14 Vegan Chocolate Peanut Butter Desserts You’Ll Crave

Chocolate and peanut butter belong together like weekends and sleeping in. These 14 vegan chocolate peanut butter desserts prove it with no dairy, no fuss, and maximum joy. You’ll find quick wins, showstoppers, and freezer treats you can stash for “emergencies.” Ready to melt, swirl, and devour?

1. No-Bake Chocolate Peanut Butter Bars That Vanish Fast

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These bars nail the sweet-salty-crunchy trifecta with almost zero effort. Perfect for parties, picnics, or “I need dessert in 20 minutes.” The fridge does the work while you practice patience.

Ingredients:

• 1 1/2 cups graham cracker crumbs (vegan)
• 1 1/4 cups natural peanut butter, divided
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/4 cups dairy-free chocolate chips
• Pinch sea salt

Instructions:

1. Line an 8×8-inch pan with parchment. In a bowl, mix crumbs, 1 cup peanut butter, maple syrup, coconut oil, vanilla, and salt until thick.
2. Press the mixture firmly into the pan.
3. Melt chocolate chips with remaining 1/4 cup peanut butter until smooth. Spread over the base.
4. Chill 1–2 hours until set. Slice into 16 bars.

Top with flaky salt or crushed peanuts for extra crunch. Want it gluten-free? Use certified GF cookies or oat crumbs.

Serving size for nutrition: 1 bar (1/16 of pan)

Estimated nutrition per serving: Calories 285; Total Fat 18g; Total Carbohydrates 25g; Dietary Fiber 3g; Net Carbs 22g; Protein 6g

2. Thick Vegan Chocolate Peanut Butter Milkshake (No Ice Cream Needed)

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Craving a diner-style shake without the dairy? Frozen bananas save the day and create that dreamy texture. You’ll sip this and say, “Wait, that’s vegan?”

Ingredients:

• 2 large frozen bananas
• 1 1/4 cups unsweetened almond milk
• 3 tbsp peanut butter
• 2 tbsp cocoa powder
• 1–2 tbsp maple syrup (to taste)
• 1/2 tsp vanilla extract
• Pinch sea salt

Instructions:

1. Blend all ingredients on high until thick and creamy.
2. Adjust sweetness and milk for desired thickness.
3. Pour into a chilled glass and add a peanut butter drizzle if you’re extra.

Add a shot of espresso for a mocha moment. For protein, toss in a scoop of your favorite vegan protein powder.

Serving size for nutrition: 1 large shake (about 16 oz)

Estimated nutrition per serving: Calories 420; Total Fat 17g; Total Carbohydrates 64g; Dietary Fiber 10g; Net Carbs 54g; Protein 10g

3. Five-Ingredient Chocolate Peanut Butter Fudge Squares

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This silky fudge sets fast and tastes like a fancy candy shop treat. You only need a saucepan and a little willpower. Keep a stash in the freezer for late-night cravings.

Ingredients:

• 1 cup dairy-free chocolate chips
• 3/4 cup peanut butter
• 1/4 cup coconut cream
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Line a 9×5-inch loaf pan with parchment.
2. Gently melt chocolate, peanut butter, and coconut cream over low heat, stirring until smooth.
3. Stir in maple syrup and vanilla. Pour into the pan and smooth the top.
4. Chill 2 hours. Slice into 18 small squares.

Sprinkle crushed peanuts or sea salt on top before chilling. Want swirl vibes? Marble in 2 extra tablespoons of peanut butter.

Serving size for nutrition: 1 square (1/18 of batch)

Estimated nutrition per serving: Calories 110; Total Fat 8g; Total Carbohydrates 9g; Dietary Fiber 1g; Net Carbs 8g; Protein 2g

4. Bakery-Style Vegan Chocolate Peanut Butter Cupcakes

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Moist chocolate cupcakes crowned with peanut butter frosting? Yes, chef. These please everyone, even the dairy diehards.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup oat milk (or almond milk)
• 1/3 cup neutral oil
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips (optional)
• Frosting: 1/2 cup vegan butter, 3/4 cup peanut butter, 2 cups powdered sugar, 2–3 tbsp oat milk, pinch salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk flour, sugar, cocoa, baking soda, and salt. Add milk, oil, vanilla, and vinegar; stir until just combined. Fold in chips if using.
3. Divide batter among cups. Bake 18–20 minutes. Cool completely.
4. Cream vegan butter and peanut butter. Beat in powdered sugar, milk, and salt until fluffy. Frost generously.

