These 4-ingredient peanut butter cups are so easy, delicious and the perfect dessert to make ahead of Christmas, Easter, Halloween or any family gathering. Or whenever you need quick desserts or snacks to grab and go on a busy week, these better-than-Reese's peanut butter cups are simply the BEST! Plus, they are fully vegan, dairy-free and gluten-free.
No-bake vegan desserts are one of my favorite treats to make in the summer or when I want something easy and fast. I make these healthy chickpea truffles and this 5-ingredient easy cashew chocolate mousse often; my entire family loves them, or these no bake vegan protein cookies for lunch boxes.
But there is nothing better than classic peanut butter cups when you crave homemade chocolate + peanut butter candies. This is a super-easy recipe made with only 4 ingredients that you can make in under 15 minutes. The hardest part is to let them sit in the fridge for an hour for them to set!
Make them for kids's birthday parties, during the holiday season, in the summer when you avoid turning on the oven, or anytime you are looking for easy-to-grab dessert ahead of a busy week.
Let me know if you give them a try! ❤️
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❤️ Why you will love this recipe
- Easy recipe made using only 4 ingredients you probably already have in your pantry
- Great make-ahead treat for parties and holiday celebrations, such as Christmas, Easter, Halloween and Mother's Day
- No baking required
- Makes for a high-protein snack, thanks to the peanut butter filling
- Much cheaper and healthier than buying peanut butter cup candies at the store
- Fully vegan and gluten-free
🗒 Ingredient notes (+ substitutions)
- Peanut butter: use natural peanut butter (that has a pourable consistency) made only with peanuts and salt if possible. I prefer smooth peanut butter but crunchy peanut butter is fine too and will give more texture.
- Chocolate: you can use your favorite kind of chocolate for this recipe, but make sure there is a little sugar (or at least bittersweet) because there is no added sugar in the chocolate layer. I used the vegan dark chocolate chunks from Enjoy Life.
- Coconut oil: just a small amount is added to the chocolate layer to help create a softer texture once chilled. Use refined coconut oil to avoid a coconut flavor.
- Sugar: I used cane sugar, which gives the peanut butter middle part a crunchy bite. You can also use regular white sugar or powdered sugar for a smooth texture.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Flavoring ingredients: to the peanut butter mix, add some vanilla extract or cinnamon for a different flavor profile.
- More texture: you can include more ingredients in the center, such as finely shredded coconut or chopped peanuts. Just press it into the peanut butter mix before pouring the second layer of melted chocolate on top.
- Decorate: if making them for a birthday party, then garnish with rainbow sprinkles or drizzle some melted white chocolate over to create a swirl.
- Sweet and salty treat: I highly recommend garnishing the cups with coarse sea salt before transferring them to the fridge!
🍽 How to make 4-ingredient peanut butter cups
Step 1: Add the chocolate chunks and coconut oil into a medium bowl.
Step 2: Melt using the microwave (start with 1.5 min, then warm for 20 seconds at a time until the chocolate is soft), let the bowl rest on the counter for 1 minute, then stir until completely melted and uniform.
Step 3: Line a muffin pan with paper liners, then add a teaspoon to each of them. Use the back of the spoon to spread the chocolate so it covers the whole bottom surface, then chill for 15 minutes in the fridge or until set.
Step 4: Meanwhile, add the peanut butter and sugar to a medium bowl.
Step 5: Whisk until uniform.
Step 6: Divide the peanut butter mix in between the 12 cups (about 1 heaping tablespoon each).
Step 7: Warm up the rest of the chocolate for 20-30 seconds if needed and then divide it over the cups (about a heaping tablespoon each). Then grab the whole pan and tap a few times on the counter to help even out the top surface.
Step 8: Sprinkle some sea salt over if desired and chill in the fridge for at least an hour before enjoying.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Helpful tips
- Make sure to use paper liners for easy unmolding. Silicone molds would work too!
- You can shape the peanut butter cups the way you want since it is a no-cook recipe. You could make mini cups if you have a mini muffin pan too.
- Make sure NOT to warm up the chocolate mix for too long or it could cook it and make the chocolate harder. The idea is to mostly melt it in the microwave (1.5-2 minutes) and let it rest for one extra minute on the counter for the chocolate to finish melting.
- You can also melt the chocolate in a double boiler on the stove!
❗️ Storage tips
To prevent the chocolate from getting too soft or melting, I recommend keeping them in an airtight container in the fridge. If you prefer to enjoy them when the chocolate is a little softer, then just leave it on the counter for 15 minutes before enjoying.
❓ FAQs
Yes, you can freeze them in an airtight container for up to 3 months. Let them thaw in the fridge overnight or at room temperature for about 15-30 minutes.
Yes! Simply swap the peanut butter for pumpkin seed butter or sunflower seed butter, and make sure your chocolate is nut-free as well.
🌱 More no-bake dessert recipes you might like
I hope you enjoyed these 4-ingredient peanut butter cups! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
4-ingredient Peanut Butter Cups (Vegan, Gluten-Free)
Equipment
- Muffin pan
- Muffin liners
- Measuring spoons and cups
Ingredients
- ¾ cup unsweetened natural peanut butter
- ⅓ cup brown sugar or cane sugar
- 2 cups dark chocolate chips - I used the chocolate chunks from Enjoy Life
- 1 tbsp refined coconut oil - divided
Instructions
- In a medium bowl, add the chocolate chunks and coconut oil, then melt using the microwave (start with 1.5 minute, then add 20 seconds at a time). Let the bowl sit on the counter for about one minute, then whisk until smooth and uniform. Warm up for another 10-20 seconds if needed. You can also melt on the stove in a double boiler.
- Line a muffin pan with 12 muffin paper liners. Transfer 1 teaspoon of the melted chocolate to each paper, then use the spoon to spread the chocolate all over the bottom surface. Transfer to the fridge for 10-15 minutes.
- Meanwhile, add the peanut butter and sugar in another medium bowl, whisk until combined and set aside.
- When the chocolate bottoms are set, then divide the peanut butter mixture between the 12 cups (about a heaping tablespoon each). You can leave the peanut butter layer in a ball or gently press it so it covers the whole surface. Then, warm up the rest of the chocolate sauce if needed and divide the rest in between the cups by pouring it over the peanut butter (about 1 generous tablespoon each). Sprinkle with coarse salt, if desired, and transfer in the fridge for an hour or until set before enjoying.
Video
Notes
- Make sure to use paper liners for easy unmolding. Silicone molds would work too!
- You can shape the peanut butter cups the way you want since it is a no-cook recipe. You could make mini cups if you have a mini muffin pan too.
- Make sure NOT to warm up the chocolate mix for too long or it could cook it and make the chocolate harder. The idea is to mostly melt it in the microwave (1.5-2 minutes) and let it rest for one extra minute on the counter for the chocolate to finish melting.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Really yummy and easy!
Great! So glad you enjoyed!