Hey there, fellow ghouls and goblins! Welcome back to the scooks.com kitchen. With the air getting crisp and spooky season just around the corner, my mind is on one thing and one thing only: candy! But let’s be real, navigating the trick-or-treat bowl as a vegan can be a bit of a nightmare. That’s why I’m so incredibly excited to share one of my all-time favorite vegan Halloween candy recipes to make at home. These homemade peanut butter cups are an absolute game-changer. They’re rich, they’re decadent, and honestly? They blow the store-bought originals right out of the water. Made with just a handful of simple, wholesome ingredients, this no-bake recipe is a fantastic (and delicious!) activity to do with the little monsters in your life. Your search for the perfect Halloween treat is officially over!
Why You’ll Love This Recipe
There are so many reasons these peanut butter cups are a must-make this October. They’re easy, they’re impressive, and they are just SO GOOD. Here’s why I know you’ll fall in love with them.
Perfectly Plant-Based & Allergy-Friendly
One of the best things about making your own candy is that you control exactly what goes in it. These beauties are naturally dairy-free and gluten-free, making them a fantastic option for so many people. And the best part? With one simple swap, they can be made completely nut-free, too! It’s the kind of treat you can confidently bring to any Halloween party, knowing everyone can enjoy it.
Only 5 Simple Ingredients
Five! That’s it. No need to hunt down weird, specialty items at a faraway store. You probably have everything you need to whip up a batch of this spooky-good candy sitting in your pantry right this very second. It doesn’t get much simpler than that.
No-Bake & Frighteningly Fast
Ever need a last-minute dessert that looks like you spent hours on it? This is your recipe. Forget preheating the oven! These cups come together in under 30 minutes, and most of that is just hands-off chilling time. It’s the perfect, stress-free treat for when you’re short on time but still want to make something special.
Better Than The Store-Bought Stuff
I said it and I stand by it! When you make them yourself, you get to use high-quality dark chocolate and your favorite creamy peanut butter. You control the sweetness and the saltiness, resulting in a rich, perfectly balanced flavor that puts those waxy, overly sweet packaged candies to shame. One bite and you’ll be a convert, I promise.
Read Also: The BEST Halloween Popcorn Balls (Ready in 20 Mins!)
Ingredient List
For the Peanut Butter Filling:
- 1 cup creamy peanut butter: Note: Use a “no-stir” variety like Jif or Skippy for the best, smoothest texture. For a nut-free version, substitute with sunflower seed butter or tahini.
- 1/4 cup powdered sugar: Note: This is essential for a smooth, non-gritty filling. If you don’t have any, you can make your own by blending granulated sugar in a high-speed blender until it’s a fine powder.
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Chocolate Shell:
- 1 1/2 cups vegan semi-sweet chocolate chips: Note: We absolutely love brands like Enjoy Life or Pascha. Always double-check labels to ensure they are dairy-free, as some dark chocolates can sneak in milk ingredients.
- 1 tablespoon coconut oil: Note: This is my secret weapon! It’s crucial for creating a smooth, glossy chocolate shell that melts beautifully and sets with a satisfying snap. Use refined coconut oil if you don’t want any coconut flavor.
Step-by-Step Instructions
Step 1: Prep Your Muffin Tin
First things first, let’s get organized. Line a 12-cup standard muffin tin with paper or silicone liners. Set it aside so it’s ready to go when you are.
Step 2: Mix the Peanut Butter Filling
In a medium-sized bowl, combine the creamy peanut butter, powdered sugar, vanilla extract, and sea salt. Grab a spatula and mix it all together until it’s smooth and fully incorporated. The mixture should be thick and almost like a dough. Don’t be afraid to taste it—for quality control, of course!
Step 3: Shape the Filling
Now for the fun part! Roll the peanut butter mixture into 12 equal-sized balls (about 1 tablespoon each should do it). Place them on a plate or a small sheet of parchment paper. Then, gently flatten each ball into a disc that’s a little smaller than the bottom of your muffin liners. Pop the plate in the freezer for about 10 minutes to help them firm up.
Step 4: Melt the Chocolate
While the filling chills, let’s melt that glorious chocolate. In a microwave-safe bowl, combine the vegan chocolate chips and the coconut oil. Microwave them in 30-second intervals, stirring really well between each one, until the chocolate is completely smooth and glossy. Be careful not to let it get too hot!