Top with mini chocolate chips or chopped peanuts. FYI, a little espresso powder in the batter makes the chocolate pop.

Serving size for nutrition: 1 frosted cupcake (1/12 of batch)

Estimated nutrition per serving: Calories 360; Total Fat 17g; Total Carbohydrates 50g; Dietary Fiber 2g; Net Carbs 48g; Protein 5g

5. Crispy Chocolate Peanut Butter Rice Krispie Treats

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Childhood classic, all grown up with chocolate swagger. These bars deliver crunch, chew, and a glossy top. They pack great in lunchboxes or road-trip snack stashes.

Ingredients:

• 4 cups crispy rice cereal (check vegan)
• 1/2 cup peanut butter
• 1/2 cup brown rice syrup or maple syrup
• 1/4 cup coconut oil
• 1/2 cup dairy-free chocolate chips, melted
• 1 tsp vanilla extract
• Pinch salt

Instructions:

1. Line an 8×8-inch pan with parchment.
2. Warm peanut butter, syrup, coconut oil, vanilla, and salt over low heat until smooth.
3. Stir in cereal until coated. Press into the pan.
4. Spread melted chocolate on top. Chill 30–45 minutes. Cut into 16 squares.

Mix in 1/4 cup chopped peanuts for extra crunch. Use a silicone spatula to press firmly so bars hold together.

Serving size for nutrition: 1 bar (1/16 of pan)

Estimated nutrition per serving: Calories 175; Total Fat 9g; Total Carbohydrates 23g; Dietary Fiber 1g; Net Carbs 22g; Protein 3g

6. Flourless Chocolate Peanut Butter Mug Cake In 90 Seconds

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When dessert impatience hits, this mug cake delivers. It’s gooey, rich, and super chocolatey with pantry staples. Bonus: minimal dishes.

Ingredients:

• 3 tbsp oat flour (or almond flour)
• 1 1/2 tbsp cocoa powder
• 2 tbsp maple syrup
• 2 tbsp peanut butter
• 3 tbsp almond milk
• 1/4 tsp baking powder
• Pinch salt and cinnamon (optional)

Instructions:

1. In a large mug, whisk dry ingredients. Stir in wet ingredients until smooth.
2. Microwave 60–90 seconds until set on top but fudgy inside.
3. Cool 1 minute, then add extra peanut butter on top if you’re bold.

Swap almond milk for coffee for a mocha kick. Don’t overcook—slightly underdone equals lava-cake vibes, trust me.

Serving size for nutrition: 1 mug cake

Estimated nutrition per serving: Calories 360; Total Fat 16g; Total Carbohydrates 48g; Dietary Fiber 6g; Net Carbs 42g; Protein 10g

7. Peanut Butter Swirl Vegan Brownies That Mean Business

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Fudgy centers, crackly tops, and generous PB swirls—what else do you need? These brownies turn any Tuesday into a celebration.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup neutral oil
• 1 cup oat milk
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/3 cup peanut butter (warmed)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan.
2. Whisk flour, cocoa, sugars, baking powder, and salt.
3. Stir in oil, milk, and vanilla until just combined. Fold in chips.
4. Spread in pan. Dollop warmed peanut butter and swirl with a knife.
5. Bake 22–26 minutes. Cool before slicing into 12 pieces.

Add chopped peanuts for crunch. For extra fudgy texture, pull them when the center still looks slightly underdone.

