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4-Ingredient Healthy Vegan Peanut Butter Cups

4-Ingredient Healthy Vegan Peanut Butter Cups

These 4-Ingredient Healthy Vegan Peanut Butter Cups are Homemade healthy peanut butter cups that are easy to make right at home! Low carb, low sugar, vegan and gluten-free. Keep these in the fridge or freezer when you need a healthy treat.

Peanut butter cups! What a classic, I used to eat a whole packed of Reese’s Peanut Butter cups for breakfast several years ago.
They are just sooo good.

But as I started to eat healthier and understand food better, I thought the best way to go, is to just make it yourself. Especially when it takes roughly 15 minutes to whip these homemade peanut butter cups at home.

4-Ingredient Healthy Vegan Peanut Butter Cups

More gluten-free Cookie Recipes:

1. Easy Gluten-Free Vegan Almond Jam Cookies
2. Easy Crispy Vegan Apple & Oat Cinnamon Cookies
3. Easy Vegan Healthy Chocolate Quinoa Cookies

Do let me know how you found these Incredible 4-Ingredient Healthy Vegan Peanut Butter Cups you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Nutrition Servings: 5 mini cups Serving size: 1 peanut butter cup Calories: 324kcal Fat: 24g Saturated fat: 9g Carbohydrates: 16.1 Fiber: 5.2g Sugar: 6.1g Protein: 8.8g
You can easily store these 4-Ingredient Healthy Vegan Peanut Butter Cups in the fridge or freezer.

How To Make Homemade Vegan Peanut Butter Cups:


1 /1/4cup cup (250g) of 85% dark chocolate bar, dairy-free.

1 cup (250g) of crunchy or smooth peanut butter, depends on how you like it.

2 tablespoon pure maple syrup

2 tablespoon coconut flour


1. Line a mini muffin pan with 5 cupcake liners We’re only making half, but if you want you can double the recipe to make 10 mini cups.

2. Now it’s time to melt the chocolate: Place half the of the dark chocolate into a microwave-safe bowl and microwave in 30-second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.

3. Once the chocolate is melted, add 1 tablespoon to the bottom of each cup (about 1 heaping tablespoon ). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.

4. Once you’ve filled all the cups, place the pan in the freezer for just a few minutes to harden the chocolate. Make the peanut butter cup filling.

5. Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place 1 tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.

6. Spoon about 1 tablespoon of the remaining melted chocolate on top of the peanut butter, making sure you cover all of the peanut butter fillings.

7. Freeze for 5-10 minutes until chocolate is solid. Once cups are firm, you can store them in the fridge or freezer until ready to eat.

Recipe Notes:

Feel free to double the recipe if you want more cups. You can make these into large cups by using a regular muffin tin and liners. I would suggest doubling the recipe if you make large cups.

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  • Reply
    vurtil opmer
    6 February 2020 at 17h52

    Thanks – Enjoyed this article, how can I make is so that I get an email when there is a new post?

    • Reply
      6 February 2020 at 18h57

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