These Vegan Peanut Butter Caramel Cups are a dream. A soft peanut butter base with a gooey texture from the vegan caramel,  crunch from the peanuts, and topped with silky smooth chocolate. These are the best rich vegan cups around!

No-bake vegan desserts are hands down some of my absolute favorites. I do not do sweets often as my sweet tooth seems to be nonexistent this pregnancy. All I really want is everything I can not have like sushi and a skinny margarita, haha! But in all seriousness these Peanut Butter Caramel Cups are incredible. The texture and flavor are out of this world!

Vegan Peanut Butter Caramel Cups

How to make Peanut Butter Caramel Cups

This recipe is easy, there is no baking involved. The steps are simple to follow just take time. I’ve broken the recipe up into 3 easy steps that allow each layer to set in the freezer. 

  1. Base: line a muffin tin with paper liners. The recipe should make about 10-12 cups depending on how thick you make your layers. The base is a delicious smooth peanut butter mixture. In a small bowl mix together your peanut butter, almond flour, agave, and coconut oil. In your prepared cups place 1 tbsp of peanut butter mixture in each cup, then set in the freezer.
  2. Caramel layer: In a small saucepan turn heat to medium-low. Combine your coconut cream, coconut sugar, and salt. As soon as sauce comes to a boil turn down the heat and a let simmer for 10-12 minutes, stirring often. The sauce will thicken more as it cools. Let it sit for 5 minutes off the heat and then layer about 1 tbsp on top of each peanut buttercup. Sprinkle peanuts on top of caramel evenly then place in the freezer to set. 
  3. Chocolate: Melt chocolate chips, vanilla extract, and coconut oil for 45 seconds in the microwave stir and continue heating on 20-second intervals until chocolate chips have melted and chocolate is smooth. Stir in peanut butter once the chocolate is melted. You can also do this in a small saucepan, just be careful to not burn the chocolate. Layer melted chocolate evenly on top of each peanut butter caramel cup and set in the freezer to set for 1 additional hour. 

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Yield: 10-12 cups

Vegan Peanut Butter Caramel Cups

A stack of five homemade Vegan Peanut Butter Caramel Cups with a layer of caramel in between, featuring a smooth chocolate top and bottom. The stack sits against a blurred, neutral background, highlighting the texture and detail of the treats.
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These Peanut Butter Caramel Cups are a dream. A soft peanut butter base with a gooey texture from the vegan caramel, crunchy peanuts and topped with silky smooth chocolate. These are the best vegan cups around!

Prep Time 30 minutes
Freezer Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Peanut Butter Base

  • 1/2 cup peanut butter, smooth 
  • 1/3 cup almond flour
  • 2 tbsp agave
  • 2 tbsp coconut oil

Caramel and Peanut layer

  • 1/2 cup coconut sugar, packed
  • 3/4 cup coconut cream
  • 1/4 tsp salt
  • 1/4 cup roasted peanuts 

Chocolate Layer

  • 3/4 cup vegan chocolate chips, could also use dark chocolate 
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • 2 tsp peanut butter

Instructions

    1. Base: line a muffin tin with paper liners. The recipe should make about 10-12 cups depending on how thick you make your layers. In a small bowl mix together your peanut butter, almond flour, agave, and coconut oil. In your prepared cups place 1 tbsp of peanut butter mixture in each cup, then set in the freezer.
    2. Caramel layer: In a small saucepan turn heat to medium-low. Combine your coconut cream, coconut sugar, and salt. As soon as sauce comes to a boil turn down the heat and a let simmer for 10-12 minutes, stirring often. The sauce will thicken more as it cools. Let it sit for 5 minutes off the heat and then layer about 1 tbsp on top of each peanut butter layer.
    3. Sprinkle peanuts on top of caramel evenly then place in the freezer to set. 
    4. Chocolate: Melt chocolate chips, vanilla extract, and coconut oil for 45 seconds in the microwave stir and continue heating on 20-second intervals until chocolate chips have melted and chocolate is smooth. Stir in peanut butter once the chocolate is melted. You can also do this in a small saucepan, just be careful to not burn the chocolate. Layer melted chocolate evenly on top of each peanut butter caramel cup and set in the freezer to set for 1 additional hour. 

Notes

Keep cups stored in the freezer, in a sealed container.

© Kay // Kays Clean Eats