Homemade Peanut Butter Cups (2 Ingredients!)

These homemade Peanut Butter Cups are easy, vegan, and pretty good for you too! Make them with crunchy Peanut Butter for an extra tasty bite.

I’m pretty sure most of us can agree that Peanut Butter + Chocolate = a match made in heaven. While I indulged in large proportions of PB + Chocolate candies in my youth, my health-conscious self now tries to stay away from those added sugars, preservatives, and other funky ingredients. 

Luckily, these Homemade Peanut Butter Cups taste just as good as the original – but are made from only the good stuff!

Now, I’m not going to lie. This recipe is already allllllll over the internet. It’s really not that hard to re-create a healthier Peanut Butter Cup. Think: chocolate layer, peanut butter layer, chocolate layer. Ét voilà!

However, when I asked you guys on Instagram what candy bars you would like to see me remake, this was one of the top choices! So here is my spin on the classic.

I like my desserts with a little salt + crunch to them, so I decided to make these Peanut Butter Cups with Crunchy Peanut Butter instead of regular, and I also sprinkled some Cacao Nibs + Sea Salt on top for good measure. You, my friend, can keep these as classic or as fancy as you’d like.

As you will also see in the recipe notes, you have quite a few options when it comes to chocolate! I made my Peanut Butter cups with this chocolate sweetened with Coconut Sugar. I also really like this Organic & Fair Trade variety too. Or, you can get uber fancy and make your own Chocolate for these cups, which could make them completely sugar free.

Whether you were a Reese’s fanatic before you went vegan, or you’re just looking to try a new sweet treat, these Homemade Peanut Butter Cups are sure to satisfy! Also,  if you’re looking for more veganized candy recipes, be sure to check out these Healthy Snickers Bars and these Homemade Almond Joy Bars!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Homemade Peanut Butter Cups (2 Ingredients!)

Print Recipe

★★★★★

5 from 2 reviews

These homemade Peanut Butter Cups are easy, vegan, and pretty good for you too! Make them with crunchy Peanut Butter for an extra tasty bite.

• Author: Caitlin Shoemaker
• Prep Time: 25 Minutes
• Cook Time: 5 Minutes (for the Chocolate)
• Total Time: 30 minutes
• Yield: 12 Mini Cups 1x

Ingredients

Scale 1x2x3x

• Heaping 1/4 cup Creamy or Crunchy Natural Peanut Butter (only ingredients should be Peanuts and Salt)
• 5 oz Vegan Chocolate (see notes for options)
• Optional Toppings: Cacao Nibs, Sea Salt, anything else you would like!

Instructions

1. First, melt around half of the chocolate using either a microwave (see notes) or a double boiler.
2. Line a mini muffin tin with 12 mini liners, and pour 1/2 tbsp of melted Chocolate to the bottom of each liner. Place the tin into the freezer for 10 minutes, to allow the Chocolate to harden.
3. Put the Peanut Butter in the freezer at the same time as the Chocolate. Because Natural PB is more runny, this will “harden” (but not solidify) the nut butter and make it easier to work with.
4. After 10 minutes have passed, remove the muffin tin and PB from the freezer, then place 1 rounded 1tsp of Peanut Butter into the center of each mini muffin liner. If you can, try to avoid getting Peanut Butter on the sides of the liner!
5. Place the muffin tin back in the freezer while you melt the remaining chocolate. Then, remove from the freezer and add 1/2 tbsp to 2 tsp of the melted Chocolate to each liner – enough to cover the Peanut Butter and leave a smooth top.
6. Sprinkle with any toppings you desire, then place back in the freezer for another 10 minutes to harden.
7. Store in the fridge for up to 10 days, or the freezer for up to a month. If you store in the freezer, allow the cups to thaw for 5 minutes before devouring 😉

Notes

• To melt Chocolate in the microwave, simply cook at 30 second intervals, stirring the Chocolate after each interval. Once the pieces are 75% melted, stop microwaving and stir until no more “chunks” remain and the Chocolate is smooth and melted.
• I used this Chocolate (sweetened with Coconut Sugar) by Eating Evolved to keep these bars refined sugar free. If you do not care about this, feel free to use any vegan Chocolate Bar or Chocolate Chips of your choosing! You can also make your own 3 Ingredient chocolate following this recipe.
• I used a mini muffin tin and liners to make these cups smaller, but you can also use a regular sized one. Keep in mind that you will need to increase the amounts of Chocolate + Filling in each cup though.
• If you have a Peanut Allergy, the PB can be substituted with any other Nut or Seed butter of your choice!

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