean, so every bite has that satisfying snap before it gives way to a dense, fudgy peanut butter center. A sprinkle of flaky sea salt on top takes the sweetness down a notch and makes these taste like something from a candy shop rather than a home kitchen. They're easy to make ahead, easy to portion, and a genuinely solid treat for a vegan dessert stash. Keep a batch stashed in the freezer for whenever a chocolate-peanut butter craving hits.
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Learn more →12 servings
Line a standard 12-cup muffin tin with paper cupcake liners.
Combine the dairy free chocolate chips and 1 tbsp coconut oil in a heatproof bowl set over a small saucepan of barely simmering water (or in a microwave-safe bowl in 30-second bursts), stirring between intervals, until fully melted and smooth.
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