Easy Homemade Peanut Butter Cups

Delicious recipe! I used oat flour instead of almond flour and it tastes equally delicious! I also used agave syrup instead of coconut sugar and the consistency was perfect.

Per the usual Minimalist Baker recipe, these are BOMB!!!! and quick and easy to make. Thank you again and again!
I used half unsweetened chocolate and half semisweet cause I like my chocolate a little more bitter.

Wow! So freaking delicious!!
I was searching for a recipe for homemade vegan Reese’s the other day, cause I missed reese’s so much, but I just found so many recipes with stuff like cornsyrup and butter and I can’t have that. Then, the very next day, you posted the peanut buttercups on instagram and I felt like it was my wish come true! Just perfect! Better than I could’ve imagined! Better than any peanut butter cups I’ve tried! Even my boyfriend that hates dark chocolate loved them!

Wow, delicious! I was too lazy to blend the coconut sugar and I actually liked the subtle crunch it gave the cups. Thank you for this recipe!

Wow! These are fantastic! So easy! Made them as a treat for family and friends to celebrate this sweet-tooth long weekend. Thank you so much, love your site.
P.S. I’m an early childhood educator who loves the simplicity and goodness of your recipes! Very child-friendly, you’re who we turn to when we want to make something special <3

Look no further. My favorite peanut butter cup recipe ever, because:
They are delicious, nutritious, easy and fast! Once you prep the coconut sugar (blend it to powder), it’s 30 minutes from start to popping a couple in your mouth. My peanut butter only needed 1 Tbsp. of almond flour to make the perfect peanut butter cup.

Family is obsessed. Of course takes a little patience but worth it! If you’ve got the time and the ingredients, do it!

These are decadent bites of scrumptious! And healthy-ish too;) My teens gobbled them up and I’m making them again tomorrow for a fun weekend treat. Thank you so much for your simple, nutritious GF recipes. Your site is my Celiac family’s “go to website” several times a week.

My fiancé has had a hankering for some chocolate treats as of late so I decided to whip these up today. Super easy and pantry staple friendly! My peanut butter was on the thicker side so I didn’t require the use of almond flour in the filling. I also omitted the powdered coconut sugar. Overall really pleased with the simplicity of this recipe and will revisit again when that chocolate craving strikes!

Love your recipes, and this one is no exception! The one thing I did differently, though, was the filling (got creative because I needed to make it with what I had on hand). I made my own sweetened condensed coconut milk and mixed it with peanut butter. You can buy sweetened condensed coconut milk already made. I usually don’t because of the sugar used to sweeten it. I just made my own so I could sweeten it with honey. The texture is really nice, and you also don’t have a noticeable coconut flavor. Just thought I would share. Thank you for all your delicious and beautiful recipes!

this is so delicious! I made it with nuttzo, nut and seed butter. I didn’t put any sugar nor salt but did add coconut oil to the dark chocolate chips. I use less than a cup of chocolate chips because my muffin pan comes only 12 cups.
I found out the cheap paper liners actually worked really well.
now I don’t have to pay big buck for the nut cups. you have always come up something that I can make it with healthier ingredients.
thank you so much!

I have made these twice now. They are beyond awesome and remind me and my family of Reese’s…but better. I made modifications to the filling and used Bob’s Red Mill Gluten-Free flour instead of almond flour, and Lakanto Monkfruit instead of coconut sugar. For the chocolate shell, I subbed a sunflower and coconut (liquid) blend of oil vs straight coconut. The chocolate was tender and soft just like the real-deal Reese’s but still held together very well. The first batch I made was with monkfruit, 2nd was with organic cane sugar. I must say….the monkfruit produced a more genuine Reese’s flavor and consistency than did the cane sugar. Will definitely be making again and again. Thanks for the recipe!

These were so delicious! Followed the recipe but when it came to do the second round of chocolate on top I found myself needing to make more- overall, they are worth making and are infinitely better than any store bought chocolate peanut butter cup out there.

I’m not vegan, or have to use gluten-free, so I did use vegetable oil (and mistakenly used tablespoons – I didn’t have my glasses on). I did use the almond flour since I had it, and used icing sugar (1 tablespoon). The peanut butter was just peanuts.

5 y.o. grandson declared them DELICIOUS! So did Grandpa, though he said they were sweet; I wonder if I could omit the sugar altogether? Has anyone tried that?

I don’t eat peanut butter, so can’t judge on my own. If you ever make a Crispy Crunch bar, I’d eat it :)

These are AMAZING, so so delicious. I like them crunchy straight from the freezer. I used Jif natural PB because that’s all I had and omitted the salt and sugar on the inside. I just added about 2 Tbs gluten-free flour (because I was out of almond flour). I made them in my muffin tin without cup liners, and they came right out with no oil or anything. So rich and yummy!

Made these as directed except didn’t blend the coconut sugar into powder (was not necessary). They are SO good, better than store bought. The flaky sea salt on top makes them extra tasty and “fancy”. Also fun and easy to make, my kids enjoyed helping out. Thanks for this recipe, we will be making these again.