A stack of several vegan peanut butter cups, the top one with a bite taken out.

Vegan Chocolate Peanut Butter Cups

Making your own vegan Chocolate Peanut Butter Cups at home is easy and delicious and a perfect way to show the versatile vegan diet!
Course Dessert
Cuisine American
Keyword Vegan Chocolate Peanut Butter Cups
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 90kcal
Author Marly



Peanut Butter Filling

Chocolate Coating

  • 1 1/2 cups sugar free chocolate chips (see note)
  • 1 1/2 tablespoons coconut oil
  • mini candy molds


  • Place peanut butter in a microwave-safe bowl. Heat for 20 - 30 seconds, until peanut butter is soft and stirrable. Add powdered sugar. Stir to combine. Refrigerate.
  • Place 24 candy cup molds on a cookie sheet.
  • Add 1 cup chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir. Repeat until the chocolate is melted. Use a teaspoon and add a generous teaspoon of melted chocolate to the bottom of each candy cup mold. Set aside the dish with any remaining chocolate to be used below.
  • Tip each candy cup mold back and forth to allow the chocolate coating to go up the sides of each cup. Rotate the baking cup so you have nice coverage of the chocolate around the sides of the cup.
  • Place the cookie sheet holding all 24 cups in the fridge for 15-20 minutes to let the chocolate harden.
  • Once the chocolate is firm, portion out a generous teaspoon of the peanut butter mixture and drop it in each of the 24 cups lined with chocolate. Wet the back of a spoon and use this to smooth out the peanut butter and flatten it. Return the tray back to the fridge for 5 - 10 minutes.
  • Add remaining chocolate chips (1/2 cup) to the chocolate bowl used in the step above. Add remaining (1/2 tablespoon) coconut oil. Heat in the microwave in 20-second increments, stirring in between until the chocolate is melted.
  • Drizzle melted chocolate to each cup until all the peanut butter is covered. Use the back of a spoon to spread melted chocolate evenly across each cup. Once all the cups are topped with chocolate, return the tray to the fridge to allow the chocolate to harden.
  • Store vegan chocolate peanut butter cups in a sealed container in the fridge for up to 10 days or in the freezer for up to 2 months. If left out at room temperature, the chocolate will get soft.


Use regular powdered sugar or sugar-free Swerve powdered sugar for reduced sugar and carbs.
Use dairy-free chocolate chips or Lilly's Stevia Sweetened Dark Chocolate Chips for reduced sugar and carbs (see nutritional analysis in post).


Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.1% | Vitamin C: 0.1% | Calcium: 0.5% | Iron: 1.6%