Serving size for nutrition: 1 brownie (1/12 of pan)

Estimated nutrition per serving: Calories 275; Total Fat 12g; Total Carbohydrates 40g; Dietary Fiber 3g; Net Carbs 37g; Protein 4g

8. Chocolate Peanut Butter Chia Pudding Meal-Prep Cups

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Breakfast or dessert? Both. This pudding sets overnight and tastes like a peanut butter cup in a jar—healthy-ish, IMO.

Ingredients:

• 1 1/2 cups oat milk
• 1/3 cup chia seeds
• 2 tbsp cocoa powder
• 3 tbsp maple syrup
• 1/2 tsp vanilla extract
• 3 tbsp peanut butter, warmed
• Pinch salt

Instructions:

1. Whisk milk, cocoa, maple syrup, vanilla, and salt until smooth. Stir in chia seeds.
2. Rest 10 minutes, stir again, then divide into 3 jars.
3. Spoon 1 tbsp peanut butter into each jar and swirl. Chill at least 4 hours or overnight.

Top with sliced banana or cacao nibs. Use chocolate oat milk for extra decadence.

Serving size for nutrition: 1 cup (1/3 of batch)

Estimated nutrition per serving: Calories 290; Total Fat 15g; Total Carbohydrates 31g; Dietary Fiber 10g; Net Carbs 21g; Protein 9g

9. Frozen Chocolate Peanut Butter Banana Bites

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Two bites of pure bliss straight from the freezer. These make the perfect little treat when you want “just a taste.” Spoiler: you’ll want three.

Ingredients:

• 2 medium bananas, sliced into 1/4-inch coins
• 1/4 cup peanut butter
• 3/4 cup dairy-free chocolate chips
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions:

1. Lay banana slices on a parchment-lined tray. Dab peanut butter on half the slices and cap with remaining slices to make sandwiches.
2. Freeze 30 minutes.
3. Melt chocolate with coconut oil. Dip sandwiches, place back on tray, and sprinkle salt.
4. Freeze 30–60 minutes until set.

Use almond butter if peanut allergies lurk. Store in a freezer bag and let sit 2 minutes before eating so your teeth survive.

Serving size for nutrition: 4 bites (about 1/4 of batch)

Estimated nutrition per serving: Calories 220; Total Fat 11g; Total Carbohydrates 31g; Dietary Fiber 4g; Net Carbs 27g; Protein 4g

10. Decadent Vegan Peanut Butter Chocolate Tart

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This showstopper layers a crunchy crust, creamy PB filling, and glossy chocolate ganache. Serve it when you want gasps and clean plates. It slices like a dream.

Ingredients:

• Crust: 2 cups chocolate sandwich cookie crumbs (vegan), 5 tbsp melted vegan butter, pinch salt
• Filling: 1 cup peanut butter, 1/3 cup maple syrup, 1/4 cup coconut cream, 1 tsp vanilla
• Ganache: 1 cup dairy-free chocolate chips, 1/2 cup coconut cream

Instructions:

1. Mix crust ingredients and press into a 9-inch tart pan. Chill 15 minutes.
2. Blend filling until smooth, spread into crust, and chill 20 minutes.
3. Heat coconut cream; pour over chocolate chips and rest 2 minutes. Stir smooth and pour over filling.
4. Chill 2–3 hours before slicing into 12 pieces.

Top with roasted peanuts or a peanut butter drizzle. Use gluten-free cookies if needed.

Serving size for nutrition: 1 slice (1/12 of tart)

Estimated nutrition per serving: Calories 380; Total Fat 24g; Total Carbohydrates 37g; Dietary Fiber 3g; Net Carbs 34g; Protein 7g

11. Soft-Batch Chocolate Peanut Butter Cookies

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These cookies stay soft for days (if they last that long). They deliver serious chocolate flavor with ribbons of peanut butter. Dunk them in cold almond milk and smile.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 2 tbsp maple syrup
• 1/4 cup oat milk
• 1 tsp vanilla extract
• 1/3 cup peanut butter (slightly warmed)
• 1/3 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line 2 baking sheets.
2. Cream vegan butter and brown sugar. Beat in maple syrup, milk, and vanilla.
3. Stir in flour, cocoa, baking soda, and salt. Fold in chips.
4. Scoop 18 balls. Drizzle or tuck a little peanut butter into each and swirl lightly.
5. Bake 9–11 minutes. Cool on sheet 5 minutes, then transfer.

