Plant-based Peanut Butter Cups

If you love the classic chocolate and peanut butter combination, these easy plant-based peanut butter cups are the perfect homemade treat. Made with just 4 simple ingredients, this vegan peanut butter cups recipe creates a rich chocolate shell with a smooth, creamy peanut butter filling, without any dairy.

They’re quick to make, require no baking, and are perfect for a simple dessert or sweet healthy snack. I used to buy them from the shops, but this homemade version is a much cheaper alternative!

What you need to make easy plant-based peanut butter cups

• crunchy peanut butter

• sea salt

• dark chocolate (or non-dairy milk chocolate)

• vegetable oil

Substitution and Ingredient Notes

Crunchy peanut butter: You can swap for smooth peanut butter, or any other nut butter, such as almond or cashew, for variety. I prefer crunchy because they hold their shape better, but if you don’t care about appearances, use the kind of peanut butter you like the best!

Dark chocolate: I often use vegan milk chocolate for a sweeter flavour, but choose whichever chocolate you enjoy best!

Vegetable oil: You can substitute this for coconut oil if you prefer, but it will have a stronger flavour.

Serving & Storage Tips

These are great make ahead snacks to store in the fridge in an airtight container to enjoy each afternoon with a cuppa. They’re also perfect for freezing! They do great in a ziplock bag in the freezer to be defrosted the week you want to eat them. As we are a two-person household, I tend to freeze half when I make these to enjoy the other half later.

They’ll last a week in the fridge in an airtight container.

How to make easy plant-based peanut butter cups

Prepare a 12 hole muffin baking tin with muffin cases. Alternatively spray or brush the tray lightly with vegetable oil to prevent sticking.

Melt the chocolate either in bowl over boiling water, or in 30 second bursts in the microwave.

Stir the vegetable oil into the melted chocolate, and then pour a heaped tablespoon of the chocolate and oil mixture into each cupcake case. Place in the fridge to firm up for 5-10 minutes.

Top the chocolate with a dollop of peanut butter.

Pour over the remainder of the melted chocolate equally between the 12 cases. Sprinkle a pinch of sea salt on top of each. Tap the tin on the work surface to even each cup out.

Place in fridge for at least an hour, or until set.

Once set, remove from fridge, remove the cupcake cases and enjoy!

Fancy more sweet healthy snack recipes?

• Peanut Choc Breakfast Bars
• Vegan Protein Bars
• Orange Coffee Energy Bars
• Vegan Salted Caramel Chocolate Truffles
• 3 Ingredient Date Balls

Did you make this easy plant-based peanut butter cups recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.