Step aside Reese's! We're going to show you how to make homemade peanut butter cups that are insanely delicious and contain just 4 simple ingredients.
Reese's peanut butter cups have always been a front runner in the candy bar department for us. It's safe to say, we've consumed our fair share of these babies. The simple combination of chocolate wrapped around peanut butter in cup form is one that never disappoints.
The only disappointing thing is that Hershey's hasn't made a vegan peanut butter cup. That's where we come in. You shouldn't have to sacrifice enjoying a nostalgic childhood treat because it contains "milk ingredients" (whatever that means).
After you see how quick and easy these homemade peanut butter cups are, you'll never look back! Seriously, they contain only 4 ingredients and are super customizable. What more could you ask for?
We hope you enjoy the peanut butter and chocolate combination as much as us. If you don't, just send your leftovers our way. We're quite sure we'll be able to put them to good use.
🍲 Key ingredients
- Dark chocolate: this element of the peanut butter cup forms a coat of rich flavor around the filling. There are a ton of vegan-friendly dark chocolate chips nowadays, but you can always make your own too! You can also make these with vegan milk chocolate chips if you want an even sweeter version.
- Peanut butter: we love the creamy texture peanut butter gives the filling. We personally use the smooth variety from Adam's because it's legit the best. But, even if you or your kiddos have a peanut allergy, there are so many other spreads you can try these with! Some of our other favorites include almond, cashew, or coconut butter.
- Coconut flour: to create a similar texture to Reese's peanut butter cups, we included a touch of coconut flour in this recipe. It also gives a subtle sweetness and fudge-like texture we're slightly obsessed with. As a bonus, coconut flour contains the most amount of fiber per serving than any other flour (always hittin' ya with the facts).
- Maple syrup: our favorite sweetener to use is definitely maple syrup. It lends a rich, caramel flavor that makes us drool just thinking about it. Another thing that makes us happy is the number of healthy minerals it contains like magnesium and zinc (but, mostly just that it's friggen delicious).
To make these sweet, sweet treats, you'll need to melt your chocolate chips in a double boiler. Set aside half of the chocolate for later, and divide the other half evenly into parchment-lined muffin tins.
We find it helpful to smear some chocolate up the sides of the muffin cups a little to fully "encapsulate" the peanut butter filling. Next, set the muffin tin in your freezer to chill.
To make the filling, combine peanut butter, coconut flour, and maple syrup in a bowl. Remove your muffin tin from the freezer and evenly layer peanut butter mixture over the chocolate.
Then, top the peanut butter cups off with the rest of the melted chocolate. Place the muffin tin back in your freezer to set for about 15-20 minutes before digging in!
These peanut butter cups can be stored in an airtight container at room temperature for up to 5-6 days, although they are best kept in the fridge. You can also keep them in the freezer for 4-5 months in a freezer-safe bag.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Use a cheaper liquid sweetener like agave
- Try using all-purpose flour instead of coconut flour
- Make your own peanut butter to save even more
🍴 Tasting notes
Peanut butter cups don't last long in our house, and we have a feeling they won't in yours either. They're:
If you try these peanut butter cups, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Homemade Peanut Butter Cups
- Double boiler or heat safe bowl and a sauce pan
- Mixing bowl
- Muffin tin
- 1 ¼ cup dairy-free chocolate chips, melted ($1.67)
- ½ cup natural, salted peanut butter ($0.88)
- 1 tablespoon coconut flour ($0.58)
- 1 tablespoon maple syrup ($0.15)
- To begin, melt all chocolate chips in a double boiler. Set aside half of the chocolate for later, and divide the other half evenly into parchment-lined muffin tins. Note: smear some chocolate up the sides of the muffin cups a little with your spoon to fully coat the peanut filling.
- Then, set the muffin tin in your freezer to chill while you prepare the filling.
- In a mixing bowl, combine peanut butter, coconut flour, and maple syrup. Taste and add more sweetener if you prefer. If your peanut butter seems dry, try adding a teaspoon or so of coconut milk at this point.
- Remove your muffin tin from the freezer and evenly layer peanut butter mixture over the chocolate. Then, top the peanut butter cups off with the rest of the melted chocolate.
- Place the muffin tin back in your freezer to set for about 15-20 minutes before digging in! These cups are best kept in the fridge, although they will last 5-6 days at room temperature.
- If your peanut butter is unsalted, add ¼ teaspoon salt.
- If your peanut butter seems dry, mix in 1-2 teaspoon of coconut milk.
♻️ Similar recipes
For all you chocolate and peanut butter lovers, check out our:
- 2-ingredient chocolate peanut butter fudge if you want to whip something together quickly and have your chocolate and peanut butter fix.
- Healthy homemade snickers bars if you're a chocolate bar fan but aren't looking for all the preservatives.
- 3-ingredient chocolate if you're a frequent day-time snacker and want to eat little pieces of chocolate every hour.
- Easy vegan brownies for the most decadent, chewy, and moist recipe you'll ever make.
Yes, these can absolutely be made nut-free! You can use coconut butter, tahini, sunflower seed butter, or something like wow butter.
We usually use the Kirkland dark chocolate chips from Costco. But, you can also find the brand Enjoy Life at pretty much any grocery store, Bulk Barn, or online.