Vegan Reeses Peanut Butter Cups

Vegan Reeses Peanut Butter Cups RecipeThis 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!

Vegan Peanut Butter CupsI 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 Peanut Butter Cups RecipeVegan Reeses Peanut Butter Cups

DAIRY-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:

  1. Semi-Sweet Chocolate Chips or Dark Chocolate of choice
  2. Powdered Sugar
    (it helps with texture and sweetness)
  3. 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!)
  4. 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

Edgy Veg Reeses Peanut Butter CupsHOW 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

5.0 from 4 reviews
Vegan Reeses Peanut Butter Cups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12-15 cups
Ingredients
Instructions
  1. Place 12 small cupcake liners into a 12-cupcake cupcake tin.
  2. In a medium-sized bowl, stir together, powdered sugar, peanut butter, and nutritional yeast until smooth.
  3. Melt the chocolate chips in a double boiler set up, or in the microwave in 30-second intervals, stirring between each interval.
  4. 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.
  5. Place the cupcake tin into the fridge for 5 mins to harden the chocolate.
  6. 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.
  7. Finally, cover each peanut butter mound with more chocolate, ensuring the tops are smooth and even.
  8. Place the cupcake tin into the fridge for 30-60s minutes, or until chocolate is nice and hard.
  9. Store in the fridge or a cool area.
Nutrition Information
Serving size: 1 piece Calories: 233 Fat: 15.7g Carbohydrates: 21.9g Sugar: 19.8g Protein: 4.5g

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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5 Comments

  • John Rush says:

    Omg, I used to crush so many peanut butter cups when I was younger! I would legit trade for them at Halloween so that’s all I would have left!

    Another killer recipe Candice!

  • Molly says:

    I think this post went up less than a week ago and I’ve already made it twice. No need for store bought candy

  • Andrei says:

    So I experimented to find the perfect layering in different rows of a muffin tin (4×3) and thought others might be interested in the best measurement.

    First row: 1 tsp chocolate & 2 tsp PB & 1 tsp chocolate
    2nd row: 2 tsp chocolate & 2 tsp PB & 2 tsp chocolate
    3rd row: 2 tsp chocolate & 1 tbsp PB & 2 tsp chocolate
    Last row: 1 tsp chocolate & 1 tsp PB & 1 tsp chocolate

    Personally, the 3rd row with 1 tbsp of PB mixture was the best and was similar to Reese’s peanut butter cup because of the larger amounts of PB in the center. If you don’t like a lot of peanut butter, I would recommend the last row: 1 tsp chocolate & 1 tsp PB & 1 tsp chocolate (it was a perfect balance and smaller bite-size)

    Next time I would try 1 tsp chocolate, 1 tbsp PB & 2 tsp chocolate (just because 2 tsp on the bottom and 2 tsp on top was too much chocolate for my personal liking

  • Rebecca says:

    These look incredible!! I use to make your old Reese’s recipe when I went vegan (but now I just buy the vegan peanut butter cups at the store when I have a craving even tho theyre expensive). I’m trying to save money and would love to make a batch and freeze them for whenever I have a craving! Came at perfect timing for Halloween goodies too!

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