Growing up, I thought Reese’s peanut butter cups were just one of those treats you had to buy at the store. My mom never made candy at home – she’d say it was too complicated and needed special equipment. Well, it turns out we were both wrong about that one.
These homemade vegan peanut butter cups are actually pretty simple to make, and you don’t need any fancy candy-making tools. Just a muffin tin, some chocolate, and peanut butter. The best part? You can control exactly what goes into them, which is perfect if you’re avoiding dairy or just want a cleaner ingredient list than what you’ll find on the store-bought version.
Why You’ll Love These Peanut Butter Cups
- Quick and simple – With just 5 ingredients and 15-25 minutes, you can make these treats faster than running to the store to buy them.
- Diet-friendly – These peanut butter cups are completely vegan and can be made gluten-free, perfect for sharing with friends who have dietary restrictions.
- Customizable – You can switch up the nut butter or chocolate type to create your own perfect version – try almond butter or dark chocolate for a different twist.
- Budget-friendly – Making these at home costs less than buying store-bought versions, plus you know exactly what ingredients are going into them.
What Kind of Peanut Butter Should I Use?
Natural peanut butter is your best bet for making homemade peanut butter cups, but there are a few things to keep in mind. The drippy, oil-separated kind that contains just peanuts (and maybe salt) will give you the most authentic flavor, though you’ll want to stir it well before measuring. Regular processed peanut butter can work too, but avoid the “reduced-fat” versions as they can make your filling too dry and crumbly. If you’re feeling adventurous, you can swap in other nut butters like almond or cashew – just make sure whatever you choose has a similar consistency to regular peanut butter for the best results.
Options for Substitutions
Making these peanut butter cups is pretty straightforward, and you’ve got some room to play around with the ingredients:
- Peanut butter: Not a peanut butter fan or dealing with allergies? You can swap it for almond butter, cashew butter, or sunflower seed butter for a nut-free version. Just keep in mind that natural nut butters work best since they don’t contain added oils or sugar.
- Icing sugar: You can use powdered coconut sugar or monk fruit sweetener if you’re looking for alternative sweeteners. Just note that coconut sugar will make the filling slightly darker in color.
- Dairy-free chocolate chips: Any dairy-free chocolate will work here – dark chocolate, semi-sweet, or even white vegan chocolate. You can also chop up a dairy-free chocolate bar instead of using chips.
- Vanilla essence: Vanilla extract works exactly the same way, or you can skip it if you don’t have any on hand – it won’t make or break the recipe.
Watch Out for These Mistakes While Making
The biggest challenge when making homemade peanut butter cups is working with chocolate that’s not properly tempered – if your chocolate is too hot, it will become grainy and lose its shine, so melt it slowly in 30-second intervals in the microwave or use a double boiler.
Another common mistake is rushing the freezing process between layers – each chocolate layer needs at least 10 minutes in the freezer to set completely before adding the peanut butter filling, otherwise, the layers will mix together.
Using natural peanut butter that’s too runny can make your filling difficult to work with, so if yours is very liquid, try refrigerating it for 30 minutes before mixing with the other ingredients.
For the cleanest results, don’t forget to tap your muffin tin gently on the counter a few times after pouring each chocolate layer to remove any air bubbles that could create holes in your peanut butter cups.
What to Serve With Peanut Butter Cups?
These homemade peanut butter cups make a perfect dessert or sweet snack that pairs wonderfully with a cold glass of plant-based milk – I especially love oat or almond milk for this combo! Since they’re pretty rich, I like to serve them alongside some fresh berries like strawberries or raspberries, which add a nice tartness that balances out the sweetness. For a cozy evening treat, try serving them with a warm cup of coffee or herbal tea, which helps cut through the richness of the chocolate and peanut butter. If you’re putting together a dessert platter, these peanut butter cups work great alongside other simple sweets like fresh fruit, dairy-free ice cream, or cookies.
Storage Instructions
Keep Cool: These homemade peanut butter cups need to stay cool to maintain their shape. Place them in an airtight container in the fridge, where they’ll stay fresh for up to 2 weeks. I like to separate layers with parchment paper to prevent them from sticking together.
Freeze: Want to make a big batch? These treats freeze really well! Pop them in a freezer-safe container and they’ll keep for up to 3 months. They’re actually pretty tasty straight from the freezer, but you can let them thaw in the fridge for about 30 minutes before eating if you prefer.
Room Temperature: While these peanut butter cups can sit out for a short time during serving, I don’t recommend leaving them at room temperature for more than 30 minutes, especially on warm days. The chocolate might get a bit melty, and nobody wants a messy peanut butter cup situation!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 75-85 g
- Carbohydrates: 120-130 g
Ingredients
- 1/2 cup natural peanut butter (or any nut butter of choice)
- 1/4 cup icing sugar
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon salt
- 1 1/4 cups dairy-free chocolate chips
Step 1: Prepare the Peanut Butter Dough
In a medium bowl, mix together peanut butter, powdered sugar, vanilla extract, and a pinch of salt.
Stir until the ingredients blend into a soft dough-like consistency.
Set the peanut butter dough aside as you prepare the next steps.
Step 2: Melt the Chocolate
Melt your choice of chocolate using a double boiler, or opt for a microwave method by heating in 20-second increments.
Stir between each increment to ensure even melting and prevent the chocolate from burning.
Continue until the chocolate is smooth and fully melted.
Step 3: Start Assembling the Peanut Butter Cups
Use a chocolate mold or line a muffin tin with cupcake liners.
Pour just enough melted chocolate to cover the bottom of each mold or liner.
This forms the base layer of your peanut butter cups.
Step 4: Fill with Peanut Butter Dough
Take a portion of the peanut butter dough and shape it into a disc that’s slightly smaller than the mold or liner.
This allows space for the chocolate to encase the sides.
Place a peanut butter disc into each chocolate-lined mold, ensuring it sits in the center.
Step 5: Seal and Finish the Peanut Butter Cups
Pour more melted chocolate over each peanut butter disc, making sure the chocolate flows around the edges and covers the top completely.
Repeat this process until you’ve used up all your chocolate and peanut butter dough.
Step 6: Cool and Store
Place the assembled peanut butter cups in the refrigerator to cool and set for about 30 minutes.
Once the chocolate is firm, carefully pop the cups out of the molds.
If using paper liners, trim them down or leave them on for easier handling.
Store your vegan peanut butter cups in an air-tight container in the cupboard.