I was craving some Reese’s Pieces peanut butter cups. One of my guilty pleasures but, I thought to myself, there’s got to be a better way to enjoy the pleasure without the guilt right?. Welp, there is because I made the vegan version, and OMG they almost disappeared before my eyes. Luckily, I put a few away in the freezer for later when I get another craving. I’ll leave the recipe below just in case you get a “healthy” craving too! 😉

Vegan Peanut Butter Cups!

Recipe by TeetotheCourse: DessertCuisine: American


Prep time


Cooking time





Pressure Cooker Meals


  • 1cup peanuts (already salted) or you can use your favorite brand of natural peanut butter

  • 1/4 cup olive oil

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon of maple syrup grade A

  • 1 bag of “vegan” non-dairy chocolate chips


  • If you are making peanut butter from scratch then add peanuts, olive oil and vanilla extract to food processor and blend. I then add the maple syrup and blend again to desired consistency. (Kind of pasty or doughy.
  • Heat chocolate chips in a double boiler. I just used my pressure cooker and poured about 3 cups of water in it and then placed a metal bowl inside of it with the vegan chocolate chips.
  • Layer the bottom of the cupcake liners tapping against your hand to spread and cover the bottom of the liner.
  • Spoon peanut butter in center of liner leaving just enough room to pour the remaining chocolate around and over the top.
  • Place in fridge for 30-60 minutes until hard. I like to place in freezer.


  • You can cut off the excess liner to plate or just peel it back and enjoy!