Is it really a cheat day if you indulge into these sweet treats? This Vegan Peanut Butter Cups recipe will have you feeling less guilt and more pleasure no matter what day of the year.

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

Vegan Peanut Butter Cups

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!