If you’re here for the Mini Chocolate Peanut Butter Cups, read on!
No matter what new treats we’re trying, these MINI CHOCOLATE PEANUT BUTTER CUPS remain a fan favorite. There is always a stash in our fridge or freezer.
Just 6 ingredients, Gluten-free, Vegan and no bake, they are a healthier version of the classic and SO YUMMY!
Here’s what you need:
natural peanut butter (if allergic, substitute your favorite nut or seed butter)
graham cracker crumbs
mini dairy free chocolate chips
dairy free milk of choice (I like to use almond milk or soy milk with these)
Free-from Friends: Have a peanut allergy? While I have not made these with anything other than peanut butter, they should work equally well and taste super yummy with other nut butters or sunflower seed butter.
And they are so tasty!
The graham cracker crumbs are mixed in with the peanut butter for a little crunch and they are topped with kosher salt/ coarse sea salt or chopped walnuts for some extra yumm!
And did I mention they are SUPER easy to make?
Perfect to meal prep a batch and keep in the fridge or freezer for when you want something sweet.
All you do is, heat the peanut butter and coconut oil until melted, then stir in the maple syrup and crushed graham crackers.
Then scoop the mix into the mini muffin tins.
One of my kids likes the just like this— without the chocolate!
I, however, loooove the chocolate on top!
So next you melt the chocolate chips and almond milk and pour over the peanut butter mixture.
Let set in the refrigerator for a few hours.
If you’re topping with kosher salt or walnuts, add after about 1 hour in the refrigerator.
They hold their form well and can be stored in the refrigerator or freezer, but we like to store them in the freezer (and usually eat them straight out of the freezer!) since they last longer.
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.
Course: Dessert, No Bake, Healthy Treat
Cuisine: Vegan, Gluten-Free, Vegetarian
Servings: 24mini cups
Author: Healthy Gluten-free Family
Peanut Butter Base
1cupNatural Peanut Butter
1/2cupgluten-free graham cracker crumbswe chopped gluten-free graham crackers with our hands or in a food processor
1/4cuppure maple syrup
1cupsemi-sweet chipsI used Enjoy Life Foods
1/4cupalmond milk or milk of choice
Sea Salt or chopped walnuts for sprinklingoptional but recommended
Place parchment baking cups in 24 mini muffin tins and set aside.
Peanut Butter Base
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.
Remove mixture from heat and divide evenly among muffin cups.
In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
34 thoughts on “Mini Chocolate Peanut Butter Cups”
omg! These were so easy to make and so awesome . I’ve made them twice already . I had to substitute Barney’s almond butter the second time because I had no natural peanut butter and my daughters wanted them ASAP! They were just as delicious !!
Yay! SO happy you love them too! I bet there are amazing with almond butter too! Thanks for sharing 🙂
These look and sound amazing – my kids would love me forever if I made these for them. Guess I should get busy! 😉
For sure! My kids LOVE them! Let me know how your family likes them!
These are totally amazing. Just had to have a go at making them. So easy to do and super yummy. Big hit with the peanut butter lovers in the family. Would recommend to anyone to have a go and try them!?
So happy you love them too Lucy! Thanks for sharing!
OMG these are now a staple in our house. The crunch from the crushed up cookie takes these over the top!!!!
YAY! SO happy you love these as much as we do! They are a staple in our house too!
These look amazing, I can’t wait to try them today! Can I substitute regular oil for the coconut oil as I am allergic?
Thanks! They are a fan favorite in our house! Long ago, we used to make them with dairy-free butter (like Earth Balance) in place of coconut oil… I might try that before another oil. Let me know if you try them!
The butter worked perfect! These are amazing and so easy!! My only concern is that I may eat all of them in one sitting haha?
Great! They do have a problem of disappearing quickly lol But they do freeze well… we store them in the freezer and everyone grabs then from there … slows you down a little 🙂
These are really good and everyone must try them because they are so easy to make, and the flavour is so satisfying even for a sweet tooth like me! ❤️
Aw, thanks Maida! So happy you love them as much as we do! And I agree- they are super satisfying!
Can you share what brand of graham crackers you prefer
I generally use Schar gluten free graham crackers
Just made these today and they are delicious! I love the combination of the chocolate and peanut butter and that we can make them in advance of needing to use them – that is if we can keep our hands off of them before we get them in the freezer! It was our first time making these, but def not our last! Thanks for the recipe!
Yay! So happy you love them! And I too love that you can make them anytime and always have a sweet treat on hand!
I made these today! I used cashew butter and cashew milk as replacements. I was also out of gf graham crackers so I used crushed pretzels (threw them in the food processor). They turned out delicious! Added that salty/sweet taste.
Great substitutions! Bet they taste amazing with the pretzels! Thanks for sharing 🙂
These are so yummy. I make some with chocolate and some with white chocolate as my son is allergic to cocoa. I’ve also started putting the chocolate into a pastry piping bag to top the peanut butter mixture….so much easier and much quicker as well. Thanks for sharing the recipe.
Thank you! And what a fun and creative idea! I bet the taste amazing with white chocolate! Thanks for sharing 🙂
These are amazing! Followed the recipe as is and they are perfect! The chocolate and peanut butter and the crunch of the graham cracker with sea salt on top is just delicious! Can’t wait to make these again! Double batch next time as my kids LOVED!
Thank you!! So happy your kids loved them!
Hi there! Is it possible to substitute the maple syrup for something else?
Hi! I’ve only ever made these with maple syrup…. you could try skipping? The quantity will be slightly less and the flavor slightly different but if you love peanut butter it should work!
hi :)!! these are so amazing. do you know the calorie count on them?
Thank you! Unfortunately at this time, I don’t have nutritional information including calories.
AMAZING and couldn’t be easier to make! I needed a chocolate freezer stash for those hard days (#motherhood), and these mini PB cups were just what the doctor ordered! I’m eating one right now, and I’m in heaven. Thank you so much for this delicious recipe 🙂
So happy you love them! Thank you!!
I made this yesterday and the taste was super yummy, but they did not set properly?
I kept them in the fridge overnight but as soon as I kept them outside they became soft. Please do reply thanks.
While that happens with some no-bake treats more than others, these tend to hold their form well in my experience — that said, we do store them in the freezer or fridge. And sometimes there is a variation in texture based on the peanut butter texture — if it’s wetter or drier.
Love this recipe! So good to make in advance and keep them in the freezer and defrost as needed (if they last that long)!
Thank you! So happy you love them too!