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Vegan Peanut Butter Cups (CopyCat Reese’s) Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (melting and setting chocolate)
  • Total Time: 55 minutes (including chilling time)
  • Yield: 9 peanut butter cups
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

These Vegan Peanut Butter Cups are a delightful dairy-free and egg-free version of the classic Reese’s treat. Featuring a rich, smooth peanut butter filling encased in melting vegan chocolate, they offer a perfect balance of sweet and salty flavors. Easy to make with simple ingredients, these homemade cups are perfect for snacking, gifting, or satisfying your chocolate cravings without any animal products.

Ingredients

Scale

Chocolate Coating

  • 300 g vegan chocolate
  • 1 teaspoon flaky sea salt (for finishing)

Peanut Butter Filling

  • 175 g smooth peanut butter
  • 40 g powdered sugar (confectioner’s/icing sugar)

Instructions

  1. Prepare Muffin Tray: Line a muffin tray with 9 muffin cases to hold and shape your peanut butter cups while they set.
  2. Melt Chocolate: Finely chop the vegan chocolate and place it in a heat-resistant bowl. Set this bowl over a saucepan filled about a quarter with simmering water (bain-marie). Stir the chocolate occasionally with a rubber spatula until fully melted and smooth.
  3. First Chocolate Layer: Spoon one tablespoon of the melted chocolate into each muffin case. Tilt and swirl the cases so the chocolate coats the bottom and sides evenly. Place the tray in the refrigerator for at least 10 minutes to let this layer firm up.
  4. Prepare Filling: In a separate bowl, mix the smooth peanut butter and powdered sugar together with a spoon until the mixture is smooth and consistent.
  5. Fill Cups: Distribute the peanut butter mixture evenly among the 9 chocolate-lined muffin cases, using either a piping bag or a spoon. Gently shake the tray to help level the filling evenly across all cups.
  6. Top with Chocolate: Pour the remaining melted chocolate over the peanut butter filling to seal each cup. Place the tray back in the refrigerator and chill for 30 minutes until fully set.
  7. Finish and Serve: Once set, sprinkle a pinch of flaky sea salt on top of each peanut butter cup for a perfect sweet-salty balance.
  8. Storage: Store the cups in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Keep them in muffin liners or separated by parchment paper to prevent sticking.

Notes

  • Use powdered sugar to keep the filling smooth without graininess. Regular granulated sugar will not dissolve well in the peanut butter.
  • Ensure the chocolate is vegan to keep the recipe completely plant-based.
  • Swirling the chocolate ensures an even coating that helps seal the peanut butter inside.
  • Storing the cups in the fridge prevents melting but bringing them to room temperature before serving enhances flavor.

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Find it online: https://craveablepins.com/vegan-peanut-butter-cups-copycat-reeses-recipe/