Craving a rich, chocolatey dessert without turning on the oven? These No Bake Peanut Butter Brownie Cups are an easy vegan dessert made with simple plant-based ingredients.
They combine a soft and fudgy chocolate brownie base with a creamy peanut butter center and a smooth chocolate topping. Every bite is rich, chocolatey, and satisfying.
Best of all, these no-bake brownie cups are easy to prepare and don't require an oven. They are perfect for parties, holidays, afternoon snacks, or a simple homemade vegan treat.
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Why You'll Love These No Bake Peanut Butter Brownie Cups
No oven required: These brownie cups are completely no-bake, making them easy to prepare.
Rich and chocolatey: Cocoa powder and dark chocolate create an indulgent chocolate flavor.
Creamy peanut butter center: The peanut butter filling adds a smooth and nutty contrast to the chocolate.
Vegan and dairy-free: The recipe uses plant-based ingredients instead of traditional dairy.
Easy to make: There are no complicated baking techniques or special equipment required.
Make-ahead friendly: Prepare them ahead of time and keep them chilled until ready to serve.
Ingredients
These easy vegan peanut butter brownie cups use simple ingredients that work together to create a fudgy texture and rich flavor.
For the Brownie Base
Medjool dates: Soft dates add natural sweetness and help bind the brownie base together.
Almond flour: Creates a soft and tender brownie texture.
Unsweetened cocoa powder: Adds deep chocolate flavor.
Peanut butter: Adds richness and a delicious peanut butter flavor.
Vanilla extract: Enhances the chocolate flavor.
Salt: Balances the sweetness.
For the Peanut Butter Filling
Creamy peanut butter: Creates the smooth peanut butter center.
Maple syrup: Adds sweetness and helps create a smooth filling.
Vanilla extract: Adds extra flavor.
For the Chocolate Topping
Vegan dark chocolate: Creates a rich chocolate topping.
Coconut oil: Helps make the melted chocolate smooth and glossy.
How to Make No Bake Peanut Butter Brownie Cups
1. Make the Brownie Base
Add the pitted Medjool dates, almond flour, cocoa powder, peanut butter, vanilla extract, and salt to a food processor.
Process until the ingredients form a sticky, fudgy mixture that holds together when pressed.
2. Form the Brownie Cups
Line a 12-cup muffin pan with paper or silicone liners.
Divide the brownie mixture evenly between the liners and press firmly into the bottom of each cup.
3. Make the Peanut Butter Filling
Add creamy peanut butter, maple syrup, and vanilla extract to a small bowl. Stir until smooth and creamy.
Add a small spoonful of the peanut butter mixture to the center of each brownie base.
4. Make the Chocolate Topping
Melt the vegan dark chocolate and coconut oil together until completely smooth.
Stir gently and allow the chocolate to cool slightly.
5. Add the Chocolate Layer
Spoon the melted chocolate over each peanut butter center. Spread gently so the chocolate covers the filling.
6. Chill
Place the brownie cups in the refrigerator for 1–2 hours, or until the chocolate is firm.
7. Serve
Remove the brownie cups from their liners and serve chilled.
Recipe Tips
Use Soft Dates
Soft Medjool dates blend more easily and help create a sticky brownie mixture.
Don't Make the Base Too Dry
If your brownie mixture does not hold together when pressed, add a little more peanut butter until the desired consistency is reached.
Chill Before Serving
Refrigeration helps the layers become firm and makes the brownie cups easier to handle.
Use Dairy-Free Chocolate
Check the chocolate label to make sure it is dairy-free if you want the finished dessert to remain completely vegan.
Easy Variations
Chocolate Almond Butter Cups
Replace peanut butter with almond butter for a delicious chocolate almond version.
Salted Peanut Butter Brownie Cups
Sprinkle a small amount of flaky sea salt over the chocolate topping before it sets.
Coconut Chocolate Cups
Add shredded coconut to the brownie mixture or sprinkle it over the chocolate topping.
Extra Chocolate Brownie Cups
Add vegan chocolate chips to the brownie base for an extra chocolatey dessert.
Serving Ideas
Serve these brownie cups chilled with fresh strawberries, raspberries, banana slices, vegan whipped cream, or an extra drizzle of peanut butter.
They are also perfect for dessert trays, parties, birthdays, and holiday gatherings.
For more easy plant-based recipes, visit Vegorie .
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Storage & Freezing
How to Store
Store the brownie cups in an airtight container in the refrigerator for 5–7 days.
Can You Freeze Them?
Yes. Place the brownie cups in a freezer-safe container and freeze for up to 2 months.
Thaw them in the refrigerator before serving.
More Vegan Recipe Inspiration
Looking for more plant-based recipes? Visit Vegorie for easy vegan meals, desserts, snacks, and recipe ideas.
Frequently Asked Questions
Are these peanut butter brownie cups vegan?
Yes. When made with vegan dark chocolate, all of the ingredients in this recipe are plant-based.
Do I need an oven to make these brownie cups?
No. These are completely no-bake brownie cups and set in the refrigerator.
How long do no-bake brownie cups take to set?
They usually need about 1–2 hours in the refrigerator to become firm.
Can I use almond butter instead of peanut butter?
Yes. Almond butter is an easy substitute for peanut butter.
How long do vegan brownie cups last?
They can be stored in an airtight container in the refrigerator for about 5–7 days.
Can I freeze peanut butter brownie cups?
Yes. They can be frozen for up to 2 months. Thaw them in the refrigerator before serving.
No Bake Peanut Butter Brownie Cups
Easy, Fudgy & Vegan Dessert
Ingredients
- 1 cup soft Medjool dates, pitted
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup creamy peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 5 ounces vegan dark chocolate
- 1 teaspoon coconut oil
Instructions
- Process dates, almond flour, cocoa powder, peanut butter, vanilla, and salt until a sticky brownie dough forms.
- Divide the mixture between 12 lined muffin cups and press firmly into the bottom.
- Mix peanut butter, maple syrup, and vanilla until smooth.
- Add the peanut butter filling to each brownie base.
- Melt vegan dark chocolate with coconut oil until smooth.
- Spoon chocolate over each brownie cup.
- Refrigerate for 1–2 hours or until firm.
- Remove from liners and serve chilled.
Nutrition Information
Approximate nutrition per serving:
Calories: 220 kcal
Protein: 5 g
Carbohydrates: 24 g
Fat: 14 g
Fiber: 4 g
Sugar: 15 g
Nutrition information is an estimate and can vary depending on the brands and ingredients used.
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More Easy Vegan Desserts
Love simple vegan desserts? Visit Vegorie for more plant-based recipes and meal ideas.
For more vegan baking inspiration, explore Veganize Baking →
Final Thoughts
These No Bake Peanut Butter Brownie Cups combine everything you want in an easy vegan dessert: rich chocolate, fudgy texture, creamy peanut butter, and a delicious chocolate topping.
Since they require no oven and can be prepared ahead of time, they are a great choice for busy days, parties, or whenever a chocolate-peanut butter dessert is calling your name.
For more easy vegan recipes, visit Vegorie .
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