Vegan Nut Butter Jelly Chocolate Cups

Vegan nut butter jelly chocolate cups. The most simple and delicious snack that's made with just a few ingredients. Feel free to use other nut butters or fruits in place of the cashew butter and strawberry.
Prep Time: 45 minutes
Setting Time: 30 minutes
Total Time: 1 hour 15 minutes
5 from 2 votes

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stack of peanut butter jelly filled chocolate cups.

Due to the current crisis a lot of us are spending more time at home, and are drawing back to creating our own dishes and recipes in the kitchen. I asked you guys over on Instagram what recipes would help you the most during these uncertain times, and so many of you wanted simple vegan desserts made with pantry staples.

A classic favourite of mine is nut butter cups, but these ones have a twist in the form of a fruity jelly layer. The good things about them is the recipe is very flexible, and can be adapted depending on what you have available to use in your pantry or freezer.



I used cashew butter in this instance as I had a big short-dated tub which I picked up on sale recently. Cashew butter can however, be a little on the price-y side, and if you don’t have any to hand, fear not! There are alternative options.

If you happen to have cashew nuts lying around in your pantry, you can make your own nut butter by simply toasting them in the oven for 10 minutes, and blending them until smooth in a high speed blender or food processor.

Otherwise, feel free to use an alternative to cashew butter such as peanut butter, almond butter, sunflower seed butter or tahini.


This can be made from any fresh or frozen berries that you have sitting in your freezer. I opted for strawberries as I usually keep a bag of frozen strawberries in the freezer for smoothies.

Frozen raspberries, blackberries, blackcurrants or even cherries would be a great substitute too.

The jelly is set using a vegan setting agent, agar-agar. This is a staple for a lot of dessert lovers. But if you haven’t got it to hand you can always set the jam by adding a few tablespoons of chia seeds, and letting them do their magic by soaking up the moisture.

Can’t find any of these ingredients at home? Not to worry, you can easily swap in any vegan-friendly jarred fruit preserves that you have in your pantry 🙂


Feel free to use any chocolate you like here, just make sure that its suitable for vegans (most dark chocolate is dairy-free by default).

And that’s it! Now all that’s left is to get in the kitchen and you’re very close to enjoying these moreish cups for REAL.

Vegan and dairy free reeses peanut butter cups with jelly


  • Great for PB Jelly fans!
  • You can substitute different nut and seed butters in case of allergies
  • Stores well in the fridge or freezer
  • Plant-based and vegan-friendly
  • Easy to make
  • Minimal ingredients
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products

Vegan and dairy free reeses peanut butter cups with jelly


stack of peanut butter jelly filled chocolate cups.

Vegan Nut Butter Jelly Chocolate Cups

5 from 2 votes
A simple delicious treat that's made with just a few ingredients. Feel free to use other nut butters or fruits in place of the cashew butter and strawberry. Peanut butter and raspberry work great!
Prep Time 45 mins
Setting Time 30 mins
Total Time 1 hr 15 mins
Servings 6


  • 7.5 oz vegan-friendly chocolate
  • 1 tsp cashew butter
  • 2 cups frozen strawberries
  • ½ lemon juiced
  • 1 ½ tbsp light agave syrup
  • ½ tsp agar-agar powder
  • 6 tbsp cashew butter
  • ¼ cup freeze dried strawberries for garnish


  • Line a muffin tray with 6 muffin cases. 
  • Melt the chocolate and one teaspoon of cashew butter over a double boiler. 
  • Add one tablespoon of melted chocolate to each muffin case, and swirl the case so that the chocolate comes up around and coats the edges.
  • Place in the freezer to set for 5 minutes.
  • Repeat with a second layer of chocolate and place back in the freezer for 10 minutes. 
  • Remove the chocolate shells from the freezer and add one tablespoon of cashew butter to each one, freeze again whilst you prepare the jelly filling.
  • Add the strawberries and lemon juice to a saucepan and bring to a simmer. Cook for approximately 20 minutes, stirring often to ensure the strawberries don’t stick to the bottom of the pan.
  • Add the agave syrup and cook for another 5 minutes.
  • Lastly, add the agar-agar powder and whisk well, cook for another 5 minutes while continuously whisking.
  • Add a layer of the jelly on top of the cashew butter in each muffin case.
  • Allow to cool to room slightly for about 5 minutes before placing them back in the freezer for one hour.
  • Reheat the remaining chocolate to melt it and pour it on top of the jelly.
  • Top with freeze dried strawberries. 
  • Place back in the freezer for 10 minutes before serving.


Calories: 351kcal | Carbohydrates: 43g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 312mg | Fiber: 5g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 153mg | Calcium: 66mg | Iron: 6mg
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