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If you love Reece’s peanut butter cups, you will love these homemade vegan peanut butter cups even more. They are chocolaty, creamy, and peanut buttery, just like Reece’s, only made with healthy ingredients and even more delicious. To all peanut butter and chocolate combination lovers!
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Are you one of us who LOVE peanut butter and chocolate combination? Are you even thinking of joining a peanut butter chocolate club if there ever was one?(Seriously if there is actually one and you are a member, let me know!) Ok good because you are in the right place(not the peanut butter chocolate club but very close). I’ve created one of the best peanut butter and chocolate recipes ever – vegan peanut butter cups!
My mouth just waters typing the words peanut and cups! They are peanut buttery and chocolaty heaven that melts together in my mouth like nothing would, and take me to the food heaven every time I take a bite of them. Literally. I think this is going to be your new all-time snack buddy at home, work, or school. And the best part is, these are homemade so you know exactly what is in them, so much healthier than store-bought ones and even taste better.
How to make these vegan peanut butter cups
On top of them being healthy and super delicious, they are also super easy to make. Yep, there’s no reason not to make them. Healthy, delicious and easy to make? Sign me up!
Before I became vegan, I used to eat Reece’s chocolates all the time. In my porridge, after lunch, snack at work, pre-dinner, and midnight snack. If you think this is too much, you should rethink… If you think about it homemade peanut butter cups are practically all the healthy plant-based goodness of cacao and peanut butter, what could be better to have for a snack!
Reece’s are just addictively delicious, BUT they come with unwanted additives. And that’s why this recipe was created. I wanted to create that firm yet creamy and melty peanut butter centre and soft biting feel that the chocolate coating gives to your teeth with healthy ingredients. And I did it! Here’s how to make this recipe.
Peanut butter centre
The peanut butter centre is consist of 3 ingredients. Peanut butter, maple syrup and coconut flour. You know that creamy and soft yet firm and not drippy peanut butter centre that Reece’s has? That’s what I wanted to create, with healthy ingredients. To achieve that I used maple syrup to sweeten and coconut flour to slightly firm up and make it overall creamy.
I love using this smooth peanut butter by Meridian. They are smooth and creamy made only with roasted peanuts, nothing else. Perfect peanut butter to make this recipe. They have other nut butters as well and I’m a huge fan of their nut butters! If you can’t find it in the US, I have used Smacker’s organic natural peanut butter before and I’m sure this will work perfectly in this recipe too!
Instead of using powdered sugar like I see in other peanut butter cup recipes, I used maple syrup to make this recipe more wholesome and healthier. Maple syrup is an amazing sweetener, you can use it in baking or drizzle over baked goods or use it sweeten no bake desserts. Don’t worry about making the peanut butter runny by using maple syrup, we are creating that creamy and firm centre with another secret ingredient which is…
Coconut flour is one of the flours I use when I make no-bake desserts like these vegan peanut butter cups. It can be eaten as it is or you can also use for baking as a substitute for regular all purpose flour to make it gluten-free. How versatile! My favourite coconut flour to use is from Nutiva, I actually use their coconut oil too which is lovely in baking too.
As you can see in the middle picture above, the peanut butter mixture should be creamy and slightly firm to make into peanut butter centre.
The chocolate part also is consist of 3 ingredients. Did it just give you a little feeling of intimidation to use 3 ingredients for what seems to be just chocolate? Do not worry! They all are simple ingredients you can find in your local supermarket or online, and all you need to do is mixing them until completely smooth which only takes a couple of minutes.
I used vegan milk chocolate for the base of the chocolate part. It’s a bar type chocolate and has sugar and plant milk powder so it tastes exactly like regular milk chocolate with dairy, only it’s better. You can also use dark chocolate instead if you prefer a more bitter taste too. Also, feel free to use vegan chocolate chips too.
To melt the chocolate, use a double boiler or 2 bowls with different sizes, put broken vegan milk chocolate in the one on top and hot water in the bottom one, stir with a rubber spatula until it’s completely melted and smooth. Be careful not to touch the boiling water underneath when mixing!
Coconut oil in this recipe creates a little crispiness in this recipe when it hardens in the fridge. I use this organic refined coconut oil from Nutiva like I said earlier, and they works perfectly in this recipe. Unless I want a distinct coconuty flavour in my recipe, I use refined coconut oil as it has more neutral flavour and doesn’t disturb the main flavour. In this case, chocolate.
You know that softness the Reece’s have when you bite into it? If I remember correctly(because it’s been such a long time since I ate it last), it’s almost like biting into a firm milk chocolate ganache. That is why I added a tea spoon of soy cream in the chocolate mixture. Be careful not to add too much, otherwise the chocolate becomes too loose and soft, and can even go little runny at room temperature. A tea spoon is enough to get that soft chocolate shell.
