If you grew up loving those little chocolate and peanut butter cups from the store, this recipe is for you. I made a version at home that skips the dairy completely.

The best part is that these dairy free peanut butter cups taste just like the ones you remember. Smooth chocolate on the outside, creamy peanut butter in the middle.

Making them dairy free matters to me because a lot of people can’t have milk, and store bought versions almost always sneak it in. This way everyone can enjoy them.

They come together with just a handful of simple things you probably already have in your kitchen. No special skills needed here.

Let me show you how easy it is to make these at home.

Why This Recipe Is a Keeper

Rich Chocolate Shell – The smooth dairy free chocolate shell gives each cup deep, satisfying flavor with a clean finish.

Creamy Peanut Butter Center – The soft, creamy filling balances the chocolate perfectly for a classic flavor combination.

Two Delicious Textures – Each bite combines a firm chocolate coating with a smooth, rich peanut butter center.

Simple Ingredients – Five simple ingredients create an impressive treat without complicated shopping or hard-to-find items.

Here’s What You’ll Need

2 cups Dairy Free Chocolate Chips
2 tbsp Refined Coconut Oil
3/4 cup Creamy Peanut Butter
3 tbsp Powdered Sugar
1/4 tsp Salt

How to Make It

Step 1

Line a 12-cup muffin pan with paper liners.

Step 2

Melt the dairy free chocolate chips and coconut oil together in 30-second bursts in the microwave, stirring between each, until smooth.

Step 3

Spoon about 1 tablespoon of melted chocolate into each liner and nudge it slightly up the sides with the back of the spoon. Freeze for 10 minutes until firm.

Step 4

Stir the peanut butter, powdered sugar, and salt together until smooth. Drop a scant tablespoon into the center of each cup and gently flatten it, leaving a small border around the edge.

Step 5

Spoon the remaining melted chocolate over each cup to cover the peanut butter completely, then tap the pan on the counter to smooth the tops.

Step 6

Chill for 30 minutes until fully set. Store in the refrigerator for a snappy bite or at room temperature for a softer one.

Recipe Tips

Use Dry Bowls and Utensils

Make sure the bowl, spoon, and muffin liners are completely dry before you begin. Even a small amount of water can make melted chocolate turn thick and grainy.

Use a microwave-safe bowl with enough room to stir the chocolate and coconut oil smoothly between heating intervals.

Melt the Chocolate Slowly

Heat the chocolate chips and refined coconut oil for 30 seconds at a time, stirring well after every interval. The chocolate may finish melting while you stir, so avoid heating it longer than needed.

Stop when the mixture is smooth with only a few small pieces left, then keep stirring until those pieces melt from the remaining heat.

Build Even Chocolate Shells

Use about 1 tablespoon of melted chocolate for each liner so the bottoms are thick enough to hold the filling. Nudge the chocolate slightly up the sides, but leave the center level for the peanut butter.

Check that there are no thin spots around the edges before freezing the first layer. Thin spots can crack or let the filling show through later.

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