Chocolate Raspberry Peanut Butter Cups (Vegan & Easy!)

Why You’ll Love This Recipe

Chocolate Raspberry Peanut Butter Cups are a rich, indulgent, and surprisingly simple vegan treat. Combining the creamy saltiness of peanut butter, the tart sweetness of raspberry, and the deep richness of dark chocolate, these no-bake cups are perfect for satisfying your sweet tooth without the guilt. They’re also dairy-free, gluten-free, and ideal for meal prep or gifting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dark chocolate chips (dairy-free)natural peanut buttersmooth maple syrupcoconut oilfreeze-dried raspberriesvanilla extractsea salt

directions

Line a mini muffin tin with paper liners.

Melt the dark chocolate chips with a small amount of coconut oil using a double boiler or microwave in 30-second intervals, stirring in between.

Spoon about 1 teaspoon of melted chocolate into each liner and tilt to coat the bottom. Place the tray in the freezer for 10 minutes to set.

In a bowl, mix peanut butter, maple syrup, vanilla extract, and a pinch of sea salt until smooth.

Once the chocolate base is firm, add a small scoop of the peanut butter mixture on top, flattening slightly.

Sprinkle a pinch of crushed freeze-dried raspberries over the peanut butter layer.

Top each cup with another teaspoon of melted chocolate, spreading to fully cover the peanut butter and raspberries.

Place the tray back in the freezer for 15-20 minutes or until fully set.

Remove from the freezer and let sit at room temperature for 5 minutes before serving.

Servings and timing

This recipe yields approximately 12 mini cups.Preparation time: 15 minutesChilling time: 30 minutesTotal time: 45 minutes

Variations

Swap peanut butter for almond or cashew butter for a different nutty flavor.

Use fresh raspberries instead of freeze-dried, but be aware it shortens shelf life.

Add a dash of cinnamon or espresso powder for a flavor twist.

Top with crushed nuts or sea salt flakes for added texture.

Use silicone molds for easy removal and a polished look.

storage/reheating

Store in an airtight container in the fridge for up to 10 days or in the freezer for up to 2 months.Let frozen cups thaw for 5-10 minutes at room temperature before eating to soften the texture.

FAQs

Are these really vegan?

Yes, just make sure to use dairy-free chocolate chips and natural peanut butter.

Can I make these nut-free?

You can try using sunflower seed butter as an alternative.

Do they melt at room temperature?

They soften slightly but hold their shape well; store them chilled for best results.

Can I add protein powder?

Yes, mix a little into the peanut butter layer for a protein boost.

Can I use jam instead of freeze-dried raspberries?

Yes, but it may make the cups messier and shorten their shelf life.

Are these gluten-free?

Yes, as long as all ingredients are certified gluten-free.

How sweet are they?

They have a balanced sweetness thanks to the maple syrup and chocolate—sweet but not overpowering.

Can kids eat these?

Absolutely, they’re kid-friendly and a healthier sweet treat option.

Do I need a muffin tin?

It’s recommended for shape, but silicone candy molds also work well.

Can I double the recipe?

Yes, just use two trays or make batches.

Conclusion

Chocolate Raspberry Peanut Butter Cups are a dreamy combination of flavors and textures, bringing together the best of sweet, salty, fruity, and creamy—all in one bite. They’re easy to make, naturally vegan, and perfect for sharing or storing for whenever a craving strikes. Once you try them, you’ll want a batch in your freezer at all times.

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