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Vegan Snickers Cups (+Video)

Recipe for vegan Snickers Cups – filled with roasted peanuts and a creamy caramel sauce. These are so simple to make – you will be surprised!

Vegan Snickers Cups |

I get the best ideas for new recipes when I’m riding my bike home from work late at night – when the streets are empty or when I’m in the shower. Let’s just call these vegan Snickers Cups a bike-idea :D

I’m sure you know the basic concept of chocolate cups from regular Peanut Butter Cups or my Bloody Cups for Halloween, but these are filled with a creamy caramel sauce and roasted & lightly salted peanuts! If you’ve been a fan of Snickers – then I’m sure you will love these; even if you don’t like Snickers (I never cared for it, really) – you’ll love these too ^.^ Well, at least, I hope you do!

These are really easy to make! The GIF above shows the basic steps of the process.

Vegan Snickers Cups |

Vegan Snickers Cups |

Vegan Snickers Cups

Elephantastic Vegan
Recipe for vegan Snickers Cups - filled with roasted peanuts and a creamy caramel sauce. These are so simple to make - you will be surprised!
5 from 4 votes
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Vegan
Servings 9
Calories 171 kcal


  • 1 1/2 cups vegan baking chocolate or chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 cup raw peanuts (or roasted - in that case skip step 3)
  • 1 pinch salt
  • 2 tablespoons almond butter
  • 2 tablespoons brown rice syrup*
  • 1/2 tablespoon water


  • Place 9 muffin liners in a muffin pan.
  • In a double boiler, melt the baking chocolate/chocolate chips and coconut oil, stir well. Fill about 1½ teaspoons of melted chocolate in the muffin liners; tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place the muffin pan into the fridge for a few minutes (until the chocolate hardens). Use about half the chocolate for this step.
  • Roast the peanuts with a pinch of salt in a small pan on medium heat for about 3-4 minutes while stirring occasionally. Chop the peanuts in smaller pieces.
  • Mix the almond butter with the rice syrup and water until it has reached a creamy consistency. Depending on the almond butter you're using, you might have use more or less water to achieve that.
  • Once the first chocolate layer has set, divide the almond butter mixture into the muffin liners (place it in the middle) and sprinkle the peanuts on top.
  • Use the rest of the melted chocolate to top the cups with. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
  • Once the chocolate is hard, carefully remove the cups from the cupcake liners and enjoy!



* If you don't have rice syrup at home, you could use agave syrup or maple syrup instead.
Storage: Keep the Snickers Cups in the fridge until they are all gone :)


Calories: 171kcalCarbohydrates: 11gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 14mgPotassium: 239mgFiber: 4gSugar: 3gCalcium: 42mgIron: 4.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give these vegan Snickers Cups a try I’d love to hear how they turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Vegan Snickers Cups |
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