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Say hello to my giant vegan peanut butter cup made with almond flour for a little extra protein boost! Holiday treats 🎁 should be as wholesome as they are delicious, and this healthy homemade peanut butter cup is one of my favorites. 😋 It’s gluten-free and dairy-free and tastes like the original. For more festive dessert recipes, try my pumpkin pie, giant chocolate chip cookie, and healthy snickers with dates.
❤️ Why You’ll Love This Vegan Peanut Butter Cup Recipe
My kids have been asking me to make this homemade peanut butter cup in a pan, and I always say, “Absolutely yes!” This no-bake recipe is a no-brainer–You have to make it. It’s easy, yummy, and more nutritious than other versions.
🍫 Vegan Peanut Butter Cup Ingredients
- Creamy Peanut Butter: Use natural peanut butter with only peanuts and salt.
- Almond Flour to keep it gluten-free
- Maple Syrup for sweetener
- Coconut Oil: Melt coconut oil and let it cool slightly.
- Vanilla Extract to improve the flavor
- Chocolate Chips or Chunks: Melt them to create the top, and you can mix some into the peanut butter layer if you like. Use milk or dark chocolate.
- Salt: Sprinkle a little flaky sea salt on the chocolate for a sweet and salty combo.
👩🍳 How to Make a Vegan Peanut Butter Cup
- Peanut Butter Base: Combine the peanut butter, almond flour, syrup, oil, and vanilla. If desired, mix in chocolate chips. Press into a springform pan lined with parchment paper and freeze for 30 minutes.
- Chocolate Top: Melt peanut butter and chocolate and pour over the PB layer. Freeze for an hour.
📹 Watch me make this easy homemade peanut butter cup recipe here.
🪄 Tips and Tricks
🍫 How to Melt Chocolate: You can microwave the chocolate and peanut butter in a microwave-safe bowl or set up a double broiler. Place the two ingredients in a glass bowl set over a pot of simmering water to melt the mixture slowly.
🗒 Variations
- Mini Peanut Butter Cups: If you don’t want a giant peanut butter cup, use a regular or mini muffin tin to make smaller ones.
🗒 Substitutions
- Chocolate Chips: If you’re dairy-free, use Enjoy Life Chocolate Chips. If not, use whatever chocolate chips or chunks you prefer.
- Nut Butter: Replace peanut butter with cashew or almond butter.
- Flour: Substitute coconut flour.
- Sweetener: Swap maple with honey.
- Oil: If you’re allergic to coconut, use avocado oil.
- Pan: Use a pie plate or 8×8-inch pan instead of a springform pan.
👝 How to Store
- Refrigerator: Store the vegan chocolate peanut butter cup in the fridge for a week.
- Freezer: You can also freeze it for three to four months. However, you may want to cut it into smaller pieces first so it’s easier to serve once frozen. To eat, let it sit at room temperature for a bit to soften.
🤔 Common Questions
I mix the peanut butter with almond flour to thicken it (and keep it gluten-free).
Natural peanut butter with no added sugar has many health benefits. Peanut butter is a good source of protein and fiber. It’s also high in vitamins E, B3, and B6 and minerals like magnesium and manganese.
Vegan Peanut Butter Cup
Equipment
- Springform pan
Ingredients
Peanut Butter Base
- 1 cup creamy peanut butter
- 2 cups almond flour
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- Optional: 1 cup chocolate chips or chunks, use Enjoy Life for dairy-free
Chocolate Topper
- 1 cup chocolate chips or chunks
- ½ cup creamy peanut butter
- Pinch of sea salt, optional
Instructions
- Line a springform pan with parchment paper.
- Peanut Butter Base: Stir the peanut butter, almond flour, maple syrup, melted coconut oil, and vanilla extract until combined. Mix in chocolate chips if using.
- Press the peanut butter mixture into the pan and freeze for 30 minutes.
- Chocolate Top: Melt the chocolate chips and peanut butter in a heatproof glass bowl over a double broiler or in the microwave. Stir to combine.
- Once melted, pour over the chilled peanut butter base. Sprinkle a pinch of sea salt on top for a savory touch if desired.
- Freeze for 1 hour. Store in the fridge.