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overhead view of vegan peanut butter cups on tin tray with some sliced in half and some whole.

Vegan Peanut Butter Cups

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  • Author: Lexi
  • Total Time: 45 minutes
  • Yield: 12-14 servings 1x
  • Diet: Vegan


Easy, healthy(ish), crowd-pleasing - what can't these homemade vegan peanut butter cups do? They're the perfect weeknight treat! Make a big batch and store in the fridge or freezer for a quick snack when that chocolate craving hits. 


Units Scale
  • 14 ounces dark chocolate, melted with 1 tsp coconut oil
  • 1 cup smooth peanut butter (unsweetened)
  • 3 tablespoons melted coconut oil
  • 1 1/2 tablespoon maple syrup
  • 3/4 teaspoon cinnamon (optional)
  • 1 1/2 teaspoon vanilla extract


  1. Chop dark chocolate into small shards (or if using chocolate chips, skip this) and place in heat-safe bowl with 1 tsp coconut oil. Melt in microwave in 30 second intervals, stirring well between each interval, until completely melted. 
  2. Meanwhile, whisk together peanut butter, melted coconut oil, maple syrup, cinnamon and vanilla until smooth.
  3. Line a mini muffin tin with mini muffin liners. Pour a small amount (~1-1 1/2 teaspoon) of chocolate into liner. Using a pastry brush or the back of the spoon, spread the chocolate all the way up the sides of the liner. Repeat for the entire tin. Freeze for 10 minutes, until solidified. 
  4. Transfer peanut butter filling to a piping bag and fill each liner a little more than 3/4 of the way full, leaving room at the top for more chocolate. Freeze for 10-15 minutes, until mostly solid. 
  5. Top off each peanut butter cup with more chocolate all the way to the edge, fully covering the peanut butter filling. Return to freezer once more until set – about 20 minutes.


Store in fridge or freezer: We don't recommend storing these vegan peanut butter cups at room temperature, as they tend to get a bit messy. Since peanut butter is runny at room temperature, they're best stored in the refrigerator or freezer for long term storage. If storing in the freezer, let them soften for a few minutes at room temperature before enjoying.

Pastry brush: a pastry or basting brush is the best tool to easily coat the sides of the muffin liners, which is essential so none of the peanut butter filling seeps through. If you don't have one, try using the back of a spoon or a small rubber spatula.

No mini muffin tin? Use a regular muffin tin, but only spread the chocolate about halfway up the liner, otherwise you'll end up with a massive peanut butter cup. 

Maple syrup: you can substitute with another liquid sweetener of choice, like agave.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


  • Serving Size: 1 Cup
  • Calories: 308
  • Sugar: 13.7 g
  • Sodium: 81.7 mg
  • Fat: 23.2 g
  • Carbohydrates: 20.6 g
  • Fiber: 3.3 g
  • Protein: 5.8 g