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Homemade Peanut Butter Cups (Gluten-Free, Vegan)

  • Author: Felicia Lim
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan


These 4-ingredient peanut butter cups come together so easily, make the perfect sweet treat, and the peanut butter-chocolate combination makes any day feel decadent. Perfect for celebrating during Halloween, the holidays or anytime that you need to satisfy your sweet tooth! Gluten-free and vegan too, so everyone can indulge!



For the chocolate layer:

For the Peanut Butter Layer:


  1. Line: Line a standard muffin mold with paper liners or silicon liners.
  2. Melt: Combine the chocolate chips and melted coconut oil in a microwave-safe bowl and heat for 30-second intervals, mixing to combine after each interval, until the chocolate is smooth and glossy. (It took me 3 intervals of 30 seconds each – so 1 min 30 seconds in total).
  3. Chocolate Base: Pour 1 to 2 teaspoons of melted chocolate in each muffin liner to cover the bottom of each liner (you will use approximately half the amount of melted chocolate). Let the chocolate layer set in the freezer for 10 minutes until firm.
  4. Make the Peanut Butter Mixture: When the chocolate layer is almost done, combine the peanut butter and coconut oil in a small microwave-safe bowl. Heat the mixture for 20 seconds in the microwave and mix well before adding powdered sugar and mixing until sugar is completely dissolved and you get a pourable mixture.
  5. Peanut Butter Layer: Once the chocolate base has set, pour 2 to 3 teaspoons of peanut butter mixture over each chocolate base. Place back into the freezer to set for another 10 minutes. 
  6. Final Chocolate Layer: If the chocolate mixture from before has solidified, simply heat it up in the microwave for 30-seconds intervals until smooth and glossy again. Pour 1 to 2 teaspoons of melted chocolate over the peanut butter layer in each muffin liner and freeze completely for at least 1 hour before eating. 


Chocolate Chips: I used semi-sweet vegan chocolate chips, but if you aren’t lactose-intolerant, feel free to use normal chocolate chips instead.

Coconut Oil: I personally prefer using refined coconut oil when cooking or baking because it has a more neutral taste compared to extra virgin coconut oil (which has a very strong coconut flavor), but go ahead and use whichever you prefer. Alternatively, if you are not lactose-intolerant, feel free to swap out the coconut oil for equal amounts of butter or ghee.

Peanut Butter: I prefer using unsalted natural peanut butter that doesn’t have any additives or preservatives (learn how to make 10-minute homemade peanut butter), but feel free to use whichever peanut butter you have on hand. Also, if you are allergic to peanuts, or simply want to use a nut butter alternative, feel free to use almond butter, cashew butter, or even sunflower seed butter in equal quantities instead.

Powdered Sugar: I used normal powdered sugar, but if you are diabetic or insulin-resistant, I recommend that you use Lakanto Powdered Sweetener (a 1:1 powdered sugar substitute that has zero glycemic index).

Storage/Freezing: If not eating immediately after making these, store them in an airtight container in the refrigerator for up to 10 days, or freeze in freezer-safe containers for up to 2 months.

Adapted from: Eating Bird Food

  • Category: Desserts
  • Method: Microwave
  • Cuisine: American

Keywords: homemade peanut butter cups

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