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A hand holds a peanut butter cup with a bite taken out of it. It's held over a stack of more candies.

Vegan Peanut Butter Cups

Making these tasty vegan peanut butter cups is easy and they're delicious. It's great to have fun treats in a versatile vegan diet!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 90kcal


Peanut Butter Filling

Chocolate Coating

  • 1 ½ cups sugar free chocolate chips (see note)
  • 1 ½½ tablespoons coconut oil


  • Place peanut butter in a microwave-safe bowl. Heat for 20 to 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.
  • Place the cookie sheet holding all 24 cups in the fridge for 15 to 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 to the fridge for 5 to 10 minutes.
  • Add remaining chocolate chips (½ cup) to the chocolate bowl used in the step above. Add remaining (½ 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 the 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: 5IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg