Vegan Chocolate Peanut Butter Cups

Oh, my friends, I’m not sure if I’m doing you any favors by giving you this recipe for vegan chocolate peanut butter cups. It’s kinda like giving candy to a baby, or chocolate to a chocoholic...I mean they are vegan and almost raw but still. Just don't eat them all at once, k?

If you like chocolate raise your hand. If you like peanut butter (or any nutbutter) keep it up. If you ate Reeces Cups as a kid and still do *cough* I mean now find them disgustingly sweet and know better for consuming all those chemicals then keep it held high. Okay you can let it down now, cause pretty soon you’ll need your hands to make these vegan chocolate peanut butter cups.

Omg these little guys are beautiful, so so rich and yummy and if you love to cook but aren’t the most precise knife in the drawer and like me, don’t super enjoy to bake then this is dedicated to you. (Heyo all you, “Oh I’ll just eyeball the flour, that looks like about a cup of sugar” folks out there!)

This is a no-bake, no-dairy, no-gluten, no-BS-Hershey-chemicals dessert that really only takes a few minutes of active time and a few more waiting for the freezer to do it’s thing. (That waiting is the most painful part of this deal.) Okay moving on. Here you go (you’re welcome and sorry).

Vegan Chocolate Peanut Butter Cups

Ingredients - makes 12


  • ½ cup virgin coconut oil
  • ½ cup unsweetened cocoa powder
  • 3 T agave nectar
  • 2 tsp vanilla extract


  • 1 ½ T peanut butter
  • 1 ½ T almond butter
    * you can do any nut butter here, all peanut butter, all almond, sunflower seed, etc.


  1. Stir the chocolate ingredients in a bowl until combined. You might need to mix vigorously to get all the cocoa powder chunks unchunked.
  2. Set out 12 cupcake liners on a tray, I have the reuseable kind but the paper sort works too. Scoop a spoonful of the chocolate on the bottom of the liner. Then, holding it in your palm, shake it like you’re rolling dice to get it flat on the bottom and reaching the sides. Do this for all 12 and put the tray in the freezer for about 5 minutes, or until hard.
  3. While the bottom layer of chocolate is freezing, mix together your nut butters in a bowl. Take the cupcake liners out and scoop a small spoonful on top of the chocolate. You want this to be a flat disc and, if possible, not touch the edges. Pop the tray back in the freezer for about 20 minutes or until nut butter is hard.
  4. Spoon enough chocolate on top to cover and go around the nut butter so that it meets the bottom layer of chocolate. Do the shakey thing again so that it flattens out. Then freeze again! Let them stay in there for another 10-15 because you want them to be really firm as you unwrap them to avoid mushing/breaking. Voila! Easy as pie, or easy as a homemade vegan Reeces Cup.

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