Vegan Chocolate Peanut Butter Yogurt Cups
These no-bake Vegan Chocolate Peanut Butter Yogurt Cups are the perfect healthy summer dessert—creamy, chocolatey, naturally sweetened, and made with just 6 ingredients!
I’ve been on a total peanut butter kick lately—my snickers stuffed dates have become my favorite after dinner treat. But now that the summer heat is in full swing, I’ve been craving something cold, creamy, and chocolatey. So I created this recipe.
These dreamy little cups start with a rich chocolate layer, followed by a creamy peanut butter yogurt filling that tastes like frozen cheesecake, and then they’re topped with more melty chocolate and crunchy peanuts. Basically: healthy frozen Reese’s cups—but make them vegan.
They come together in under 25 minutes, require zero baking (because who wants to turn the oven on in the summer?), and are perfect to keep stashed in your freezer for a sweet, satisfying snack or post-dinner treat. Total win.
Why You’ll Love This Recipe
- No-bake and freezer-friendly
- Taste like Reese’s with a creamy frozen twist
- Made with just 6 simple ingredients
- Vegan, gluten-free, refined sugar-free
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements!
- Non-Dairy Yogurt: Use a thick, unsweetened yogurt. I love Siggi’s non-dairy yogurt.
- Peanut Butter: Use a natural, drippy peanut butter (or homemade). If you have a peanut allergy, you can use almond butter, cashew butter, hazelnut butter (for a Nutella vibe), or sunflower seed butter.
- Maple Syrup: The natural sweetener.
- Vanilla Extract: For extra depth and flavor.
- Vegan Dark Chocolate: Use dairy-free chocolate chips or bar to keep this recipe vegan.
- Refined Coconut Oil: Helps thin the chocolate without any coconut flavor.
How To Make Vegan Chocolate Peanut Butter Yogurt Cups
- Melt the chocolate: In a small bowl, combine the vegan chocolate chips and refined coconut oil. Melt in the microwave in 30-second intervals, stirring between each, until smooth.
- Create the chocolate base: Spoon a small amount of melted chocolate into the bottom of each muffin liner (just enough to coat the bottom). Spread along the bottom and up along the sides a little. Place in the freezer for 5–10 minutes to set.
- Mix the peanut butter yogurt filling: While the base is chilling, stir together the non-dairy yogurt, peanut butter, maple syrup, and vanilla extract until smooth and creamy. The texture should be thick, almost like pudding.
- Add the filling: Once the chocolate base has hardened, spoon the peanut butter yogurt mixture evenly into each cup. Use the back of a spoon to smooth out the tops.
- Top with more chocolate: Pour the remaining melted chocolate over the filling and sprinkle with crushed peanuts or flaky salt (optional but so good!). Place back in the freezer for about 20 minutes, or until fully set.
- Serve & enjoy! Let them sit at room temp for a few minutes before eating for the perfect creamy texture.
If you used to be obsessed with Reese’s like I was (🙋♀️), you’re going to love these.
They’re chocolatey and peanut buttery in all the right ways, but without the refined sugar, dairy, or processed stuff. Plus, the creamy yogurt filling adds an ice cream-like element that makes them soo refreshing on a hot day.
I love keeping a batch in the freezer for an easy dessert after dinner, or grabbing one as a mid-afternoon snack when I’m craving something sweet but still nourishing. They’re also adorable for parties or potlucks—just pop them out of the freezer and watch them disappear!
More No-Bake Vegan Desserts to Try Next
- Snickers Stuffed Dates
- Healthy Snickers Bites (4 ingredients)
- Vegan Chocolate Crunch Ice Cream Bars
- No Churn Vegan Chocolate Peanut Butter Ice Cream
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Chocolate Peanut Butter Yogurt Cups
Equipment
Ingredients
- ¾ cup plain non-dairy yogurt, thick
- ¾ cup peanut butter
- 3 tablespoons maple syrup, or agave
- 1 teaspoon vanilla extract
- 2 cups vegan chocolate chips
- 2 tablespoons refined coconut oil
- salted peanuts, chopped
Instructions
- In a small bowl, combine the vegan chocolate chips and refined coconut oil. Melt in the microwave in 30-second intervals, stirring between each, until smooth.
- Spoon a small amount of melted chocolate into the bottom of each muffin liner (just enough to coat the bottom). Spread along the bottom and up along the sides a little. Place in the freezer for 5–10 minutes to set.
- While the base is chilling, stir together the non-dairy yogurt, peanut butter, maple syrup, and vanilla extract until smooth and creamy. The texture should be thick, almost like pudding.
- Once the chocolate base has hardened, spoon the peanut butter yogurt mixture evenly into each cup. Use the back of a spoon to smooth out the tops.
- Pour the remaining melted chocolate over the filling and sprinkle with crushed peanuts or flaky salt (optional but so good!). Place back in the freezer for about 20 minutes, or until fully set.
- Serve & enjoy! Let them sit at room temp for a few minutes before eating for the perfect creamy texture.
Notes
- I always use the brand Hu Chocolate – it’s made with clean ingredients and my all-time favorite chocolate! Be sure to use my code BOOBOO for a discount.
- See blog post above for substitution ideas.
Can you use chocolate protein powder instead?
Which ingredient are you looking to substitute? I’m sure you can just add a scoop of chocolate protein powder to the filling – it might make it a little more thick, but you can add more yogurt to thin it out. Enjoy!
This was so delicious!!! And very easy to make
So glad you liked it! Thanks for sharing