Homemade vegan Snickers-style peanut butter cups made with a quick peanut nougat, soft dates, peanuts and chocolate — a simple gluten-free treat perfect for holidays, gifts, or a special snack. A peanut-free option is included.
If you’re searching for an indulgent vegan treat for holiday gifting or a Halloween dessert table, these Vegan Snickers Peanut Butter Cups are a great choice. They combine chocolate, a peanut-butter nougat, dates for a caramel-like layer, and crunchy peanuts to recreate the flavors you love in a cleaner, plant-based version.
The homemade nougat is easy: smooth peanut butter sweetened with maple syrup and thickened with oat flour to create a firm, scoopable center. Soft Medjool dates replace traditional caramel for a naturally sweet, chewy layer. The cups are gluten-free and grain-free when using certified ingredients, and they come together quickly.
Traditional nougat often uses egg whites and sugar, but this vegan version relies on peanut butter and oat flour for texture and flavor. The result is rich, satisfying, and only takes minutes to prepare. Halved dates serve as the caramel layer — simple, natural, and delicious.
These cups make a thoughtful homemade gift and are ideal for anyone who enjoys Snickers or peanut butter cups but prefers less processed or overly sweet confections.
More vegan treats and candy:
- Vegan Peanut Butter Chocolate Bark
- Pumpkin ginger snaps
- Chocolate dipped sugar cookies (GF)
- Ginger tahini cookies
- Gingerbread biscotti
- Vegan Snickers Bars
Snickers Peanut Butter Cups
Ingredients
- 2 cups vegan chocolate chips (semi-sweet or a mix of dark and semi-sweet)
- 2 teaspoons refined coconut oil
- 1/3 cup smooth peanut butter (all-natural)
- 1 tablespoon maple syrup
- 2-3 tablespoons oat flour
- 6 soft Medjool dates
- 1/4 cup roasted unsalted peanuts
Instructions
-
Make the peanut butter nougat. If the peanut butter is stiff, warm briefly so it softens. Stir in the maple syrup, then add oat flour a tablespoon at a time until the mixture is slightly firm and scoopable. Set aside.
-
Melt the chocolate. Combine chocolate chips and refined coconut oil in a double boiler and heat over medium. Stir as the chocolate softens until fully melted and smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between intervals until evenly melted.
-
Line a mini muffin tin with paper liners.
-
Spoon about 2 teaspoons of melted chocolate into each liner and tilt the liner so the chocolate spreads across the bottom and up the sides about 1/2 inch. Use up to 1 tablespoon if needed to coat the sides well.
-
Form 2–3 teaspoons of the peanut nougat into a ball, flatten it to nearly the size of the muffin cavity, and place it on the chocolate layer.
-
Pit and halve the dates. Press each half into a loose circle and place it over the peanut nougat so it mimics a caramel layer.
-
Scatter some roasted peanuts over the date, then spoon about 1 tablespoon of melted chocolate over the top, spreading to fully cover the nuts and seal the edges.
-
Repeat until all cups are assembled. Chill the muffin pan in the refrigerator until the chocolate firms, about an hour.
-
Remove cups from liners and serve. Store refrigerated for up to three weeks.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Rate and comment below!
Ingredients:
- Vegan chocolate chips — semi-sweet, a mix of dark and semi-sweet, or all dark depending on taste
- Refined coconut oil — keeps chocolate flavor neutral
- Smooth all-natural peanut butter — for the nougat
- Maple syrup — sweetens the peanut nougat
- Oat flour — thickens the nougat (or grind rolled oats until fine)
- Medjool dates — soft dates act as a natural caramel layer
- Roasted unsalted peanuts — or toast raw peanuts before using
Tips & Substitutions:
- When melting chocolate, keep the temperature under 88°F to maintain shine and a good snap.
- Avoid any water contact with chocolate, or it may seize.
- Use all-natural smooth nut butter for the best texture.
- Peanut-free: Swap in smooth almond, hazelnut, or cashew butter and use roasted cashews or hazelnuts instead of peanuts.
- If using raw peanuts, toast them in a pan until fragrant for more flavor.
- Optionally finish with a light sprinkle of sea salt.
- Use store-bought oat flour or grind rolled oats in a spice grinder to make your own.
Make the peanut butter nougat. Warm the peanut butter if needed, stir in maple syrup, then add oat flour until the mix is slightly stiff. Set aside.
Melt the chocolate. Heat chocolate and refined coconut oil in a double boiler and stir until smooth, or microwave in 30-second intervals, stirring between each until even. Prep a mini muffin tin with liners.
Spoon melted chocolate into each liner and tilt to coat the bottom and sides (about 1/2″ up the edge). If the chocolate doesn’t spread enough, use a bit more.
Form 2–3 teaspoons of the nougat into a flattened disc and place it on the chocolate base.
Halve and pit the dates, spread each half into a loose circle, and press it over the nougat to act as the caramel layer.
Sprinkle peanuts on top, then spoon melted chocolate over the nuts so they are fully covered and the sides are sealed.
Repeat until all cups are assembled, then chill in the refrigerator until firm, about an hour. Remove from liners and serve.
Store refrigerated for up to three weeks.
If you need a peanut-free version, use smooth almond, hazelnut, or cashew butter for the nougat and swap peanuts for roasted cashews or hazelnuts.