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Do you love Reese’s Peanut Butter Cups? how about a guilt free version that tastes just the same??? Click and find out how!!!

Healthy Homemade Peanut Butter Cups (Vegan)

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Hi Bold Bakers!

Reese’s Peanut Butter Cups are definitely a favorite with you guys and for a good reason. Motivated by my love for this classic candy, I developed this recipe for amazing Healthy Homemade Peanut Butter Cups. This recipe is full of simple ingredients, and you probably already have them to hand. The combination of peanuts and chocolate is arguably the best.  Like you, I love a peanut butter cups, but I am conscious of the fact that they can be full of refined sugar, unhealthy preservatives, and unnatural flavors. Hence, this amazing recipe!

I know you are thinking it must be hard to create that peanut butter cup shape but it really is as easy as starting with some cupcake pan liners. From there, I mix up the chocolate sauce. Instead of using store bought chocolate, I melt together coconut oil, cocoa powder and maple syrup and that’s it.  You would not believe how lovely this chocolate sauce is, it makes the perfect base for my Healthy Homemade Peanut Butter Cups. After I spoon the chocolate mixture into the cupcake liners I pop it in the fridge to set and get on with the peanut butter filling. The filling is made with just 2 wholesome ingredients, peanut butter and maple syrup.

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The peanut butter mixture is layered on top of the chocolate base then covered with the remaining chocolate sauce. With the perfect rich chocolate outside and chewy peanut butter middle these are sure to cure you of all your candy cravings!

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4.41 from 5 votes
Healthy Homemade Peanut Butter Cups (Vegan)
Prep Time
30 mins
Total Time
30 mins
 
Servings: 16
Calories: 111 kcal
Author: Gemma Stafford
Ingredients
  • Chocolate:
  • 1/2 cup (4floz/115ml) coconut oil (Melt it first).
  • 1/2 cup (2oz/67g) cocoa powder
  • 2-3 tablespoons maple syrup (3 if you like things sweet)
  • 1/2 tsp salt
  • Peanut Butter Filling:
  • 1/3 cup (21/2oz/71g) peanut / almond butter
  • 1 tablespoon maple syrup
Instructions
  1. Line 12 mini muffin pans/cupcake pans with cupcake liners.
  2. In a large sauce pan combine coconut oil, cocoa powder, maple syrup, and salt. Warm over medium heat and whisk until fully combined. You can also do this step in the microwave.
  3. Spoon about 1 tablespoon into each liner. Smear the chocolate mix over the sides of the liner coating it completely with a thin layer of chocolate. This will create the sides of the chocolate cups.
  4. Place in the fridge for 10-15 minutes until they are fully hard.
  5. While they are chilling make the nut butter filling: In a small bowl, combine nut butter and the maple syrup. Stir until well mixed.
  6. Remove the chocolate from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it. *If the chocolate mixture has hardened, re-heat on a low burner in the same pan.
  7. Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard.
  8. To easily remove cups, run a butter knife around the edges then peel off the liner. Store in the fridge or freezer for up to 1 month.
Nutrition Facts
Healthy Homemade Peanut Butter Cups (Vegan)
Amount Per Serving (1 g)
Calories 111 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Sodium 95mg 4%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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38 Comments

Write a Comment and Review

  1. Pei Lin on October 30, 2018 at 7:28 am

    I tried the recipe. Is a bit bitter. The chocolate is more dry. My friend said milk chocolate still taste better with peanut filling.

    • Gemma Stafford on November 1, 2018 at 4:14 pm

      Yes, I do think it was the chocolate but this recipe uses cocoa and not melting chocolate so it will be a tad darker.

      Cocoa powder is really good for you and has no added sugar.

  2. Pei Lin Han on October 27, 2018 at 6:13 am

    Hi is there a video for this? So I warm the ingredients before I whisk them?

    • Gemma Stafford on October 27, 2018 at 1:29 pm

      Hi Pei,

      There isn’t a video for this recipe unfortunately. Yes melt all of the ingredient together then whisk.

