These homemade vegan peanut butter cups couldn’t be easier to make! They taste incredible *cough* better than Reece’s *cough*, pack a hefty protein punch (6.5g per cup!), are 100% plant-based and are freezer-friendly! These make the perfect snack post-workout or whenever you feel like a delicious, guilt-free sweet treat! Time: 10 mins cooking time

Servings: 12 large peanut butter cups (or around 20 mini cups)

Nutrition per large peanut butter cup: kcal: 165, Protein: 6.5g (that’s 4.8g more protein per cup than the non-vegan Reese’s variety!) Carbs: 7g, Fat: 12g

What you’ll need: 

12-20 cupcake cases (you can cut the top off these to make them easier to fill or trim them later once they have set) or chocolate moulds. If you want to make mini cups, just use smaller sized cases/moulds. 


  • 130g TPW Smooth Peanut Butter 
  • 1 (30g) scoop of TPW Salted Caramel Pea Protein
  • 1/2 tsp vanilla extract
  • 225g 70% or above cocoa solids Dark Chocolate (or Cadburys Bournville is vegan if you prefer a sweeter option). 
  • A pinch of sea salt (plus an additional optional sprinkle for on top of the cups)
  • A little sweetener of your choice to taste (optional again, if you prefer a sweeter chocolate) 


  1. In a heatproof bowl over a pan of gently boiling water, melt the dark chocolate. Once melted remove from the heat. 
  2. In a medium bowl, mix the protein powder, vanilla extract and a pinch of salt to the peanut butter and mix to form a soft dough-like mixture (if you are using sweetener, add this to the peanut butter at this stage too). It’s recommended to taste the peanut butter ‘dough’ mix before adding any sweetener and if you prefer it sweeter, gradually add it a little at a time until you achieve your desired sweetness. Many sweeteners have a more concentrated sweet taste than sugar, this is why we recommend using a little at a time.
  3. Add 1 tsp of your melted chocolate into each case/mould, spreading it a little upwards to coat the sides. Freeze for a minute or two. 
  4. Add a large tsp size amount of the peanut butter mix in each case/mould and then top with another tsp of the chocolate until it fully covers the peanut butter. Repeat until you run out of peanut butter mixture and chocolate. 
  5. Add a little sprinkle of sea salt on top of each cup (optional)
  6. Freeze for several minutes or refrigerate for an hour until set. 
  7. Enjoy! 


1. You can store these in an airtight container in the fridge for up to 5 days or keep in the freezer until ready to eat – but we assure you, these little beauties won’t be around for long!

2. You can fill these cups with a whole host of tasty fillings! You can alternate with different nut butters or if you’re a real chocoholic, you’ll LOVE these filled with our Cacao Almond Butter or Rawtella for a delicious hit of double chocolatey, nutty goodness! You can also fill these with mashed banana for an added nutritional boost of potassium! 

3. For an added boost of texture and flavour, rather than sprinkling with sea salt – try a variety of toppings such as chopped nuts, chopped dried fruit, coconut chips, freeze-dried berries or banana chips, cacao nibs – anything that takes your fancy!

What You’ll Need:

4.7/5 (21 Reviews)
Stephanie Yates

Stephanie Yates

Stephanie has a BSc in Food and Nutrition, paired with an extensive culinary background gained working as a chef and recipe developer for healthy eateries. With a passion for fitness and sports nutrition, Stephanie utilises her knowledge to deliver science-backed nutritional guidance and up-to-date, well-researched articles in this field. As a former chef, Stephanie has a wealth of experience in developing creative, healthy and delicious recipes to help people meet their nutritional needs and fitness/body goals.

Leave a Reply