These homemade vegan peanut butter cups are filled with a nutty, naturally sweet peanut butter and Medjool date filling. Coated in semi-sweet chocolate and finished with flaky sea salt and crushed peanuts, they’re a sweet-and-salty take on a classic, made with just a few simple ingredients.

homemade vegan peanut butter cups stacked

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Ingredients
How to make vegan peanut butter cups with dates
Substitutions & variations
Storing vegan peanut butter cups
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Ingredients

Peanut butter cups

Vegan semi-sweet chocolate chips: or any chocolate chip that you'd eat by the handful.
Creamy peanut butter: use a natural peanut butter made with just peanuts (and salt). Avoid using one with added oils or sweeteners.
Medjool dates: soft and pitted. If your dates are hard to the touch, soak them in hot water for at least 5 minutes, then drain.
Coconut oil: used to help thin the chocolate and give it a snap when biting into the peanut butter cups.

Toppings

Sea salt flakes: just a pinch sprinkled on each top to balance the sweetness.
Peanuts: chopped or crushed. Optional, for extra texture and nuttiness.

How to make vegan peanut butter cups with dates

1. Prep

Line a mini muffin pan with 20 mini baking cups, or place on a large plate.

2. Blend the filling

Add the peanut butter, Medjool dates, water, and salt to a food processor. Blend until smooth and thick, scraping down the sides as needed. For a bit of texture, leave small pieces of dates; for a smoother filling, blend a bit longer. Place in the fridge or freezer to set.

3. Melt the chocolate

In a microwave-safe bowl, melt the chocolate chips with the coconut oil. Mine took about a minute and 20 seconds. Do 30-second intervals and stir well between each to prevent the chocolate from burning.

4. Assemble the cups

Spoon 1 teaspoon of melted chocolate into each liner, gently tapping to spread into an even layer.

Scoop 1 teaspoon of the peanut butter date filling and roll into a small ball. Flatten slightly into a disc (about the size of a quarter), then place into each cup, pressing down gently

Top with another teaspoon of melted chocolate. Tap the pan as needed to smooth the tops

5. Finish and chill

Sprinkle with flaky sea salt and crushed peanuts. Chill for about 20 minutes, or until set.

peanut butter cups topped with salt and peanuts

Substitutions & variations

Semi-sweet chocolate: swap with dark or vegan white chocolate.
Peanut butter: swap with almond, cashew, or oat butter.
Dates: key for texture and natural sweetness. Maple syrup can work, but you’ll need a binder to hold the filling together (a simple protein powder works well).
Alternative crunchy toppings: toasted quinoa, coconut shreds, hemp seeds, or vegan sprinkles.
Extra salty: press a gluten-free pretzel into each cup before adding the final layer of chocolate.
PB&J: add ½–1 teaspoon of your favorite jam.
Protein boost: mix 2–3 tablespoons of protein powder into the filling. Add a splash of water if needed to loosen.

Storing vegan peanut butter cups

Room temperature: not ideal, as the chocolate will soften. If serving, place over ice to keep them firm.
Fridge: store in an airtight container for up to a few weeks.
Freezer (preferred): store in a freezer-safe container for up to 2 months.

They’re great straight from the freezer, but for a softer texture, let them sit at room temperature for a few minutes before enjoying.

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5 from 1 vote

Vegan Peanut Butter Cups with Dates

Homemade vegan peanut butter cups with a naturally sweet peanut butter and date filling, coated in chocolate and finished with flaky sea salt.

Prep Time10

Chill Time20

Total Time30

Course: Dessert

Servings: 20 mini peanut butter cups

Equipment

unbleached mini muffin cups + mini muffin pan
microwave safe measuring cup or bowl
measuring cups & spoons
food processor

Ingredients

Chocolate

1 ¼ cups vegan chocolate chips (I used Enjoy Life mini semi-sweet chocolate chips)
1 tablespoon refined coconut oil (or sub unrefined)

Peanut butter date filling

8 soft, pitted medjool dates
½ cup creamy peanut butter
¼ cup water
¼ teaspoon sea salt (if using salted peanut butter, omit)

Toppings

sprinkle sea salt flakes
crushed/chopped peanuts (optional, but recommended)

Instructions

Prep: Line a mini muffin pan with 20 liners, or place them on a large plate.
If your dates are hard, soak them in hot water for 5 minutes then drain and add to the food processor.
Make the filling: Add the peanut butter, Medjool dates, water, and salt to a food processor. Pulse until smooth and thick, scraping down the sides as needed.
Melt chocolate: Add chocolate chips and coconut oil to a microwave-safe bowl and micrwaove for 1 min 30 seconds. Melt in 30-second intervals, stirring between each, until smooth. Check and stir the chocolate every 10-15 seconds for the last 30 seconds to ensure the chocolate doesn't burn.
Assemble the cups: Spoon 1 teaspoon of melted chocolate into each liner and spread into an even layer, tapping the pan as needed to smooth. Scoop 1 teaspoon of filling, roll into a small ball, and flatten slightly (about the size of a quarter). Place into each cup, pressing down gently. Top with another teaspoon of chocolate and tap the pan to smooth the tops.
Finish and chill: Sprinkle each top with flaky sea salt and crushed peanuts. Place in freezer to chill for about 20 minutes, or until set.

Notes

I prefer Teddie’s or Trader Joe’s organic peanut butter for this recipe. Peanut butter consistency varies by brand. Some (like Whole Foods 365) are thinner and harder to shape. If your mixture feels too soft, chill it in the freezer for 10–15 minutes before assembling.

Any extra peanut butter date filling can be stored in an airtight container in the fridge for 1–2 weeks. It’s great with sliced apples or bananas, on pancakes, or spread on toast with extra peanut butter.

Vegan Peanut Butter Cups with Dates

Ingredients