Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Homemade Vegan Peanut Butter Cups Recipe

I love giving homemade food gifts for the holidays. And over the years, I've given everything from mini pound cakes to barks and brittles, spiced nuts and any and all manner of cookies.

I clearly love to bake.

But there are years (and it seems like they're coming more frequently than ever before) when there's just less time to devote to marathon baking sessions.

And the past few years have seen a drastic increase in gluten allergies, lactose or egg sensitivities, and friends and family who have turned to vegan diets for health or lifestyle reasons—all of which can make giving food gifts tricky.

So I thought it would be fun to come up with a gift-worthy treat that used minimal ingredients and could be easily (and quickly!) executed, with a high yield. I also wanted something that was naturally gluten- and egg-free, but could (with the appropriate ingredients) go vegan and peanut-free too if needed.

May I present the most delicious chocolate-peanut butter cups you've ever had?

These darling cups look fancy—and taste absolutely delicious!—but are super easy to make. You can tweak the ingredients to suit your preference (and that of your recipients), and in an afternoon turn out dozens of gift-ready treats.

Pack these up in a cellophane bag or gift box, adorn with a tag and ribbon, and you've got an edible gift that everyone can enjoy, with more time for you to enjoy the holiday season!

Recipe: Chocolate-Peanut Butter Cups

Yields: 24 cups (can be easily doubled, tripled or halved)


  • 2 cups chocolate chips (dairy-free or regular)
  • 2 teaspoons coconut oil
  • 1 cup peanut butter (can substitute with any nut or seed butter)
  • 1/2 cup non-dairy spread (can substitute with unsalted butter)
  • 1 cup confectioners' sugar
  • flaky sea salt, such as Maldon


  1. Line a mini-muffin tin with 24 paper liners.
  2. In the top half of a double boiler set over barely simmering water, melt the chocolate chips and coconut oil until smooth. Spoon about a teaspoon into each liner. Rap the tin on your counter top several times to level the chocolate, and place in the freezer for about 15 minutes to set.
  3. Using an electric mixer beat the peanut butter, non-dairy spread and confectioners' sugar until smooth. Spoon a teaspoon atop the chocolate layers and lightly pat down the tops with the back of a spoon (or a clean finger).
  4. Spoon enough of the remaining melted chocolate atop the peanut butter layer to cover, and rap the tin again to level. Sprinkle the tops with a bit of the salt and return to the freezer to set.

Love this? Follow us on Pinterest.

Images via Sheri Silver

More from food