This easy Vegan Reeses Peanut Butter Cups recipe uses only 4-ingredients in 20 minutes! After trying and testing so many recipes, this truly is the best vegan peanut butter cups recipe!
This is super easy comfort food and I can’t wait to show you how to make the best vegan peanut butter cups using chocolate, peanut butter, powdered sugar & a secret nutritious ingredient to give these vegan peanut butter cups a similar texture & nutty flavour as Reese’s peanut butter cups!
I was obsessed with Reese’s cups as a kid and before going vegan 10+ years ago, so having an easy way to make them at home makes me super happy. This is an updated recipe from the one I created in 2013 (yep, it’s super OG!)
These are also fun to make for an at-home movie night treat, girl’s night, or whenever you want to indulge in dark chocolate & peanut butter goodness!
Vegan Reeses Peanut Butter Cups
Vegan Reeses Peanut Butter CupsDAIRY-FREE & GLUTEN-FREE
This simple Reeses peanut butter cup copycat recipe tastes just like the real thing and it’s so easy that I just can’t resist making them every time I get a chocolatey peanut-buttery craving! I’ve experimented with different ways to make this classic Reeses peanut butter filling and discovered the best ingredients and measurements to get it perfect!
INGREDIENTS FOR VEGAN PEANUT BUTTER CUPS:
- Semi-Sweet Chocolate Chips or Dark Chocolate of choice
- Powdered Sugar
(it helps with texture and sweetness) - Nutritional Yeast
(this gives it a similar texture plus adds B12 to your treat! If you don’t like/have Nooch, use crumbled graham crackers as a substitute!) - Salted Creamy Peanut Butter
(i used salted PB because Reese’s have a salty taste, if you don’t have salted PB, add a pinch of salt to your peanut butter)
KITCHEN EQUIPMENT I USED:
FULL RECIPE INSTRUCTIONS & VIDEO DOWN BELOW
HOW DO YOU MAKE VEGAN PEANUT BUTTER CUPS?
HOW DO YOU MAKE VEGAN PEANUT BUTTER CUPS?1. Place 12 small cupcake liners into a 12-cupcake cupcake tin.
2. Melt 2 1/2 cups of chocolate chips in a microwave in 30-second intervals until melted, stirring between each interval or melting them in a double boiler (boil water in a pot, put a metal bowl on top and put chocolate in pot to melt from the boiling water.
3. While chocolate is melting, in a bowl, stir together 1/4 cup of powdered sugar (if it’s lumpy, make sure it’s sifted), 3/4 cup peanut butter, and 2 tbsp of nutritional yeast until smooth.
4. One at a time, spoon 1-2 tbsps of melted chocolate into the bottom of the cupcake liner.
5. Place the cupcake tin into the fridge for 5 mins to harden the chocolate.
6. Once hardened, add 1 tsp -1 tbsp of the peanut butter mixture in the middle of the cupcake liner. I usually form the 1 tsp of mixture into a little ball and place in the centre.
7. Cover each peanut butter mound with more melted chocolate, ensuring the tops are smooth and even.
8. Place the cupcake tin into the fridge until chocolate is hard.
9. Voila! Vegan Reese’s peanut butter cups!
Other Recipes To Make: Vegan Gummy Bears
- ¼ cup powdered sugar, sifted
- 2 tbsp nutritional yeast
- ¾ cup creamy peanut butter, softened
- 2½ cups semi-sweet chocolate chips (many are accidentally vegan, just read the ingredients)
- Place 12 small cupcake liners into a 12-cupcake cupcake tin.
- In a medium-sized bowl, stir together, powdered sugar, peanut butter, and nutritional yeast until smooth.
- Melt the chocolate chips in a double boiler set up, or in the microwave in 30-second intervals, stirring between each interval.
- One at a time, spoon 1-2 tsp of melted chocolate into the bottom of the cupcake liner. If necessary, move the chocolate with the spoon to cover the bottom completely.
- Place the cupcake tin into the fridge for 5 mins to harden the chocolate.
- Once the chocolate is hardened, add 1 tsp -1 tbsp of the peanut butter mixture in the middle of the cupcake liner. Careful not to get too close to the edge.
- Finally, cover each peanut butter mound with more chocolate, ensuring the tops are smooth and even.
- Place the cupcake tin into the fridge for 30-60s minutes, or until chocolate is nice and hard.
- Store in the fridge or a cool area.
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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Sara says:
So happy to have found this recipe! The addition of the nooch realllly gives it the spot on texture. A word of advice for fellow comment readers: The ratio of peanut butter filling to chocolate is a little more crucial than the recipe creator lets on with her ranges of measurements. If you are looking for an exact replica like I was, too much chocolate per cup will leave you wondering why you even bothered (my first test batch). The filling NEEDS to be the star. In order to achieve this, the TOTAL ratio per cup needs to be AT LEAST equal parts peanut butter filling to chocolate- hard to accomplish when there is up to 4 teaspoons of chocolate per cup. After playing around with it, I found that by creating the thinnest layer possible on the bottom, I was able to “save” the rest of the chocolate to adequately fill around the sides and the top. I used a food scale: 5g bottom, 15 grams filling, 10 grams topping, which translates to 1, 3, and 2 teaspoons respectively. At first I was worried about a little filling peaking though, and that stopped me from giving it enough. It is MUCH better to let some peak out than to end up with a chocolate hockey puck with only a kiss of peanut butter that took you 2 hours to make. Don’t pass up this recipe! My husband has not had a proper Reece’s in 22 years and he is going to be thrilled to taste these <3