These delicious PB2 peanut butter cups with a vegan chocolate layer will melt in your mouth! They are similar to Reese’s cups, however, this version is dairy-free, refined sugar-free, gluten-free, and easy to make without an oven! A delicious no-bake recipe that is perfect for dessert!
Vegan Peanut Butter Cups
These are the most epic vegan peanut butter chocolate cups without a doubt. Seriously, this is actually my most favorite sweet treat, I am not kidding. They remind me a little of Reese’s cups, but I prefer my homemade vegan version.
If you love peanut butter and chocolate you have to give this recipe a try, you certainly won’t regret it!
Even my boyfriend loves this dessert, even though he is more the savory guy. The base is really very simple as it’s made with two ingredients only, peanuts and dates. However, you can use any other nuts of choice, for example, walnuts or hazelnuts.
You only need 6 ingredients in total to make these PB2 peanut butter cups and you won’t need to spend more than 20 minutes in the kitchen. The cups require no baking, but they need to go in the freezer overnight or for at least 2-3 hours to set.
If you use cocoa butter, they will get a little firmer and will be easier to unmold (I use a cupcake silicone mold) but in my opinion, they taste slightly better with coconut oil. You can try both versions and let me know which one you prefer!
PB Powder Recipe
I started experimenting with PB powder recipes a couple of years ago. I really like how you can make your own low-fat peanut butter from a PB powder.
You can use PB2 powder to make these peanut butter cups or try out a different brand like PBfit. I also tried this peanut flour brand. They are all quite similar and contain roasted partially defatted peanuts. PB2 and PBfit both contain a little sugar and salt. If your brand doesn’t contain salt, just make sure to add a pinch of it. There is no need to add any sugar since the maple syrup makes these PB cups sweet enough.
You could actually also use regular peanut butter, however, then you will need to tweak the recipe a bit. If you do, then definitely leave out the water and maybe also reduce the amount of maple syrup.
This Recipe Is:
- Easy to make
- A delicious no-bake recipe
- Vegan (dairy-free, eggless)
- Refined sugar-free
I made these protein peanut butter cups so many times, actually, I lost count. But I am still not tired of eating this dessert because it’s super yummy.
If you give this recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them!
Make sure to visit my other vegan peanut butter recipes:
- Healthy PB Cookies (Keto, Vegan)
- Peanut Butter Mousse
- 3-Ingredient Vegan Peanut Butter Cookies
- 5-Ingredient PB Crunch Bars
- PB Chocolate Cake
PB2 Peanut Butter Cups
- 8-9 small (60 g) dates
- 5 tbsp (60 g) peanuts
- Process peanuts and dates in a food processor for about 10 seconds.
- Press the dough into 6 muffin cups (silicone molds work best).
- Melt the cacao butter OR coconut oil on low heat (e.g. in a double boiler or in the microwave).
- In the meantime, add all other ingredients to a bowl and stir with a spoon until it has a smooth consistency.
- Add the melted cacao butter OR coconut oil and stir again until all ingredients are combined.
- Pour the PB filling on top of the crust.
- Put the mold into the freezer for about 30 minutes.
- Proceed with the chocolate filling as you did with the PB filling.
- Fill the chocolate filling on top of the PB filling.
- Put the mold into the freezer overnight or for at least 2-3 hours.
- Enjoy the peanut butter chocolate cups cold but not frozen! Store leftovers in the freezer.
Nutrition information is an estimate and has been calculated automatically
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