This recipe for vegan white chocolate peanut butter cups will become your new favorite treat if you like sweet white chocolate and smooth peanut butter together. With their smooth, nutty texture and melt-in-your-mouth texture, these little cups are great for a quick snack, a party treat, or even a homemade gift.
The best part? You only need four main ingredients and a few minutes of prep time. This recipe uses Santa Barbara Chocolate White Chocolate Baking Chips, but you can easily make it vegan by using cacao butter instead of white chocolate. With a simple process and delicious flavor, these cups taste just as good as store-bought ones — maybe even better.
Why You’ll Love This Recipe?
- Simple Ingredients – Four pantry essentials that work well together.
- Vegan-Friendly – Easy to adapt using plant-based options.
- Customizable – You can choose a different nut butter, or toppigs.
- Make-Ahead Friendly – Keeps well in the fridge, or freezer for busy days.
- Kid-Approved – Sweet, creamy, and fun to make together.
Ingredients You’ll Need
This recipe makes about 40 mini cups, or fewer if you use a standard muffin tin.
Ingredients:
- 4 cups Santa Barbara White Chocolate Baking Chips
(or use vegan cacao butter for a fully plant-based version) - 1 cup smooth peanut butter
(you can swap for sunflower seed butter if needed) - 2 tablespoons flour of choice
(coconut or oat flour works great) - 2 tablespoons milk of choice
(use any plant-based milk for a vegan option) - Strawberries – optional, but they add a nice fruity twist
That’s it! With these simple ingredients, you can make layers of creaminess that are sweet and have a light nutty taste.
Step-by-Step Instructions
1. Prep the Muffin Tin
Line a mini muffin tin with paper liners. You can use a 20-count mini tray or a 12-count standard tray if you prefer bigger cups. Once lined, set the tray aside.
2. Melt the White Chocolate
Set aside about half a cup of the white chocolate chips for later. In a microwave-safe bowl (or on the stove using a double boiler), melt the remaining 3 ½ cups of white chocolate chips until smooth. Stir gently to make sure the texture is silky and lump-free.
3. Create the Base Layer
Quickly spoon a small amount of the melted chocolate into each muffin liner. To make the bottom even, tilt the tray or use the back of a spoon. When all the cups are full, put the tray in the freezer for 10 to 15 minutes to let the chocolate set.
4. Make the Peanut Butter Filling
The filling needs to be made while the chocolate base chills. Put peanut butter and flour in a bowl and mix them together until they are well mixed. Be careful not to make it too runny. Add your milk of choice slowly, one tablespoon at a time, until the mixture is smooth and creamy.
5. Assemble the Layers
Take the tray out of the freezer once the chocolate bottoms have hardened. Scoop a small spoonful of the peanut butter mixture into each cup, flattening it slightly with your spoon or fingers. If you want to add a fresh touch, place a small piece of strawberry on top of each peanut butter layer.
6. Top with More Chocolate
Melt remaining half cup of white chocolate chips. Spread it on top of each peanut butter layer after it's melted to seal it. Cover the tops all the way around so the end is smooth.
7. Chill and Set
Place the filled tray in the refrigerator or freezer until the cups are firm. This usually takes about 20–30 minutes in the fridge or 15 minutes in the freezer.
The vegan chocolate peanut butter cups are ready to eat once they are set. Just take them out of the paper bags.
Tips for Perfect Peanut Butter Cups
- Work Quickly – White chocolate sets fast, so have everything ready before melting.
- Use Quality Chocolate – It tastes better when the chocolate is good. Santa Barbara Chocolate Baking Chips taste rich and creamy and melt very well.
- Choose Your Texture – If you want crunch, try adding chopped nuts or puffed rice to the peanut butter filling.
- Add Toppings – Put a little sea salt, coconut shreds or strawberry bits on top before the chocolate sets.
- Adjust Sweetness – Peanut butter can be sweetened or unsweetened, depending on your taste.
Flavor Variations to Try
Once you know how to make this base, you can add different tastes to it:
- Dark Chocolate Version: Use dark chocolate chips instead of white chocolate for a richer taste.
- Almond Butter Cups: Swap peanut butter for almond butter for a milder, nutty flavor.
- Cookie Crumble: For a fun change, put vegan cookies or graham crackers that have been crushed in between the layers.
- Berry Burst: Mix a bit of freeze-dried strawberry powder into your peanut butter filling for a fruity flavor boost.
Each variation adds its own character, and gives you a reason to make these cups again and again.
How to Store Them?
These vegan peanut butter cups are perfect for storing ahead of time.
- Room Temperature: Keep them in a sealed container for up to one week.
- Refrigerator: They will taste best if you keep them cold for up to two weeks.
- Freezer: Freeze for up to two months. Just let them thaw for a few minutes before eating.
They taste great cold — the peanut butter firms up slightly while the white chocolate stays creamy.
Why Homemade is Worth It?
You can choose every item when you make your own vegan peanut butter cups. Choose your favorite nut butter, and change how sweet they are. You can also make them as simple or fancy as you like. You can share them with friends, put them on dessert boards, or put them in lunch boxes.
These cups also look great when they are wrapped in small candy boxes or papers. They are great for parties or thoughtful homemade gifts. With their rich flavor, and soft texture, they’re sure to impress anyone who tries them.
A Sweet Little Treat for Any Occasion
Whether you’re craving something sweet after dinner, need a snack during the day, or want a treat for guests, these Vegan White Chocolate Peanut Butter Cups fit every moment. They’re easy, quick, and filled with flavor that satisfies both chocolate and peanut butter fans.
If you make a lot of them and put them in the fridge, you'll always have a tasty sugary snack on hand.