      Hope this helps.
      Best,
      Gemma.

      • Pei Lin on October 30, 2018 at 7:31 am

        I didn’t really whisk it. I just warm and use a hand whisk to stir them.

      • Pei Lin Han on October 30, 2018 at 7:49 am

        I just warm and use a hand whisk to combine. Mine looks like a dark chocolate instead of milk chocolate. Did I add any ingredients less?

        • Gemma Stafford on November 1, 2018 at 4:13 pm

          hum, I’m guessing that actually has to do with the cocoa powder you used. Did you use dutch process? that can be very dark.

          Gemma.

  3. Elle on October 10, 2018 at 11:24 am

    Hi Gemma,

    Hello from Hertfordshire, UK! Could you sometime do an easy vegan billionaire’s shortbread, eg with dates! Love your recipes – they are so accessible. Thank you.

    • Gemma Stafford on October 11, 2018 at 4:49 am

      Hi Elle,
      It is good to have you with us in the UK, and a beautiful part of it too!
      I am thinking the vegan end of this will really be about the dairy. All of that is perfectly doable. Here are our current vegan type recipes (https://www.biggerbolderbaking.com/?s=Vegan). I have my thinking cap on now. (https://www.biggerbolderbaking.com/vegan-caramel-sauce/) caramel sauce here. Easy to make the cookie base with margarine, the block type, used for baking will be best. The chocolate may be the issue for you. Some dark chocolate is dairy free, and this will be indicated on the pack. Some can have vegan ingredients added to make a milk type chocolate, and there are a number of brands of this. I will add this idea to my list, it is a goodie!
      Meantime, you can have a go!
      Gemma 🙂

  4. LA on July 13, 2018 at 9:42 am

    Hi Gemma!
    I am not a huge fan of coconut oil; I was just wondering if you can taste the coconut in this recipe?
    Thanks!

    • Gemma Stafford on July 14, 2018 at 3:08 am

      Hi there,
      No, not so much, the peanut butter dominates,
      Gemma 🙂

  5. Alice on May 6, 2018 at 4:31 pm

    Made these with swerve sugar free sugar substitute. Yum! But mine look like dark chocolate not milk chocolate. Need more practice with the cup part tho….

    • Gemma Stafford on May 6, 2018 at 10:07 pm

      Delighted you like it, Alice!!! Thanks for your lovely comment 🙂

      Best,
      Gemma.

  6. christian conway on March 16, 2018 at 3:08 pm

    Hi Gemma,
    Huge fan here from your home land in Ireland, I watch so many recipes and cant wait to begin making them as you make the recipes easy to understand and your methods are easy followed.

    Cant wait for more!!!!!!!!!!!

    • Gemma Stafford on March 17, 2018 at 1:06 pm

      Aw thanks a million, Christian. I have a special place in my heart for my Irish followers.

      Happy St. Patricks day!!!

      Gemma.

  7. Casandra on March 6, 2018 at 10:31 pm

    Hi, thanks for all the recipes! What is golden syrup? Also do you ever use stevia?

    • Gemma Stafford on March 7, 2018 at 1:55 am

      Hi Cassandra,
      Yes, there is an alternative to chocolate chips, and it is a chocolate bar, chopped up! The difference is that chocolate chips are stabilized to hold up in a bake, and the chocolate bar will melt more readily.
      I do not personally use stevia, but it is a great sugar alternative. The problem is that it is super sweet. This means that it cannot supply the bulk of the sugar in a recipe. Also it will not caramelize, and this can be an important consideration in baking/browning/crisping etc.
      I hope this helps,
      Gemma 🙂

  8. AayushiM on February 25, 2018 at 7:01 am

    Hi Gemma,
    Can I use flavorless oil like sunflower oil instead of coconut oil??

