Mini Chocolate Peanut Butter Cups
Prep time
Total time
Just 6 ingredients, gluten-free, vegan and no bake, these chocolate peanut butter cups are super easy to make and SO YUMMY! Store well in the refrigerator for several weeks or the freezer for several months.
Recipe type: Dessert, No Bake, Healthy Treat
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 24 mini cups
Peanut Butter Base
  • 1 cup Natural Peanut Butter
  • ½ cup gluten-free graham cracker crumbs (we chopped gluten-free graham crackers with our hands or in a food processor)
  • ¼ cup pure maple syrup
  • 2 tablespoon coconut oil, melted
Chocolate Topping
  • 1 cup semi-sweet chips (I used Enjoy Life Foods )
  • ¼ cup almond milk or milk of choice
  • Sea Salt or chopped walnuts for sprinkling, optional but recommended
Place parchment baking cups in 24 mini muffin tins and set aside.
Peanut Butter Base
  1. In a sauce pan over low heat, mix peanut butter and coconut oil until well combined/ peanut butter softens. Add graham cracker crumbs and maple syrup. Stir until well combined.
  2. Remove mixture from heat and divide evenly among muffin cups.
Chocolate topping
  1. In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
  2. Spoon melted chocolate mixture evenly over the peanut butter mixture.
Place in refrigerator to set for at least 2 hours before serving. If topping with chopped walnuts or sea salt, add them at about an hour into chilling.
Store in refrigerator or freezer. In the freezer, they will stay fresher longer.
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