Decadent, rich, and dairy free, these vegan peanut butter cups are even better than the store-bought version! These vegan treats are so easy to make, and perfect for sharing during the holiday season.
When October hits, everyone starts thinking of sweet treats. Candy, candy, and more candy.
And that can be tricky for a family with kiddos that have food allergies. There are a few kinds of candy that I can buy at Whole Foods that are safe for dairy allergies…vegan dark chocolate, and Justin’s dark chocolate peanut butter cups are dairy free, but that candy is expensive!
While I do buy a little bit of it so I have something to put it my son’s treat bag, I love making homemade vegan peanut butter cups, too.
Vegan peanut butter cups are so rich and delicious, and sooooo super easy to make!
Are vegan peanut butter cups healthy?
These treats are a little healthier because of the addition of golden ground flaxseed meal. You can’t taste it at all, and it’s a nice source of fiber and healthy fats.
Can you make peanut butter cups with a different seed or nut butter?
Yes, you sure can! This recipe will work well with almond butter, pecan butter, or sunflower seed butter.
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Vegan Peanut Butter Cups.
These vegan peanut butter cups are dairy free, gluten free, and so rich and decadent.
- Line a mini muffin tin with paper candy cups (or they might be called mini muffin cups).
- Place the dairy free chocolate chips in a glass bowl and microwave for one minute. Stir, and if they are not fully melted, microwave in 15 second increments, stirring in between, until they are smooth and melted.
- With a spoon, drizzle some melted chocolate in the paper candy cups. Take the spoon and spread a little bit up on the sides of the paper liner as well. Put the mini muffin tin in the fridge so the chocolate hardens, about 10 or 15 minutes.
- Put the peanut butter in a separate bowl and microwave for about 20 seconds so it softens. Remove from microwave and stir in ground flax seed and confectioner’s sugar, mixing until well combined.
- Remove the muffin tin from the fridge and put a small spoonful of the peanut butter mixture in each liner. Flatten slightly with the spoon.
- Put a spoonful of the remaining chocolate over each peanut butter filled cup. Make sure it totally covers the top of the peanut butter.
- Refrigerate until the chocolate is firm, about 20-30 minutes. When serving, you may want to take them out of the fridge for about ten minutes so the chocolate isn’t too hard to eat.
Serving size is for one peanut butter cup.
You can use any nut or seed butter that works for your dietary needs.
Store these in the refrigerator in an airtight container. They will keep for about a week.
You can customize these vegan peanut butter cups. Feel free to:
- use almond butter or another nut butter
- use sunbutter if you’d like to make these nut free
- use crunchy peanut butter
- sprinkle some sea salt flakes on top