Go Back
- Dark Vegan Chocolate Chips: These make the rich outer layer. Choose a brand with no milk or dairy. - Natural Peanut Butter: Use smooth or crunchy for flavor. It adds creaminess to the filling. - Maple Syrup: This sweetens the peanut butter mix. It adds a nice depth of flavor. - Powdered Sugar: This gives the filling a nice texture and sweetness. - Vanilla Extract: A splash of this adds warmth and richness to the filling. - Optional Sea Salt: This enhances the taste of chocolate and peanut butter. Just a pinch is enough. - Mini Cupcake Liners: These hold your cups and make serving easy. These ingredients come together to create a treat that is hard to resist. You can find the full recipe for these vegan chocolate peanut butter cups in the recipe section. Start by grabbing a microwave-safe bowl. Add 1 cup of dark vegan chocolate chips. Heat in the microwave for 30 seconds. Take it out and stir. Repeat this until the chocolate is smooth. Be careful! Overheating can ruin it. Next, line a mini muffin tin with your cupcake liners. This step is key. The liners hold the cups and help with easy removal later. Take a spoon or a brush. Dip it into the melted chocolate. Coat the bottom of each liner with about 1 teaspoon of chocolate. Make sure it’s even. This layer gives your cups a great base. Place the tray in the freezer for 10 minutes to set. In another bowl, mix together 1/2 cup of natural peanut butter, 2 tablespoons of maple syrup, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract. Stir until it’s all smooth. Taste it! Adjust the sweetness if you want. Once the chocolate base has set, remove the tray from the freezer. Place 1 teaspoon of the peanut butter mixture on top of each chocolate layer. Smooth it gently. This is where the magic starts! Now, pour another teaspoon of the melted chocolate over each peanut butter filling. Make sure to cover it all. Spread it evenly so no peanut butter is left showing. Put the muffin tray back into the freezer. Let it sit for another 15 to 20 minutes. This step is crucial for the cups to set properly. When they are fully set, take the chocolate peanut butter cups out of the muffin tin. If you like, sprinkle a little sea salt on top for extra flavor. Enjoy your homemade vegan chocolate peanut butter cups straight from the fridge or let them sit for a few minutes before eating. You can find the full recipe for these delicious treats above! To melt chocolate, use a microwave-safe bowl. Heat in short bursts of 30 seconds. Stir after each burst. This helps the heat spread evenly. If you see tiny lumps, keep stirring. The chocolate will melt fully without burning. Overheating can make it thick and unusable. When you coat the liners, use a teaspoon of melted chocolate for each. Spread it evenly across the bottom. You want a nice, smooth layer. If the layer is thin, it might break easily. After coating, place the tin in the freezer for 10 minutes. This helps it set well before adding the filling. Taste is key when making the filling. Start with the amount of maple syrup in the recipe. Mix it well, then taste. If you want it sweeter, add more syrup or powdered sugar. Remember, the chocolate adds some sweetness too. Find the balance that works for you. Store your peanut butter cups in an airtight container. Keep them in the fridge for up to a week. For longer storage, freeze them. Just wrap each cup in plastic wrap and place them in a freezer bag. When you want one, let it thaw in the fridge. Enjoy them cold or let them sit out a bit! {{image_2}} You can easily make these cups gluten-free. Most dark vegan chocolate chips are gluten-free. Just check the label to be sure. Use pure maple syrup, as it is also gluten-free. Your peanut butter should be free from additives. This way, you can enjoy these treats without worry. If you want a sugar-free treat, you can swap maple syrup and powdered sugar. Use sugar-free maple syrup or your favorite sugar substitute. Be careful to choose a sweetener that works well in recipes. This change keeps the taste delicious while cutting out sugar. Add a twist to your cups by mixing in some spices. A dash of cinnamon or a sprinkle of cayenne can add warmth. You can also try flavor extracts like almond or peppermint. Just a few drops can change the taste. Experiment to find your favorite flavor. Feel free to switch up the nut butter. Almond butter, cashew butter, or sunflower seed butter work great too. Each nut butter brings its own taste and texture. This allows you to create a new flavor profile each time. To keep your vegan chocolate peanut butter cups fresh, store them in an airtight container. Line the container with parchment paper to avoid sticking. Place a layer of cups in the container, then add another layer of parchment. Continue stacking until all cups are stored. This method prevents them from sticking together. When stored properly, these cups last about one week in the fridge. You can also keep them at room temperature for two to three days. However, the fridge helps maintain their creamy texture and flavors. If you notice any changes in smell or texture, it's best to discard them. If you want to save some for later, freezing is a great option. Place the cups in a single layer on a baking tray and freeze for about one hour. Once frozen, transfer them to a freezer-safe container or bag. They can last up to three months in the freezer. When ready to eat, let them thaw in the fridge for a few hours before enjoying. For the full recipe, check out the detailed steps above. When choosing vegan chocolate, I recommend brands like Enjoy Life or Hu. They have rich flavors and smooth textures. Look for dark chocolate with at least 60% cocoa for the best taste. Always check the label to ensure it is dairy-free. Yes, you can! Almond butter, cashew butter, or sunflower seed butter all work well. Each nut butter gives a unique taste. Try different nut butters to find your favorite flavor. Just keep the measurements the same as the peanut butter. To make them healthier, use less sugar in the filling. You can also swap the chocolate chips for unsweetened cocoa powder mixed with coconut oil. Adding chia seeds or ground flaxseed to the peanut butter mix can boost nutrition. Absolutely! Larger cupcake liners will work fine. Just remember to adjust the amount of chocolate and peanut butter filling. This way, you’ll have bigger and more satisfying cups to enjoy. You can check if the chocolate is set by gently pressing on it. If it feels firm and does not stick to your finger, it is ready. You can also place the cups in the fridge to speed up the process. The chocolate should be shiny and smooth when fully set. These vegan chocolate peanut butter cups are easy and fun to make. We covered ingredients like dark chocolate, peanut butter, and maple syrup. I shared step-by-step instructions to help you create them perfectly every time. Tips helped you avoid common mistakes, ensuring the best flavor and texture. Remember, you can try fun variations to match your taste. Store them well for a long shelf life. Enjoy your tasty treats with friends or family! Make these peanut butter cups a regular snack in your home.

