An easy, four-ingredient recipe for vegan dark chocolate peanut butter cups made with simple, wholesome ingredients.
Dark chocolate and peanut butter — a classic pairing. These vegan dark chocolate peanut butter cups are simple to make and taste incredible.
You can choose your favorite dark chocolate, whether you prefer a higher cocoa percentage or something milder. The recipe works well with whatever dark chocolate you enjoy.
Ready to make these vegan treats? Let’s get started.
How to Make Dark Chocolate Peanut Butter Cups
Set
Place a 12-cup silicone mold on a baking sheet. Clear space in your freezer — you’ll need it later.
Make the Peanut Butter Layer
In a medium bowl, stir together the peanut butter layer ingredients: peanut butter, maple syrup, and coconut flour. Mix until thick and even.
Using a small scoop or spoon, drop portions of the peanut butter mixture into the silicone cups. Press and smooth each portion into an even layer.
Make the Chocolate Topping
Melt the dark chocolate and peanut butter together until smooth. You can use a double boiler or microwave in short intervals, stirring between each session.
Spoon
Divide the melted chocolate over the peanut butter layers, about 2 teaspoons per cup, and tap the pan gently to level the tops.
Freeze & Enjoy
Freeze the tray for 20–30 minutes, or until the cups are firm. Pop them out and enjoy your dark chocolate peanut butter cups.
The 4 Ingredients You Need
Peanut Butter
Use a smooth, natural peanut butter for best texture. Unsalted is preferred, but salted works if you like a touch of salt. The mixture should be creamy and pourable to combine well with the coconut flour.
Dark Chocolate
Dark chocolate pairs beautifully with peanut butter. Use dark chocolate chips or chop a dark chocolate bar to get the right amount. Choose the cacao percentage you enjoy.
Pure Maple Syrup
Maple syrup sweetens the peanut butter layer without refined sugar. Three tablespoons provide a balanced sweetness while keeping the cups vegan.
Coconut Flour
Coconut flour thickens the peanut butter layer, preventing it from being runny and producing a satisfying, sliceable filling.
Storing and Freezing Your Cups
Room Temperature & Refrigerator
Keep the cups refrigerated for the first day while the chocolate finishes setting. After that, you can store them at room temperature away from direct sunlight and heat sources for short periods. For best texture and freshness, refrigeration is recommended if your environment is warm.
Freezer
Store cups in an airtight, freezer-safe container for 1–2 months. Thaw at room temperature for a few minutes before serving.
Why You’ll Love These Vegan Peanut Butter Cups
These peanut butter cups are quick to make, require only four ingredients, and deliver a rich chocolate shell with a creamy, well-textured peanut butter center. They’re perfect for a dessert, snack, or sweet bite whenever cravings hit.
Notes and Shopping Tips
- Substitute your preferred dark chocolate or chocolate bar if you don’t have chips on hand.
- Natural creamy peanut butter gives the best mouthfeel; if your peanut butter is thick, stir it until smooth before measuring.
- Coconut flour absorbs moisture quickly — measure accurately so the peanut butter layer isn’t too dry.
Thanks for reading — I hope you enjoy making and sharing these vegan dark chocolate peanut butter cups.
Sending warm wishes, xo Demeter
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More Dark Chocolate & Peanut Butter Treats
- 4 Ingredient Healthy Peanut Butter Cookies (Gluten Free)
- Gluten Free Vegan Dark Chocolate Muffins (Dairy Free)
- 4 Ingredient Easy Vegan Chocolate Peanut Butter Bars
- Homemade Dark Chocolate Sea Salt Nut Bars
- 4 Ingredient Healthy No Bake Peanut Butter Cup Oat Bars
4 Ingredient Dark Chocolate Peanut Butter Cups (Vegan)
Equipment
- 12-cup silicone mold or lined muffin tin
- Small cookie scoop or spoon
- Microwave-safe bowl or double boiler for melting chocolate
Ingredients
Peanut Butter Layer
- 1/2 cup smooth peanut butter
- 3 tablespoons pure maple syrup
- 1/4 cup coconut flour
Dark Chocolate Topping
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup unsalted natural creamy peanut butter
Instructions
- Set a 12-cup silicone pan on a baking sheet or line a 12-cup muffin tin with liners. Clear space in the freezer.
- Make the peanut butter layer: In a medium bowl, combine the peanut butter, maple syrup, and coconut flour. Stir with a spatula until thick and smooth with no flour pockets.
- Scoop the peanut butter mixture into the prepared tray and press each portion into an even layer.
- Make the chocolate topping: In a microwave-safe bowl or using a double boiler, melt the chocolate and peanut butter together in short intervals, stirring until smooth.
- Spoon about 2 teaspoons of chocolate over each peanut butter layer and tap the pan to level.
- Freeze for 20–30 minutes or until firm. Pop out the cups and enjoy.
Notes
Storing: Refrigerate for the first day while the chocolate finishes setting. After that, keep in an airtight container at room temperature or in the refrigerator for up to 1–2 weeks.
Freezing: Freeze in an airtight container for 1–2 months. Thaw at room temperature for a few minutes before serving.
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