easy vegan peanut butter cups

vegan peanut butter cups_hot for food

This is nothing new, but I have yet to find an easier vegan peanut butter cup recipe online. So here ya go! These are the perfect sweet treat to have on hand every time a craving hits. They’d also make a great little Halloween treat. Personally, I think they taste better than that big name PB cup brand! It’s also a bonus to know exactly what goes into the treats you’re eating.

I’ve also used this classic combo (PB & chocolate) in a super easy vegan ice cream. On second thought, these cups would taste hella good broken up and added to it. Sort of like those ice cream places where you can add toppings and mix-ins… let me know if you end up giving that ridiculous sugar combo a try! 

Note: I used Earth Balance Creamy Coconut & Peanut Spread which is sweetened with agave nectar. Using a natural peanut butter and adding your own sweetener would work as well, or just on its own.

Eat ’em cold or at room temperature, whichever you prefer… but beware, these won’t last long at ALL. They’re addictive! Here’s a quick 40 second video of the whole dang process just to show how ridiculously easy these vegan peanut butter cups are! 

vegan peanut butter cups_hot for food
4.75 from 4 votes
Print Recipe

easy vegan peanut butter cups

Anyone can make these ridiculously easy peanut butter cups that have only 2 ingredients! 

Course Dessert, Snack
Cuisine American
Keyword chocolate, peanut butter, peanut butter cups
Prep Time 25 minutes
refrigerate 40 minutes
Total Time 25 minutes
Servings 12 cups
Author Lauren Toyota



  1. Line a muffin tin with paper liners or use a silicon muffin tray.
  2. In a double boiler, melt the chocolate chips until silky smooth. Put 1 teaspoon of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. Refrigerate this for 10 minutes.

  3. Take 1 teaspoon of peanut butter and put that on top of the hardened chocolate. Don’t spread this out with your finger as it will settle itself and stay mostly in the centre. Refrigerate this for 10 minutes.

  4. If your chocolate has become sludgier while you were waiting, put it back on the double boiler quickly to re-melt it. Then take 1 to 2 teaspoons more of melted chocolate and put that on top of the peanut butter. The peanut butter won’t be super hard, but it will hold up for the rest of this process. If you’re rushed, you don’t necessarily have to put the peanut butter part in the fridge again.

  5. You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down the sides to cover the peanut butter. This won’t necessarily happen, especially if you don’t refrigerate the peanut butter part, but I don’t mind them looking a little rustic and oozy anyway.

  6. Smooth the top of the cups if you desire, but they might just settle nicely on their own. Refrigerate this for at least 20 minutes before serving. 

Recipe Notes

I used Earth Balance Creamy Coconut & Peanut Spread which is sweetened with agave nectar. Using a natural peanut butter and adding your own sweetener would work as well, or just use it on its own too. Store in these fridge in an airtight container or at room temperature, if you want softer cups.


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4 thoughts on “easy vegan peanut butter cups”

  1. I’m going to make these for my BF for Valentine’s Day. He has always loved Reese’s PB Cups, but since dating me for so long (plant-based nutritionist) he no longer wants all of the "extra" ingredients in them. He’s going to LOVE these!!! yay!

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