Chocolate Raspberry Peanut Butter Cups (Vegan & Easy!)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Peanut butter and chocolate are already a dream team, but add fresh raspberries, and you’ve got something next-level. These Chocolate Raspberry Peanut Butter Cups are rich, creamy, and perfectly sweet with a tart twist. They’re easy to make, require no baking, and taste way better than store-bought.
If you love peanut butter and chocolate as much as I do, be sure to check out these other irresistible treats:
- Vegan Chocolate Peanut Butter Eggs
- Easy Chocolate Peanut Butter Crunch Bars
- Chocolate Peanut Butter Quinoa Cups
Why You’ll Love These Chocolate Raspberry Peanut Butter Cups
- Easy to Make – Just melt, mix, and chill.
- Totally Vegan – Made with non-dairy chocolate and natural peanut butter.
- Sweet & Tart – The raspberries add a fresh contrast to the creamy peanut butter.
- Freezer-Friendly – Perfect for keeping a stash on hand for cravings.
Ingredients You Need
Chocolate Raspberry Peanut Butter Cups recipe
Chocolate Raspberry Peanut Butter Cups
- 1 ½ cups non-dairy chocolate chips
- 1 tablespoon coconut oil
Peanut Butter Raspberry Layer
- 1 cup creamy natural peanut butter
- Optional: 2 tablespoons agave nectar or maple syrup
- Fresh raspberries
Instructions How to Make Chocolate Raspberry Peanut Butter Cups
Chocolate Raspberry Peanut Butter Cups recipe
Step 1: Prep Your Muffin Tin
Line a 12-cup muffin tin with paper liners or use a silicone mold.
Step 2: Melt the Chocolate
Microwave the chocolate chips and coconut oil in 30-second intervals, stirring each time, until smooth.
Step 3: Create the First Chocolate Layer
Spoon about 2 teaspoons of melted chocolate into each muffin liner, just enough to cover the bottom. Freeze for 5 minutes.
Step 4: Prepare the Peanut Butter Mixture
Whisk the peanut butter and agave or maple syrup until smooth. Microwave for 15 seconds if needed to make it easier to pour.
Step 5: Add the Raspberry Layer
Remove the muffin tin from the freezer and place 4–5 raspberries on top of the chocolate layer.
Step 6: Add the Peanut Butter Layer
Spoon a tablespoon of the peanut butter mixture over the raspberries, making sure they are covered. Freeze for another 5–10 minutes.
Step 7: Top with More Chocolate
Pour the remaining melted chocolate over each cup to seal everything in. Freeze for 15–20 minutes or until firm.
How to Store Your Vegan Peanut Butter Cups
- Fridge: Store in an airtight container for up to a week.
- Freezer: Keep in a freezer-safe container for up to two months. Let them sit at room temperature for a few minutes before eating.
- Room Temperature: Not recommended, as they may soften too much.
More Variations to Try
- Almond Butter Version – Swap peanut butter for almond butter.
- Extra Crunchy – Add crushed peanuts or chopped almonds.
- Dark Chocolate Lovers – Use 70% or higher dark chocolate.
- Nut-Free Option – Try sunflower seed butter.
FAQs for Our Chocolate Raspberry Peanut Butter Cups
Can I use frozen raspberries instead of fresh?
Fresh raspberries work best because frozen ones release extra moisture, which can affect the texture. If using frozen, thaw and pat them dry first.
What’s the best way to melt chocolate without a microwave?
Use a double boiler by placing a heat-safe bowl over a pot of simmering water, stirring until melted.
Can I make these without coconut oil?
Yes. The coconut oil helps the chocolate melt smoothly, but you can skip it or use a tiny splash of almond milk instead.
How do I prevent the layers from mixing?
Freeze each layer for a few minutes before adding the next one. This keeps everything in place.
Time to Make a Batch!
These Chocolate Raspberry Peanut Butter Cups are rich, creamy, and full of flavor. Once you try them, you’ll never want store-bought vegan peanut butter cups again. Let me know in the comments if you make them! 🍫
More Chocolate & Peanut Butter Treats
If you can’t get enough of this classic combo, try these delicious recipes next:
- Vegan Chocolate Peanut Butter Pie
- Best Chocolate Peanut Butter Bars
- Frozen Fruit Chocolate Peanut Butter Bark
- Vegan Chocolate Chip Peanut Butter Banana Cookies
- Vegan Peanut Butter Swirled Chocolate Banana Muffins
Chocolate Raspberry Peanut Butter Cups
Ingredients
- 1 ½ cups 270g non-dairy chocolate chips
- 1 tablespoon 15g coconut oil
- 1 cup 250g creamy natural peanut butter
- 2 tablespoons 30ml agave nectar or maple syrup (optional)
- Fresh raspberries about 60
Instructions
- Line a 12-cup muffin tin with paper liners or use a silicone mold.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
- Spoon about 2 teaspoons of melted chocolate into each muffin liner, covering the bottom. Freeze for 5 minutes.
- In a separate bowl, whisk together the peanut butter and agave or maple syrup until smooth. Microwave for 15 seconds if needed to make it easier to pour.
- Remove the muffin tin from the freezer and place 4–5 raspberries on top of the chocolate layer in each cup.
- Spoon about 1 tablespoon of the peanut butter mixture over the raspberries, ensuring they are covered. Freeze for 5–10 minutes until firm.
- Pour the remaining melted chocolate over each cup to seal the layers. Freeze for another 15–20 minutes until fully set.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to two months. Let them sit at room temperature for a few minutes before eating for the best texture.
Notes
- Use fresh raspberries for the best texture. If using frozen, thaw and pat them dry first.
- Chill between layers to keep them from mixing.
- Store in the fridge or freezer to keep them firm and fresh.
- Swap peanut butter with almond or sunflower seed butter for a different flavor.
