Chocolate Raspberry Peanut Butter Cups Recipe (Vegan & Easy!)

These Chocolate Raspberry Peanut Butter Cups are the ultimate no-bake treat that hits every craving. Rich, silky dark chocolate, creamy peanut butter, and a tangy raspberry twist come together in perfect harmony—all with simple ingredients and zero fuss. They’re vegan, naturally gluten-free, and take just minutes to whip up. Whether you’re prepping for a party, craving something sweet after dinner, or looking for a snack that feels indulgent but isn’t complicated, this one’s going to be your new favorite.

Why You’ll Love This Recipe

• Ridiculously Easy: No baking, no fancy tools, and minimal mess. A simple melt, mix, and pour situation.
• Perfectly Balanced Flavors: The sweet-salty combo of peanut butter and dark chocolate gets a bright lift from the tart raspberries.
• Vegan and Gluten-Free: Totally plant-based and naturally gluten-free, but you’d never know it from the taste.
• Make-Ahead Friendly: These freeze beautifully, so you can always have a stash ready when your sweet tooth strikes.

Ingredients You’ll Need

Here’s what makes these little cups so irresistible:

• Dark Chocolate Chips: Choose high-quality dairy-free chocolate for that deep, rich flavor and smooth texture.
• Peanut Butter: Natural creamy peanut butter works best—look for one with just peanuts and salt.
• Maple Syrup: Adds a touch of natural sweetness to the peanut butter mixture without overpowering it.
• Coconut Oil: Helps the chocolate melt smoothly and firms it up once chilled.
• Freeze-Dried Raspberries: These pack a concentrated raspberry punch and bring the perfect tangy contrast to the sweetness.
• Sea Salt (Optional): Just a sprinkle on top can really elevate the whole bite with a little crunch and contrast.

Variations

Want to switch things up a bit? Go for it!

• Nut-Free: Use sunflower seed butter or almond butter instead of peanut butter.
• Extra Crunch: Stir in crushed peanuts or cacao nibs to the peanut butter layer.
• Fruit Swap: Try freeze-dried strawberries or cherries if raspberries aren’t your thing.
• Chocolate Choice: Use semi-sweet, dark, or even vegan white chocolate depending on your vibe.

How to Make Chocolate Raspberry Peanut Butter Cups

Step 1: Melt the Chocolate

In a heatproof bowl, melt the dark chocolate chips with a little coconut oil. Use a double boiler or microwave in 30-second bursts, stirring between each, until smooth and glossy.

Step 2: Prepare the Peanut Butter Filling

In a small bowl, stir together the peanut butter and maple syrup until fully combined and creamy. It should be slightly thick but still spreadable.

Step 3: Assemble the Cups

Line a mini muffin tin with paper liners. Spoon a layer of melted chocolate into each liner (just enough to cover the bottom), then gently tap the pan to even it out.

Step 4: Add Filling and Raspberries

Scoop a small spoonful of the peanut butter mixture onto the chocolate layer, flattening it slightly. Sprinkle a few crushed freeze-dried raspberries over the top.

Step 5: Top with More Chocolate

Cover each peanut butter layer with more melted chocolate, ensuring it completely seals the filling. Tap the tray again to smooth the tops.

Step 6: Chill

Place the tray in the fridge or freezer for 20–30 minutes, or until fully set.

Pro Tips for Making the Recipe

• Room Temp Peanut Butter: Cold peanut butter can clump—let it come to room temperature for easy mixing.
• Layer Carefully: Make sure the bottom chocolate layer is thick enough to hold the filling, but not too thick that it overwhelms the flavor.
• Don’t Overfill: Keep the cups about ¾ full to avoid overflow when topping with the final chocolate layer.
• Double Batch It: These go fast. Make a second tray and thank yourself later.

How to Serve

These peanut butter cups are perfect straight from the fridge or freezer. Serve them as:

• Dessert Bites: A sweet finish to a casual dinner or party.
• Snack Attack: Midday treat with a cup of coffee or tea.
• Gifts: Pop a few into a cute box for a thoughtful (and delicious) homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep these peanut butter cups in an airtight container in the fridge for up to 1 week. The texture stays perfectly creamy and firm.

Freezing

They freeze like a dream. Store in a freezer-safe container and enjoy within 2–3 months. Just let them sit at room temperature for a few minutes before biting in.

Reheating

No need to reheat, but if they’re too firm straight from the freezer, let them rest for 5–10 minutes.

FAQs

Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries add too much moisture, which can mess with the texture and shelf life. Stick to freeze-dried for best results.

Is there a substitute for coconut oil?
Yes! You can use any neutral oil like avocado oil, or even omit it—just expect the chocolate to be slightly thicker when melted.

What type of peanut butter is best?
Natural peanut butter (the kind with just peanuts and salt) gives the smoothest texture and best flavor. Avoid thick or chunky versions here.

Do I need a mini muffin tin?
It helps for shaping, but silicone molds or even small cupcake liners on a tray will work fine.

Final Thoughts

These Chocolate Raspberry Peanut Butter Cups are proof that indulgence doesn’t need to be complicated. They’re fast, fabulous, and way more exciting than anything store-bought. Whether you’re sharing them or stashing them all for yourself, they’re bound to become a favorite treat. Give them a try—you’re going to love every bite.

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