Vegan Chocolate Peanut Butter Cups

by Angela (Oh She Glows) on December 30, 2009

I told you I was in the mood for comfort food, right?


Oh boy.  Someone hold me back.IMG_8587

Vegan Chocolate Peanut Butter Cups

This recipe took a total of 20 minutes to make- including clean up! They require no baking as well. What could be easier than that!?


  • 1/2 cup vegan butter or margarine
  • 3/4 cup crunchy peanut butter (preferably unsalted)
  • 3/4 cup vegan graham cracker crumbs or 10 graham cracker squares
  • 1/4 cup Turbinado sugar (brown sugar probably works too)
  • 1 cup grain-sweetened, nondairy chocolate or carob chips (I used vegan dark chips)
  • 1/4 cup almond milk
  • 2 T chopped peanuts, for garnish (optional)
  • 1 T chia seeds, for garnish (optional)
  • 1-2 T ground almonds, for garnish (optional)
  • Line a 12-cup muffin tin with paper liners or reusable liners

Directions: Melt the vegan margarine/butter in a medium saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts and chia seeds. Place in the freezer for 60-75 minutes until firm.

[Recipe adapted from The Kind Diet]


I used both reusable and paper liners and I was delighted that both kinds worked fabulously and did not stick. They were easy as pie to peel off.

Of course I had to sprinkle them with chia seeds!


These are quite possibly the most dangerous vegan dessert I have ever made.

Definitely not your everyday indulgence (I imagine they are very high in calories!), but man are they awesome!!!!


These would be a huge hit at a party and would go like hot cakes. Mmmmmmmm.

Next time I would make these using a mini muffin tin as they are very rich!


My life as a vegan would now be complete if only there was a decent vegan cheese!

Glo Bakery News

Glo Bakery is kicking off the New Year with a brand spankin’ new Variety Pack.

The Healthy Resolution Fit Packs will be going on sale tomorrow morning (New Years Eve) including the reveal of Glo Bakery’s newest Glo Bar called CRAVE. Stay tuned for the details!




Enjoy your hump day!


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{ 37 comments… read them below or add one }

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Hillary @ Nutrition Nut on the Run December 30, 2009 at 9:09 pm

I can’t wait to learn more about the new bar, CRAVE!


misti December 30, 2009 at 10:25 pm

If I didn’t have all of the ‘bad’ yummy food in the house at the moment I’d totally make those. I saw them in her book as well and was tempted to make them. Maybe in a few months when I get rid of everything else!


Maggie December 30, 2009 at 10:26 pm

These sound amazing! I might have to try them.


Meredith (Pursuing Balance) December 30, 2009 at 10:45 pm

These look heavenly!


michelle December 30, 2009 at 10:57 pm

Can almond milk be substitued with soy milk? I have an almond allergy.


Meg's Gut December 30, 2009 at 11:11 pm

These look so good! I wish I could eat chocolate.


Alex December 31, 2009 at 12:58 am

um… who just licked my computer screen?
day-um, girl… delish!


Dominic December 31, 2009 at 1:59 am



Danielle December 31, 2009 at 2:45 am

Oh my gosh, these sound/look beyond amazing! I will make them as soon as I possibly can… and then try not to eat the whole batch ;) hope you got a chance to take a look at my top ten in 2010 this is bonus #11, haha!


erica December 31, 2009 at 4:16 am

that looks absolutely amazing!! i love peanut butter cups!


::christine:: December 31, 2009 at 9:18 am

God Bless You for this comfort food recipe. I know what I’m making over the weekend :)


Nicole (the other one) December 31, 2009 at 9:21 am

So this might be a stupid question, but what’s wrong with a little cheese? I mean I get the ethical issues associated with veganism. But I personally have several farms nearby and they have happy little goats and happy little cows that frolick in the field all day. They are milked by hand. So if you really like cheese, and the animal is treated well…what’s so bad about a little cheese? I know some people feel cow’s milk is meant for baby cows only and that it’s unnatural for humans to drink it? Is that it? Just wondering…


Alyson March 30, 2015 at 5:13 pm

Going with the vegan aspect and ethical point. Vegans don’t consume/wear/use any animal products and don’t participate in any form of animal exploitation. We have no way of asking an animals permission to use their products and using them without permission is considered exploitation by these standards. Technically yes cows milk is meant only for their offspring. These animals may appear happy, but in order to continuously produce milk for human use they must remain constantly pregnant. This is done (even on happy farms) through artificial insemination aka rape. Veganism also does not support the oppression of anyone no matter what species nor does the lifestyle advocate sexual assault.
From a plant based standpoint, yes consuming it is unnatural and it is full of cholesterol. Cheese contains casein, the protein found in dairy that many people actually have an allergy to and may not realize. Cheese also contains an opiate like substance that is meant to have a calming affect on calves, but is addictive and has side effects for humans. On top of that cheese also contains a chemical that triggers headaches and migraines.
I was vegetarian for 21 years and the last two years of that I was suffering from migraines once a week that lasted 2-3 days and included vomiting and blurry vision. Once going vegan the frequency became less and less and I now no longer get migraines at all. There are many reasons, for me personally it is both ethical and health reasons. To each their own.


Lindsay December 31, 2009 at 9:30 am

Oh my gosh… these look incredible!!! I can’t wait to make them :) Thanks for all of your great recipes


kellsey ruppel December 31, 2009 at 11:06 am

These look to die for! Watch out Reese’s hahaha!!!