To make this recipe, you will need a muffin tray and paper liner like the ones in the picture above.
To assemble, pour the chocolate mixture into the paper liners then put them in the freezer to firm them up a little. Then take about 1 tbsp of the peanut butter mixture and make little disks with your hand, and place it in the centre of the chocolate base. Pour some more chocolate mixture on top to cover the peanut butter centre completely.
Then the hardest part of this recipe comes in. Put them in the freezer and wait at least 2 hours until they are all firm and set. That waiting for 2 hours is the most difficult part of this recipe… I just can’t help myself but check every 30 mins to see if they are ready, I know they are not but I just can’t wait to eat them because they are just so irresistibly delicious!
And voila, we have our delicious and healthy vegan peanut butter cups ready to eat. Be very careful, they are quite addictive and I can just eat them endlessly all day long if I had the time! But, considering they are healthy, I guess it’s not such a bad idea to spend a whole day eating peanut butter cups on a couch. Mmm sounds like a dreamy way to spend a Sunday.
Q and A
What kind of chocolate should I use for this recipe?
I like to use vegan milk chocolate because I like it sweet and milky. You can also use vegan dark chocolate too if you prefer, they will be as delicious! If you have vegan chocolate chips in the cupboard, they can be used as well. Feel free to use any of your favourite vegan chocolate in this recipe as long as they melt nice and smooth.
Can I substitute almond butter?
Store bought almond butter can be slightly thicker than peanut butter, so make sure to buy smooth almond butter with no added salt or sugar. See the ingredient list on the package and if it’s just almond butter, then it’s good to go!
Can I use all purpose flour instead of coconut flour?
Unfortunately no. All purpose flour will not work in this recipe because raw form of all purpose flour can make you sick, and is not safe to eat it raw. However, you can substitute oat flour or almond flour for this recipe if you want to avoid coconut flour!
These 3 flours are safe to use in raw/no-bake desserts. They have a subtle taste and flavour so they are my 3 favourite flours to use.
If you want to use almond flour, I use this almond flour from Bob’s Red Mill. They are nice and finely ground almond flour and I like using it for my no bake recipe as well as in baking goods. If you want to use oat flour, you can either purchase this oat flour from Bob’s Red Mill, or you can make your own at home! Simply process some regular porridge oats in your food processor until very fine, and you can use it as oat flour.
Do I have to use coconut oil and plant cream to make them?
In fact, you can omit coconut oil and plant cream and still make this recipe if you want! If you can’t get coconut oil or plant milk, simply just use vegan milk chocolate and increase the amount to 1 & 3/4 cups ~ 2 cups.
However, I have to say that the texture will be very different. You know how chocolate bars are hard when you bite into it? That is going to be the texture in the final product whereas with coconut oil and plant cream you will get that creamy almost like a hard ganache like texture with a little crisp when you bite into it, which is what I wanted to create for this vegan peanut butter recipe. But either way they will taste absolutely delicious!
Is this recipe gluten-free?
With the chocolate I used in this recipe, yes it is! The natural form of cacao(chocolate) is naturally gluten-free, so most “natural” chocolates out there should be gluten-free. But, labels can be deceiving sometimes and “natural” doesn’t always mean they are wholesome or healthy. So when you look for gluten-free vegan chocolate, always check the label and make sure it’s gluten-free.
How to store
Once they are set in the freezer, you can store them in the fridge for up to 5-7 days in an airtight container and up to 2-3 days at room temperature. But, because of the nature of chocolate and coconut oil, they will go very soft and melt at high temperature or even at a little warm room temperature so I strongly recommend you to store them in the fridge to keep them fresh and tasty. It is always a good idea to keep your homemade goods in the fridge.
To store them longer, you can put them in a freezer friendly airtight container and store them for up to 2-3 months. To eat them take them out of the freezer and let it defrost a little at room temperature until they become slightly softer to eat. I always store some of them in the freezer so that I have my healthy emergency sweet tooth treat ready whenever I get that craving!
You will LOVE these vegan peanut butter cups because they are:
– chocolaty and peanut buttery
– sweet and super delicious
– soft to bite into
– PB & chocolate and this combination never fails
Please leave a comment and rate this recipe in the comment section below if you like these vegan peanut butter cups! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Use a muffin tray to hold paper liners to keep them nice and in shape! Depending on the size of your freezer you can use one or two of this kind of muffin trays.
Double boiler is such a useful tool. You can use to melt chocolate and other things like caramel, vegan cheese, vegan butter, etc.