Vegan Peanut Butter Cups {5 Ingredients!}

These vegan chocolate peanut butter cups are the PERFECT homemade Halloween candy! So simple to make and healthy! #vegan #vegandessert #veganpeanutbuttercups #chocolate #peanutbutter #homemadereeses | Mindful Avocado
Vegan Reeses are the BEST for chocolate and peanut butter lovers! This healthy dessert recipe only requires 5 ingredients to make homemade pb cups! #vegan #vegandessert #veganpeanutbuttercups #chocolate #peanutbutter #homemadereeses | Mindful Avocado

These super easy homemade vegan peanut butter cups are for you chocolate peanut butter fans. Best of all, they only require 5 ingredients! Make these for a healthy dessert recipe to always have on hand.

stack of vegan homemade chocolate peanut butter cups

Nothing gets more classic than Reese’s peanut butter cups. I remember as a child for Halloween I only cared about a handful of candies; Kit Kats, Almond Joys, and Reeses. Nothing else mattered in my opinion.

This peanut butter cup recipe uses healthy and simple ingredients like dark chocolate, coconut oil, natural peanut butter, and maple syrup. All the flavor of a Reeses is in this recipe minus all the processed crap. When you are craving a sweet, try making these homemade peanut butter cups for a healthier substitute. They keep well in the freezer making it super easy to always keep on hand šŸ˜‰

ingredients for mini chocolate peanut butter cups

Ingredients for vegan peanut butter cups

chocolate in mini cupcake tin

How to make vegan peanut butter cups

Melt chocolate chips in a double boiler or a makeshift method buy putting a smaller pot or glass mixing bowl over a pot of 1-inch boiling water.

Fill mini cupcake tin about 1/3 of the way with melted chocolate. Place in freezer while making the peanut butter filling.

peanut butter in bowl

Mix together peanut butter, coconut oil, maple syrup, and salt.

Tip: If your peanut butter is really stiff, try microwaving it for a few seconds

how to make homemade reeses - peanut butter in mini cupcake tin

Remove the tin from the freezer and top with peanut butter. Fill cupcake tins with remaining chocolate and place in the freezer again to set.

vegan mini chocolate peanut butter cups on yellow background

Ways to customize this vegan peanut butter cup recipe

  • Swap peanut butter with almond butter or cashew butter
  • Instead of creamy pb, try a crunchy peanut butter
  • Use semi-sweet or milk chocolate chips instead of dark
  • Top with sea salt flakes!
  • Mix shredded coconut into peanut butter mixture

hand holding homemade chocolate peanut butter cup

If you tried this vegan peanut butter cup recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Try these other sweet treats!
Chocolate Peanut Butter Pretzel Granola Bars
Peanut Butter Chocolate Chip Energy Bites
Chocolate PB Banana Smoothie
Chocolate Peanut Butter Pretzel Bites

stack of vegan homemade chocolate peanut butter cups

Vegan Peanut Butter Cups

These vegan homemade Reese peanut butter cups are made with just a few simple ingredients. The classic combination of chocolate and peanut butter is delicious in this peanut butter cup recipe!
5 from 1 vote
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Course: Dessert
Cuisine: Gluten Free, Vegan, Vegetarian
Keyword: homemade reeses, no bake dessert vegan, vegan dessert
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 peanut butter cups
Calories: 89kcal
Author: Amanda


  • 1 cup dark chocolate chips
  • 1/4 cup natural peanut butter no salt, oil, sugar added
  • 1/2 Tablespoon coconut oil slightly melted
  • 1 Tablespoon maple syrup can substitute with agave
  • 1/8 teaspoon salt



  • Put chocolate chips in a double boiler or double pots over medium heat on stovetop (see notes)
  • Using a rubber spatula, stir until chocolate chips are completely melted.
  • Put liners in mini cupcake tin and pour 1 teaspoon melted chocolate in each liner. Tap sides of tin lightly to even out the chocolate.
  • Place in freezer to set.
  • Put peanut butter, coconut oil, maple syrup, and salt in a small mixing bowl and stir well. If peanut butter is stiff, microwave for 10 seconds. Peanut butter should be pourable but not too liquidy
  • Remove tins from freezer and add 2 teaspoons of peanut butter mixture in each liner.
  • Top with chocolate. Tap sides of the tin to even out chocolate and place in the freezer to set (10-15 minutes).
  • Store in fridge or freezer


If you do not have a double boiler, you can use two pots. Fill a pot with 1 inch of water and put a slightly smaller pot in the larger pot. This is a method to prevent the chocolate from burning


Serving: 1g | Calories: 89kcal | Carbohydrates: 8.8g | Protein: 2.3g | Fat: 5.9g | Saturated Fat: 2.7g | Sodium: 24mg | Fiber: 0.3g | Sugar: 6.7g

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