Enjoy dairy-free white chocolate peanut butter cups at home with just two ingredients. This copycat white chocolate Reese’s is a sweet treat that can be made sugar-free and even peanut-free. Plus, the recipe is super simple, everyone can make it.
When I shared my recipe for vegan white chocolate a week ago, I already had these white chocolate peanut butter cups living in my imagination, just waiting to be made (and devoured). Not only is this recipe dairy-free, but by using homemade white chocolate, you can be in control of how much sugar is in the recipe too. You can even make this vegan dessert without any sugar at all, using a sugar-free sweetener like powdered Erythritol instead.
I’ve already shared PB2 Peanut Butter Chocolate Cups previously, along with other peanut butter inspired snacks like Peanut Butter Truffles and Healthy Peanut Butter Cookies. Now, I’m finally combining my love for peanut butter with my love for white chocolate too.
Best of all, these white chocolate Reese’s require just a few simple steps and a little patience (waiting for them to set), and then you can store them in the fridge or freezer for a grab and go snack for weeks (or even months!).
All you need for these peanut butter cups are just two ingredients:
- White chocolate: I use homemade, you could use store-bought too.
- Peanut Butter: You can use store-bought peanut butter (I like creamy natural peanut butter), make your own, or even use another nut butter. For a nut-free option, use a seed butter like sunflower seed butter.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make White Chocolate Peanut Butter Cups
Step 1: Prepare the white chocolate
- If you’re using store-bought chocolate, first melt it in a double boiler (or microwave at 15-20 second increments, stirring in between). If you’re using homemade chocolate, prepare it up to the point of pouring it into molds.
Step 2: Fill the cupcake liners
- Pour about 1 1/2 tablespoons of melted chocolate into each silicone cupcake liner (or a regular cupcake liner inside a muffin tin) and chill.
For layered vegan peanut butter cups, pour in the chocolate and chill as-is. If you want the peanut butter to be hidden inside the white chocolate casing then slightly tilt the liner clockwise, so it creates a kind of ‘bowl’ shape, higher at the edges than the center (this works better with store-bought chocolate).
- Add about 1/2 tablespoon of peanut butter (or nut/seed butter of your choice) over the chilled white chocolate. Place them back in the freezer to chill for 5 minutes.
- Finally, top with another 1 1/2 to 2 tablespoons of melted white chocolate and chill one final time, until fully set. Then, remove from the cupcake liners and enjoy!
How To Store Homemade Reese’s?
If you’re using homemade white chocolate: Store leftovers in a container in the fridge for up to 2 weeks. Alternatively, store them in the freezer for between 2-3 months.
If you’re using store-bought white chocolate: You can keep them in the refrigerator for up to a month. Alternatively, store them in the freezer for between 3-4 months.
What can I use instead of peanut butter?
Although this recipe is a copycat white Reese’s, there’s no need to use peanut butter. Any nut or seed butter will work; cashew, pistachio, sunflower seed, etc.
Can I thicken the peanut butter filling?
Yes, there are several ways to do this;
- First, if you add powdered sugar to the peanut butter, this will naturally thicken it.
- However, if you’re avoiding adding too much additional sugar then you can add flour to the peanut butter: For a ‘fudgy’ peanut butter center, add a little coconut flour, oat flour, or almond flour to the peanut butter.
If you add too much, then add a little plant-based milk until you reach your desired texture. I didn’t add any powdered sugar or flour, as I prefer a creamy center.
Alternatively, to make a chunky/crunchy filling then you can use chunky peanut butter, or add crushed graham crackers (or these Vegan Vanilla Wafers) or an unsweetened ‘rice puff’/quinoa puff style cereal.
Recipe Notes & Variations
- If your peanut butter includes no salt, then add a pinch. It will nicely balance against the sweetness of the chocolate in these homemade Reese’s.
- This recipe makes six regular-sized white chocolate fat bombs or many more if using mini cupcake liners.
- You can make peanut butter & jelly cups by reducing the amount of peanut butter you add to each cup and adding some jam/jelly instead (on top of the nut butter). Raspberry, strawberry, and grape will work well.
- If using store-bought white chocolate, it’s worth noting that they don’t all taste or melt the same way. It may be best to buy a couple (or more) brands to experiment with.
- Feel free to top the white chocolate Reese cups with toppings of your choice. Crushed nuts, freeze-dried fruit (like raspberries), sprinkles, etc.
Other Vegan Snack Recipes
If you enjoyed these vegan peanut butter cups, then you might enjoy these other simple vegan treats:
- Homemade Ferrero Rocher
- 3-Ingredient Coconut Balls
- 6-Ingredient Vegan Coconut Cups
- Lemon Coconut Balls With Cranberries
- 3-Ingredient Vegan Peanut Butter Cookies
- Energy Bliss Balls
If you give this vegan white chocolate peanut butter cups recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
White Chocolate Peanut Butter Cups (Reese's)
- 8 oz (225 g) vegan white chocolate (I used homemade)
- 1/3 cup (80 g) peanut butter (see notes)
- Make a batch of this vegan white chocolate OR use 8 oz of store-bought white chocolate of choice.
- If using store-bought white chocolate, melt it in a double boiler (or in a microwave). Then pour about 1 1/2 tablespoons of the melted chocolate into a silicone cupcake liner or a regular cupcake liner (placed in a muffin tin). Chill in the freezer for about 5 minutes.Note: If you're using homemade chocolate, prepare it up to the point of pouring it into molds.
- Then, add about 1/2 tablespoon of peanut butter, freeze again for 5 minutes. Finally, top with 1 1/2 to 2 tablespoons of melted white chocolate. Repeat these steps with the remaining mixture.
- Freeze or refrigerate until set. Remove from the cupcakes and enjoy! Store leftovers in the fridge or freezer.
- Peanut butter: Even though these are PB cups, you can use sunflower seed butter if you can't eat peanut butter.
You can melt your peanut butter slightly and mix it with powdered sugar (or powdered Erythritol) if you want to make it sweeter. I didn't add any sugar, since the chocolate is sweet enough. If your PB doesn't contain salt, simply add a pinch of salt. For a 'fudgy' peanut butter center, add a little coconut flour, oat flour, or almond flour to the peanut butter, similar to the recipe of my friend Arman.
- The recipe makes 6 cups (regular size) or a lot more if using mini cupcake liners. One serving is 1/2 of a PB cup.
- Check out the step-by-step photos in the blog post.
Nutrition information is an estimate and has been calculated automatically