Don’t overbake—soft centers are the goal. A sprinkle of flaky salt takes them over the top.

Serving size for nutrition: 1 cookie (1/18 of batch)

Estimated nutrition per serving: Calories 150; Total Fat 7g; Total Carbohydrates 20g; Dietary Fiber 2g; Net Carbs 18g; Protein 2g

12. Chocolate Peanut Butter Overnight Oats That Taste Like Dessert

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Breakfast that moonlights as dessert? Absolutely. These oats are creamy, chocolatey, and legit energizing.

Ingredients:

• 1 cup rolled oats
• 1 cup oat milk
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1–2 tbsp maple syrup
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch salt

Instructions:

1. Stir all ingredients in a jar until no cocoa clumps remain.
2. Refrigerate overnight or at least 4 hours.
3. Stir and top with sliced banana or cacao nibs.

Add a scoop of vegan protein to make it gym-friendly. Use half water, half milk for a lighter texture.

Serving size for nutrition: 1 jar (about 1 1/4 cups)

Estimated nutrition per serving: Calories 430; Total Fat 17g; Total Carbohydrates 58g; Dietary Fiber 10g; Net Carbs 48g; Protein 12g

13. Mini Chocolate Peanut Butter Cheesecakes (No Bake)

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Creamy, tangy, and rich without a hint of dairy. These minis feel fancy but come together fast in a muffin tin. Perfect for date night or “me night.”

Ingredients:

• Crust: 1 cup vegan graham crumbs, 3 tbsp melted coconut oil, 1 tbsp maple syrup
• Filling: 1 1/2 cups soaked cashews (drained), 1/3 cup coconut cream, 1/4 cup maple syrup, 1/3 cup peanut butter, 2 tbsp lemon juice, 1 tsp vanilla, pinch salt
• Topping: 1/2 cup dairy-free chocolate chips, 1/4 cup coconut cream

Instructions:

1. Line a 12-cup muffin tin with liners. Mix crust and press into cups.
2. Blend filling until silky. Divide among cups. Chill 30 minutes.
3. Warm coconut cream and pour over chips; stir smooth. Spoon over cheesecakes.
4. Chill 3 hours or freeze 1 hour to set.

Garnish with crushed peanuts. For soy-free, ensure chocolate and cookies fit your needs.

Serving size for nutrition: 1 mini cheesecake (1/12 of batch)

Estimated nutrition per serving: Calories 265; Total Fat 17g; Total Carbohydrates 24g; Dietary Fiber 2g; Net Carbs 22g; Protein 6g

14. One-Bowl Vegan Chocolate Peanut Butter Loaf Cake

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This loaf tastes like a giant peanut butter cup in cake form. It’s tender, chocolaty, and perfect for brunch, snacks, or “oops, dessert again.”

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup oat milk
• 1/3 cup neutral oil
• 1/3 cup peanut butter
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk dry ingredients. Add milk, oil, peanut butter, and vanilla; stir until just combined. Fold in chips.
3. Pour into pan. Warm 2 extra tablespoons peanut butter and drizzle on top; swirl.
4. Bake 45–55 minutes until a toothpick comes out with a few moist crumbs. Cool before slicing into 12.

Serve with berries or a swipe of extra PB. For a lighter crumb, replace 1/2 cup flour with oat flour.

Serving size for nutrition: 1 slice (1/12 of loaf)

Estimated nutrition per serving: Calories 300; Total Fat 13g; Total Carbohydrates 44g; Dietary Fiber 4g; Net Carbs 40g; Protein 6g

Ready to live your best chocolate-peanut-butter life? Pick a recipe, cue up your favorite playlist, and make something craveable. Dessert emergency solved—seriously.

Nutrition values are estimates based on standard USDA data and common brand averages. Actual values will vary with specific ingredients and portion sizes.