Vegan Peanut Butter Cups
These homemade peanut butter cups are the kind of treat that makes you wonder why you ever bought the store-bought version. The chocolate shell is made by melting vegan chocolate chips with a touch of coconut oil, which gives it that glossy, satisfying snap without any dairy. The filling comes together in minutes — just creamy peanut butter, maple syrup, vanilla, and a pinch of salt stirred into a smooth, rich paste that tastes like it belongs in a candy shop. Each cup gets a chocolate base, a generous scoop of filling pressed into a flat disk, and a final pour of chocolate over the top to seal everything in. An optional finish of flaky sea salt takes the whole thing to another level, hitting that sweet-salty balance that's genuinely hard to resist. The freezer does most of the work, and after about an hour of chilling you've got 12 perfectly set cups ready to peel and devour. They're indulgent, crowd-pleasing, and completely plant-based without tasting like a compromise.
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Learn more →Ingredients
12 servings
For the chocolate shell
- 2 cups vegan chocolate chips
- 2 tbsp coconut oil
For the peanut butter filling
- 1 cup creamy peanut butter
- 3 tbsp maple syrup
- ¼ tsp fine salt
- ½ tsp vanilla extract
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Line a 12-cup muffin tin with cupcake liners. Combine the vegan chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, stirring occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat.
- 2
Spoon about 1 tablespoon of the melted chocolate into each liner, tilting each cup slightly to coat the bottom and about 1/2 inch up the sides. Transfer the tin to the freezer for 10 minutes, until the chocolate is firm to the touch.
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