    • Gemma Stafford on February 28, 2018 at 7:03 am

      Hi there,
      No, this will not work for this recipe. The coconut oil set hard, which is what is required here, light vegetable oil will remain liquid, I am sorry,
      Gemma 🙂

  9. Jonnie Fry on February 21, 2018 at 10:54 am

    Thank you soo mutch
    I am dariy free and rally benefit from your recipies Thank You also can you use dariy free spreadable butter instead of coconut oil ?
    Eg Flora
    Thanks Again
    Jonnie

    • Gemma Stafford on February 22, 2018 at 4:18 am

      Hi there Jonnie,
      NO! The reason for this is that it will not set up. Coconut oil hardens, like chocolate really, butter, a bit, spreadable margarine, not!
      The best margarine for any baking is a block of margarine, such as stork/Imperial etc. These are higher in fat content than the spreads. However I am not sure it would work for this recipe!
      Hope this is of help,
      Gemma 🙂

      • Jonnie Fry on February 22, 2018 at 12:53 pm

        Thank You

  10. Mila on February 21, 2018 at 9:58 am

    Hi Gemma, can you please do a Jamaican ginger cake or send me the recipe? Thanks 😊

    • Gemma Stafford on February 22, 2018 at 4:22 am

      Hi Mila,
      Here is a crock pot recipe. You caould bake this in the oven too, and treat it like my banana bread. Cover it to cool it.
      You should make this in a loaf pan. Bake at 180C/350F for about 35 – 40 mins, but watch it.
      If you have a crock pot/slow cooker use that! This is delicious!
      Gemma 🙂

    • Veena on June 17, 2018 at 1:39 pm

      Thanks Gemma for lovely recipes just wana ask can I use pronutro instead of oat flour

      • Gemma Stafford on June 18, 2018 at 2:46 am

        Hi Veena,
        Honestly I do not know! I have never used this cereal, but I understand it is widely used as a breakfast cereal. I think it is worth a shot! it should not be a fail,
        Gemma 🙂

  11. Luciana on February 19, 2018 at 4:09 pm

    Is there a sugar free substitute for maple syrup that I can use for this recipe?

    • Gemma Stafford on February 19, 2018 at 4:32 pm

      you could use agave, honey or a coconut sugar. Check out my sugar sub chart

  12. Nettra on February 19, 2018 at 4:01 am

    Gemma I am New on ur community …… happy to be here

    • Gemma Stafford on February 19, 2018 at 4:33 am

      Hi there Nettra,
      Good to have you here with us. We look forward to hearing your ideas, results and reviews,
      Gemma 🙂

  13. Mrinmayee on February 19, 2018 at 3:11 am

    Is there any substitute for maple syrup

    • Gemma Stafford on February 19, 2018 at 4:00 am

      Hi there,
      Yes! it will not be exactly the same but you can use Agave syrup, golden syrup, corn syrup, light honey, or a simple syrup made with brown sugar.
      Simple syrup: ration 1:2 one water to 2 sugar. (1 cup of water to 2 0f sugar).
      Place the sugar and water in a pot, bring to the boil, turn it down and allow the sugar to melt, every bit of it. Return to the boil and allow to boild for a few minutes. It will change from a watery consistency, to be syrupy. If you drop some on to a cold plate you will feel it become sticky. STOP.
      It will be good in a jar in the fridge for some time.
      I hope this is of help to you,
      Gemma 🙂

      • naomim on March 1, 2018 at 11:33 am

        You can also use date syrup/silan in recipes like this–I’ve used it and been pleased with the results, although i have not made this specific recipe.

        • Gemma Stafford on March 2, 2018 at 6:09 am

          Thank you for this tip, it is interesting!
          Gemma 🙂

  14. saprklesface21 none on February 18, 2018 at 10:22 pm

    I want it I like chocolate and glultin

    • Gemma Stafford on February 19, 2018 at 2:51 am

      Hi there,
      I have no idea what you mean!
      You can use chocolate to make these if you wish,
      Gemma 🙂

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