Step 5: Assemble the Cups
Alright, it’s time to build these beauties. Spoon about 1 tablespoon of the melted chocolate into the bottom of each muffin liner—just enough to create a nice base. I like to use the back of the spoon to spread it slightly up the sides. Now, take one of your chilled peanut butter discs and place it right in the center of each liner, pressing down gently.
Step 6: Add the Top Chocolate Layer
We’re almost there! Spoon the remaining melted chocolate over the peanut butter discs. You want to make sure you cover the filling completely and seal it all in around the edges. Give the muffin tin a few gentle taps on the counter to help smooth out the tops and get rid of any air bubbles.
Step 7: Chill to Perfection
This is the hardest part: waiting! Place the entire muffin tin in the refrigerator for at least 30 minutes, or if you’re impatient like me, the freezer for 15 minutes. You’ll know they’re ready when the chocolate is completely firm to the touch.
Baker’s Tips for Success
Want to make sure your peanut butter cups are absolutely perfect? Here are a few of my tried-and-true tricks.
Use Room Temperature Peanut Butter
Trust me on this one. Starting with room temperature peanut butter makes it so much easier to mix with the powdered sugar. You’ll get a super smooth, lump-free filling without a major arm workout.
The “Tap Trick” for Smooth Tops
Don’t skip the tap! After you add that final layer of chocolate, firmly but gently tap the muffin tin on your counter a few times. This magical little trick releases any trapped air bubbles and creates that perfectly flat, professional-looking surface we all crave.
Get Creative with Halloween Decorations
This is where you can have some real fun! Before the chocolate sets, top your cups with some festive vegan sprinkles or a little pinch of flaky sea salt for that sweet-and-salty kick. For a spooky spiderweb effect, melt a little vegan white chocolate, pipe a spiral on top, and then drag a toothpick from the center outwards. So easy and so cute!
Don’t Skip the Chilling Steps
I know it’s tempting to rush, but these chilling steps are super important. Chilling the peanut butter discs before you assemble the cups prevents them from melting into the warm chocolate and making a mess. And that final chill is essential for getting the cups to set properly so they pop right out of the liners with clean edges.
Storage Instructions
Store your gorgeous vegan peanut butter cups in an airtight container in the refrigerator for up to 2 weeks. They are definitely best served chilled, as the coconut oil in the chocolate will soften up at warmer room temperatures. If you want to stock up for the whole spooky season, you can also freeze them in a sealed container for up to 3 months!
Frequently Asked Questions (FAQ) for Your Vegan Halloween Candy Recipes to Make at Home
Can I make these peanut butter cups nut-free?
Absolutely! This recipe is super adaptable. The best nut-free substitute is creamy sunflower seed butter—it has a very similar texture. Tahini (sesame seed paste) also works, though it will give the filling a more distinct, earthy flavor which is also delicious!
What are the best vegan chocolate chips to use?
My go-to brands are Enjoy Life, Pascha, or Hu Kitchen because they are specifically labeled dairy-free. However, many store-brand semi-sweet or dark chocolate chips (like the ones from Trader Joe’s) are often “accidentally” vegan. The key is to always read the ingredient list and look out for milk, milk fat, or whey.
Why is my chocolate clumpy or “seized”?
Oh, the dreaded seized chocolate! This usually happens for one of two reasons. First, it might have come into contact with a tiny drop of water, so always make sure your bowl and spatula are bone dry before you start. Second, it can happen from overheating. This is why I always recommend melting it slowly, in short 30-second bursts in the microwave, and stirring vigorously in between.
Can I use a liquid sweetener like maple syrup in the filling?
I wouldn’t recommend it for this recipe. Liquid sweeteners will make the filling too soft and runny, which will prevent it from holding its nice disc shape. Powdered sugar is really the key to achieving that perfect, fudgy texture that’s just like the candy you grew up with.
Happy Halloween Baking!
There you have it—a terrifyingly easy and delicious recipe that’s guaranteed to be a graveyard smash at your Halloween party! This is truly one of the best vegan Halloween candy recipes to make at home, and it’s perfect for sharing with friends, packing in lunchboxes, or just enjoying while you watch your favorite scary movie. I hope you have so much fun making (and eating!) these. If you try this recipe, be sure to leave a comment and rating below to let us know how it turned out. I love hearing from you!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.