Vegan Chocolate Peanut Butter Cups
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
Vegan peanut butter cups - no bake, easy and delicious!
  • ¾ cup Earth Balance butter
  • ¾ cup unsalted, no sugar, no-stir crunchy or creamy peanut butter
  • ¾ cup graham cracker crumbs (lowfat ok)
  • ¼ cup coconut sugar, maple sugar or other granulated sweetener
  • 1 cup non-dairy chocolate chips
  • ¼ cup non-dairy milk
  • ¼ cup chopped peanuts
  1. Line a 12-cup muffin tin with foil liners and set aside.
  2. Melt the butter in a small saucepan over medium heat.
  3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.
  4. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Place filled pan in the refrigerator to set up the peanut butter mixture slightly while preparing the topping.
  5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted and the mixture is smooth and glossy.
  6. Spoon the chocolate mixture evenly over the peanut butter mixture.
  7. Top with chopped nuts.
  8. Place in the refrigerator to set for at least 2 hours before serving.
You can use paper liners, but the peanut butter mixture can make them look greasy so be aware of this if you're planning to serve them to anyone else. I like coconut sugar for a less sweet version of these, but brown sugar, organic white sugar or any other granulated sugar will work in place of the maple sugar. Be sure to use unsalted butter as Earth Balance butter has enough salt in it already for the recipe. If you aren't vegan, feel free to use non-vegan ingredients, the recipe will come out just fine!
Recipe by BakeNQuilt at