Vegan Chocolate Peanut Butter Cups

Indulge in the ultimate treat with these decadent vegan chocolate peanut butter cups! This easy recipe features layers of rich dark chocolate and creamy peanut butter, perfectly sweetened with maple syrup. In just 45 minutes, you can create 12 delightful mini cups that will satisfy any sweet tooth. Click through to discover step-by-step instructions and treat yourself to a guilt-free dessert that's sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 cup dark vegan chocolate chips

1/2 cup natural peanut butter (smooth or crunchy)

2 tablespoons maple syrup

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

Sea salt for sprinkling (optional)

Mini cupcake liners

Instructions
 

Melt the Chocolate: In a microwave-safe bowl, melt the dark vegan chocolate chips in 30-second increments, stirring between each interval until completely smooth. Be careful not to overheat.

    Prepare the Cupcake Liners: Line a mini muffin tin with cupcake liners to hold the peanut butter cups.

      Create the Chocolate Base: Using a spoon or a brush, coat the bottom of each cupcake liner with a teaspoon of melted chocolate. Make sure it’s a nice even layer. Place the tray in the freezer for about 10 minutes to set.

        Make the Peanut Butter Filling: In a bowl, mix the peanut butter, maple syrup, powdered sugar, and vanilla extract until smooth. Adjust sweetness to your taste.

          Add Peanut Butter Filling: Remove the muffin tin from the freezer. Place a teaspoon of the peanut butter mixture on top of the set chocolate layer in each liner and smooth it out gently.

            Top with Chocolate: Pour another teaspoon of melted chocolate over each peanut butter filling to completely cover it. Spread it evenly to ensure no filling is left exposed.

              Set the Cups: Return the muffin tray to the freezer for another 15-20 minutes until fully set.

                Final Touch: Once set, remove the chocolate peanut butter cups from the muffin tin. If desired, sprinkle a small pinch of sea salt on top for an added flavor contrast.

                  Serve and Enjoy: Enjoy your homemade decadent vegan chocolate peanut butter cups straight from the fridge or let them sit at room temperature for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 mini cups