Amanda L December 31, 2009 at 3:31 pm

These look great. I never thought about making peanut butter cups and only covering the tops, normally I coat the entire cup, but these seem much better!


Michal January 3, 2010 at 5:08 pm

yum yum! those peanut butter cups look really good :)


Jolene January 6, 2010 at 7:55 pm

Ooooooh – a new variety pack!!!! Exciting news!!!!


Wende Weitz February 2, 2010 at 11:52 am

Saw the recipe on the view, so glad a found your site with the ingredients! But why or why did Alicia say it was gluten free? Graham crackers are NOT gluten free! Any solution? I need a gluten free recipe and really want to make these lucious looking cups. Thanks!


Sara February 7, 2010 at 5:56 pm

Wow, I made the chocolate peanut butter cups and they were a HUGE hit in the house….wait, hubby never even got one, oops! But I do have 3 kids to justify that! lol Love your site!


Deirdre August 26, 2010 at 9:54 pm

Dear OSG Peanut Butter Cup Recipe:

I am in LOVE with you! :) In need of some comfort, you made my day. I’d love to make this at my next dinner party as a dessert!

Thanks for all the inspiration Angela! Been reading your blog for months, but have yet to comment. You inspire me to get my bootie into the kitchen and get cookin’! Seriously! You have no idea how much our nightly meals have been *OSG-inspired.* We (me and the hubs) are certainly reaping the benefits.

Thank you!


Sally Vollbrecht June 9, 2012 at 4:48 pm

I just made these. Quick, easy and so delicious! My non-vegan son asked if we could split another one! I made minis and they are the perfect size. This is my first recipe from your blog and I can’t wait to try more! Thanks.


Cynthia July 17, 2012 at 10:22 am

These remind me of something I used to eat in the late ’70s, and were sold at the Mifflin Street Co-op. They were called Chani Cups. Try as I may, I cannot find the recipe anywhere on the internet. Funny, there are lots of people trying to find that recipe! These come the closest to them I have yet found. (Chanis had a carob topping). I would eat one for lunch and it would carry me for the afternoon!


Angela (Oh She Glows) July 17, 2012 at 7:10 pm

Those sound delicious…don’t you hate when you can’t find a recipe you are dying to have! I hope you find it :)


Katie August 26, 2012 at 8:57 am

These look sooooo delicious! I can’t wait to make them! After they set up for an hour in the freezer, Do these need to be stored in the freezer, fridge, or room temp? Thanks! I love your blog xoxo


Jen February 25, 2013 at 2:54 pm

Just made these – and enjoyed licking the “batter” – yum!!


Madonna March 15, 2013 at 1:33 am

Thanks for taking such detailed and intricate pictures of these pb cups. It gave me an idea of how they should look like. My friend and I made these pb cups today and they were so good. While eating these sweet chocolate cups, I had to remind myself of what you said in the post of the pb cups – “they’re dangerous.” I had to stop after my 2nd helping.


Julia July 26, 2013 at 7:29 pm

I made these earlier and they’re currently in the freezer…just realized- how do you store them? Can they be stored at room temperature once they’ve frozen for an hour or so?


Angela (Oh She Glows) July 27, 2013 at 4:04 pm

Hey Julia, I would suggest storing them in the fridge or freezer – in hot summer temps they could melt/soften on the counter. Hope you enjoy!


Heather October 22, 2013 at 8:59 pm

I couldn’t fing vegan graham crackers to save my life! All of them had honey. But I bought some anyway :) what brand did you use?


Roni May 14, 2014 at 8:23 am

This recipe is from “How It All Vegan” cookbook, page 134. Good Stuff.


Angela (Oh She Glows) May 15, 2014 at 7:10 am

Hi Roni, It’s actually adapted from The Kind Diet (see link at bottom of recipe)


Andrea MacKenzie August 13, 2014 at 11:31 pm

These were easy to prepare and absolutely divine! A thousand times better than store bought ones and I know exactly what went into them. Loved the addition of the graham crackers for crunch, I bet they would also be divine with rice cereal in lieu of the graham crackers. I used non-vegan chocolate chips because that is what I had on hand and they turned out delicious! I love that I can keep them in the freezer in a container for when I want a peanut butter chocolate treat. Thank you so much for sharing. These would be fantastic for sharing at a party and they really are super easy to make.


Monica October 4, 2014 at 12:45 am

Thanks for the wonderful recipe. They are solidifying in my refrigerator right now! Vegan graham cracker crumbs are hard to find. But another vegan friend told me they have them at Smart & Final. It’s a 5 lb bag for $10.99 and by Nabisco. You can also get them on Amazon. The red box Nabisco one has no honey.


Jae November 14, 2014 at 5:11 pm

I want to make a big batch of these, to wrap up and give as Christmas gifts: how should I store them, and how long will they last?

Thanks a lot for this beautiful recipe :)



Carolyn Christy June 27, 2016 at 2:43 pm

Hi angula!
I’m a relatively new reader and i am in love with your blog! You have definitely open my eyes to vegan cooking and have inspired me to eat a more plant based diet!

I was wondering if you ever cook with cacao? Do you have any simple cacao recipes?


Andrea October 4, 2016 at 11:56 am

Hi can you bake these so they can sit out on the counter without melting? if so what temperature and for how long.



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