Vegan Peanut Butter Cups with Dates

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.

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• Ingredients
• How to make vegan peanut butter cups with dates
• Substitutions & variations
• Storing vegan peanut butter cups
• More no-bake recipes
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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.

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.

More no-bake recipes

• No-Bake Peanut Butter Cup Energy Balls
• Easy Vegan Chocolate Peanut Butter Bark with Dates
• Chocolate Pecan Turtle Bites with Dates

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