Vegan Reese's Caramel Big Cups

These Vegan Reese's Caramel Big Cups combine rich chocolate, creamy peanut butter, and gooey vegan caramel for the ultimate bite-sized treat. A tasty, plant-based version of the delightful Halloween candy.

Caramel AND peanut butter?! There's a reason people petitioned Reese's to bring back these cups. I don't know about you but these are like my two favorite foods!

This is my healthier, veganized version, of course. And it's delicious!

Brb while I devour them all.

Jump to:

• Why this recipe works
• Why You'll Love these Vegan Reese's Caramel Big Cups
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• FAQ & Expert Tips
• Recipe Prayer
• Related Recipes
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

Why this recipe works

This vegan version of the Reese's Caramel Big Cup keeps the key components of the candy, just swapping them for vegan versions.

And no chocolate factory equipment necessary!

Chocolate: we'll just use a vegan chocolate. For the most authentic flavor, choose a semi-sweet chocolate. For a healthier swap, use dark or unsweetened chocolate.

Caramel: we'll make my date caramel, which is delightfully sweet and gooey. It's also really easy to work with - I promise these cups are easy to make! No sticky mess!

Peanut Butter: my standard peanut butter filling I used in my Vegan Reese's Cups. It's more than just peanut butter, which makes it easy to handle. I repeat, no mess!

Why You'll Love these Vegan Reese's Caramel Big Cups

• Dietary needs - these bars are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
• Healthier version of a classic - these bars are made with whole food plant-based ingredients so you can avoid the refined sugars, oils, and other processed ingredients in the store-bought version!
• Freezer friendly - if you don't eat the entire batch in one sitting, these bars store very well. They'll last in the freezer for several months

Ingredient Notes & Substitutions

Peanut Butter Layer

• Natural Peanut Butter: use a peanut butter with no added sugar or oils. A little salt is okay. And if your peanut butter doesn't have salt add a pinch to the peanut mixture.
• ‍Peanut Powder: peanut powder is peanuts that that have been processed into a powder, leaving most of the protein and removing some of the fat. You should be able to find peanut powder at your local grocery store, or on Amazon. If you don't have peanut powder, you can use almond flour.
• Maple Syrup: for a completely fruit-sweetened pb cup, you can sub date syrup
• Vanilla

Caramel Layer

• Medjool Dates: medjool dates are the softest type of date and easiest to blend. If you want to use a different type of date, soak the dates in hot water for a few minutes to soften them before blending
• Nut Butter: nut butter adds fat to the caramel, which creates a deeper, more rich flavor. I used peanut butter in this version because the cups will already taste-like peanut butter, so the flavor won't be overwhelming
• Vanilla Extract
• Sea Salt: a pinch of salt helps enhance and balance the sweetness of the dates

Chocolate Layer

• Vegan Chocolate: I used a mix of 100% unsweetened chocolate and vegan semi-sweet chocolate. If you prefer a sweeter chocolate, you can use any vegan dark or semi-sweet chocolate like Enjoy Life or Pascha.

Step-By-Step Instructions

Step 1. Line a mini muffin tin with mini muffin liners.

Step 2. Whisk together the peanut butter, peanut powder, maple syrup, and vanilla. Roll the peanut butter mixture into 24 half-tablespoon sized discs.

Step 3. Make the date caramel. Blend all the caramel ingredients in a food processor until a ball forms in the processor. Divide into 24 parts and roll/flatten into discs.

Step 4. Press each caramel disc together to a peanut butter disc, to create 24 total caramel-peanut butter discs.

Step 5. In a small, high-sided, microwave safe bowl melt the chocolate on 50% power. After the first minute, stir every 30 seconds for 15-30 seconds, to avoid overheating the chocolate.

Step 6. Measure a tablespoon of chocolate into a muffin cup. Press a caramel-peanut butte disc inside the chocolate and smooth the top, adding a drop of additional chocolate if necessary. Repeat with the remaining discs, filling the muffin tin.

Step 7. Freeze for 15-20 minutes or refrigerate 30 minutes, until solid. Serve and enjoy!

FAQ & Expert Tips

Recipe Prayer

Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.

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