Vegan 3 ingredient peanut butter cups are such a fun homemade treat! Super easy, no baking required, and made with just 3 healthy ingredients.
Hey there, peanut butta cup!! Fine, I won’t call you that anymore.
But I will tell you how to make these vegan 3 ingredient peanut butter cups, cause now that it’s October, we’re pretty focused on Halloween, right? I was honestly never huge on halloween, and even less so now that I’m older.
What I do appreciate about halloween is the candy. Cause even as a health nut, you know ya girl appreciates some good chocolate. Pair that with any nut butter, and I’m hoarding it in my pillowcase not sharing with anybody. PS did any of you guys trick or treat with a pillowcase or was that just me?
So, these vegan 3 ingredient peanut butter cups take a few steps, but the most difficult part is waiting for stuff to chill, and they’re well worth the wait.
Ingredients for vegan 3 ingredient peanut butter cups
- Vegan chocolate chips: I used unsweetened chocolate chips, but use any vegan chocolate chips you like that melt well. You could also melt down a few vegan dark chocolate bars.
- Peanut butter: make sure to get oil-free, unsweetened peanut butter for the filling. A lot of store-bought nut butters have added oils and sugars, so check the ingredients! There should really only be peanuts and maybe a bit of salt.
- Medjool dates: dates give the peanut butter filling natural, fruit sweetness
Tips for making vegan 3 ingredient peanut butter cups
- Melt a little more chocolate, to be on the safe side. I always melt a little more chocolate than I think I’ll need, just so that I don’t run out in the middle of making these peanut butter cups. The amount listed in the recipe made about 10 cups, but my layer of chocolate was pretty thick. If you want it a little thinner and easier to bite into, feel free to use a bit less.
- Chilling is important. You’ll chill the bottoms while you prep the filling, then chill again with the filling, then chill one final time after you add the top chocolate layer. I know it can be a pain, but they’re well worth the wait time, and you want to be sure everything sets up.
- Have fun with it and don’t worry if they aren’t perfect! These get easier each time you make them, so don’t worry about being perfect the first time around. Also, feel free to add a little stevia or date sugar to your melted chocolate if you want that part sweetened, too. We just love rich, dark chocolate at our house and found the sweetened filling was enough. But go with what you prefer!
I think these vegan 3 ingredient peanut butter cups would be so fun to take to a halloween party, if you’re into that sorta thing! I haven’t dressed up in a couple years other than for school when I was teaching, but who knows, maybe this year I’ll go as a peanut butter cup. Or maybe just like, a girl that thoroughly enjoys peanut butter cups. Then I wouldn’t even need a costume!
Xo,
Sara
Vegan 3 Ingredient Peanut Butter Cups
Ingredients
- 2 cups vegan chocolate chips – I used PASCHA 100% unsweetened chocolate chips
- 1/4 cup oil-free unsweetened peanut butter
- 8 medjool dates
- Optional: stevia to sweeten the melted chocolate, if you'd like! You probably only need 1-2 tbsp if you want it sweetened, just mix it in once the chocolate is melted.
Instructions
- Line a cupcake tin with 10 paper liners.
- Melt 3/4 c of the chocolate chips in the microwave until totally smooth.
- Put about 1 tbsp of the melted chocolate into the bottom of each cup, and freeze for 15 minutes to set.
- To make the filling, blend the peanut butter and dates. Scrape down the sides a couple times until the dates seem to be chopped and incorporated into the peanut butter. Chill the bowl in the refrigerator for 15 minutes.
- Melt the remaining 1 1/4 c chocolate chips.
- Take out the filling and the pan with the already set chocolate, and measure out 1 tsp of the peanut butter filling into each cup, pressing slightly to spread toward the edges.
- Use the melted chocolate to cover the filling of each cup completely – you'll probably need a little over 1 tbsp for each cup. If there's extra, just put some more on each one until you're out of chocolate.
- Freeze the peanut butter cups for 30 minutes to set.
- Store leftovers in the fridge or freezer.
I just found this recipe from the bottom of the buckeye page. I love peanut butter cups so so much! I made a different vegan recipe a couple years ago, but they had vegan butter and lots of powdered sugar, so while they were vegan and satisfied my need for pb cups (yeah, I said my need LOL), they don’t really fit with how I’m trying to eat these days. These totally do!
Haha I can totally relate to the biological need for PB cups, right there with you on that one????and yesss so many good vegan recipes out there which is great, and nothing wrong with the less than healthy option for special occasions, but I love that these are really simple and healthy so we an enjoy them more regularly!