Vegan Peanut Butter Cups

Velvety chocolate encases a creamy peanut butter filling in these homemade vegan peanut butter cups. Flaky sea salt topping really takes them to the next level. Let's learn how to make them!

When you're vegan, it becomes very difficult to find delicious candy at the store. As such, we have taken it upon ourselves to recreate all of our favorite candy recipes!

These vegan peanut butter cups are the perfect combination of salty and sweet and come together using only 5 ingredients! Perfect for Halloween, or keep them in the freezer for a tasty, weeknight treat.

If you love these peanut butter cups, be sure to check out our vegan peppermint patties and our vegan cookie dough bites.

Ingredients

Here is your grocery list:

• vegan graham cracker crumbs: Adds a subtle crunch, structure, and a toasty flavor that balances the creamy peanut butter filling.
• powdered sugar: Sweetens the filling while keeping it smooth and light.
• creamy peanut butter: The star of the filling, providing nutty richness, creaminess, and that classic peanut butter cup flavor.
• vegan butter: Helps bind the peanut butter filling, adds richness, and makes the chocolate coating glossy and smooth.
• nondairy chocolate chips: The main coating for the cups, giving the signature chocolate shell.
• Flaky sea salt to top (optional): Enhances the chocolate and peanut butter flavors with a touch of contrast and makes each bite perfectly balanced.

Why you'll love these peanut butter cups:

Here are some irresistible reasons why you won't be able to stop eating these vegan peanut butter cups:

• Classic flavor combo - Chocolate and peanut butter is timeless, and this homemade version tastes even better than store-bought.
• Completely vegan - Made with dairy-free chocolate and vegan butter, so everyone can enjoy them.
• Rich and indulgent - Smooth chocolate shell with a creamy, nutty filling that melts in your mouth.
• Quick and easy - Just a few simple steps and no special equipment needed.
• Customizable - Add flaky sea salt, swap nut butters, or mix in cookie crumbs for fun twists.
• Perfect make-ahead treat - Stores beautifully in the fridge or freezer for when cravings hit.

How to Make Vegan Peanut Butter Cups (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by stirring together the graham cracker crumbs and powdered sugar in a large mixing bowl.

Melt the peanut butter and 2 tablespoons of vegan butter together in the microwave. Pour over the graham cracker crumbs and stir until combined.

Melt the chocolate chips and remaining 2 tablespoons of vegan butter together in the microwave in 30-second increments. Whisk until completely smooth.

Line a cupcake pan with paper liners and drop about 2 tablespoons of melted chocolate into each.

Scoop 1 tablespoon of the peanut butter mixture and shape into a 1 - 1 ½ inch disk. Press lightly into the chocolate in the bottom of the cupcake liner. Continue until all peanut butter cups have filling.

Divide remaining chocolate between each cupcake liner. Spread the chocolate out with your finger to cover the filling and smooth out the top. Sprinkle with flaky salt if desired and place in the refrigerator to chill for at least 30 minutes before serving.

Common Mistakes and How to Fix Them

Here's a helpful section on common mistakes when making vegan peanut butter cups and how to fix them:

1. Chocolate Seizes While Melting: Problem: Chocolate becomes grainy or clumps. Fix: Make sure the bowl and utensils are completely dry. Melt gently over a double boiler or in short microwave intervals. If it seizes, stir in a tiny bit of coconut oil or vegan butter to smooth it out.
2. Peanut Butter Filling is Too Runny: Problem: Filling spreads or seeps through the chocolate. Fix: Chill the filling for 10-15 minutes before assembling, or add extra powdered sugar or graham cracker crumbs to thicken it.
3. Peanut Butter Cups Sticking to Liners: Problem: Cups are hard to remove. Fix: Use parchment or silicone liners. Lightly grease paper liners if needed, or freeze cups for 5-10 minutes to help them release cleanly.
4. Filling Too Sweet or Too Salty: Problem: Flavor balance is off. Fix: Taste the filling before assembling and adjust sugar or salt accordingly. A tiny pinch of flaky sea salt on top enhances flavor without overpowering.

Tips for Making Vegan Peanut Butter Cups

Here are some helpful tips for making vegan peanut butter cups so they turn out smooth, delicious, and professional-looking:

1. Melt Chocolate Gently: Melt chocolate in the microwave in short, 30-second bursts. Stir after each to prevent burning. Chocolate can scorch easily, so gentle melting is crucial.
2. Use Unnatural Peanut Butter: Natural peanut butters tend to separate and can be difficult to bake with. An "unnatural" Jif or Skippy works best!
3. Chill Filling Slightly: If the filling feels too soft, refrigerate for 10-15 minutes so it's easier to roll into balls or press flat.
4. Don't Over-fill: Keep the filling smaller than the chocolate base so the top layer can cover it completely.
5. Tap the Tray: After pouring in chocolate, gently tap the tray on the counter to remove air bubbles.
6. Sprinkle Quickly: If using flaky sea salt, add it while the top chocolate layer is still wet so it sticks.

Allergy Swaps

Here's a list of allergy-friendly swaps for making homemade vegan peanut butter cups, so you can accommodate common dietary restrictions:

Nut Allergies

• Peanut butter → Sunflower seed butter
• Almond/cashew butter → Sunflower or pumpkin seed butter
• Vegan butter → Coconut oil or vegan margarine (check for cross-contamination)

Gluten Sensitivity

• Graham cracker crumbs → Almond Flour

Soy Allergies

• Chocolate chips → Soy-free vegan chocolate chips (many dark chocolates are soy-free)
• Check vegan butter for soy lecithin or use coconut oil

Tip: Always read labels for cross-contamination warnings, especially with nut-free or soy-free versions.

Frequently Asked Questions

Recipe Variations

Here are some Censored Baker-approved recipe variations for our homemade vegan peanut butter cups:

Nut & Seed Butter Swaps

• Almond butter cups for a milder, slightly sweet flavor.
• Cashew butter cups for a creamy, buttery taste.
• Sunflower seed butter cups for a nut-free option.
• Hazelnut butter cups for a Nutella-inspired treat.

Chocolate Twists

• Use dark chocolate for a rich, less sweet version.
• Try vegan white chocolate for a playful contrast.
• Use a marbled effect by swirling dark and white chocolate together.

Filling Add-Ins

• Stir in crushed pretzels for a salty crunch.
• Mix in a spoonful of cookie crumbs (like Oreos or graham crackers).
• Fold in chopped dried fruit for a chewy surprise.
• Raspberry or strawberry jam swirl in spring/summer for a PB&J cup.

Topping Ideas

• Add crushed nuts or seeds on top.
• Decorate with vegan sprinkles for a festive touch.
• Dust with a little cocoa powder for elegance.

Storage

Here's how to store your homemade vegan peanut butter cups to keep them fresh, glossy, and delicious:

In the Refrigerator (Best for Short-Term Storage)

• Place the peanut butter cups in an airtight container.
• Layer parchment or wax paper between layers if stacking.
• Store in the fridge for up to 2 weeks.

In the Freezer (For Longer Storage)

• Wrap individual cups in parchment or place in a freezer-safe container with layers separated by parchment.
• Freeze for up to 1 month.

Tips

• Avoid leaving them at room temperature for long periods, especially in warm climates, as the chocolate may melt.
• Keep away from moisture to prevent chocolate from seizing or developing a grainy texture.

If you make this recipe be sure to tag @censoredbaker on Instagram!

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More vegan peanut butter desserts:

• vegan peanut butter blossoms
• vegan chocolate peanut butter rice krispie treats
• vegan peanut butter banana cupcakes
• vegan peanut butter brownies

More vegan candy recipes: