Vegan Peanut Butter Cup Dump Cake
Vegan Peanut Butter Cup Dump Cake
Buttery graham crumb, thick peanut butter filling and glossy chocolate ganache — fully vegan, no-bake, 20 minutes plus chill
This vegan peanut butter cup dump cake is the no-bake bar of your dreams. A buttery graham crumb, a thick salty-sweet peanut butter layer, and a glossy chocolate ganache — finished with peanut butter chips and chopped peanuts.
Twenty minutes of assembly, then the fridge does the rest. Slice it cold with a hot knife and watch it disappear.
Why you'll love this dump cake
- A giant peanut butter cup in bar form — fully vegan
- No-bake, 20 minutes of hands-on time
- Three distinct layers: crumb, peanut butter, ganache
- Glossy chocolate top studded with PB chips and peanuts
- Feeds a crowd — 12 generous bars from one pan
- Freezer-friendly — make it weeks ahead
Health notes
- Peanut butter: Plant protein and healthy fats — the 8g of protein per bar is real.
- Dark chocolate: Antioxidant-rich — the darker the chocolate, the better.
- Peanuts: Niacin, vitamin E and crunch on top.
- Portion reality: This is a treat — rich, sweet, and worth every bite.
- No-bake: No refined-flour baking, no eggs, no dairy — just assembly.
Key element — chill between layers
Give the peanut butter layer 20 minutes in the fridge before pouring the ganache. A firm, cold base keeps the chocolate from sinking in — and you get those clean, bakery-style layers instead of a muddy swirl.
Ingredients
Crust
- 2 cups vegan graham cracker crumbs (about 14 crackers)
- ⅓ cup melted coconut oil (or vegan butter)
- 2 Tbsp maple syrup
- Pinch of salt
Peanut butter filling
- 1½ cups creamy natural peanut butter, well stirred
- 1 cup powdered sugar
- ¼ cup vegan butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
Chocolate ganache
- 1½ cups vegan dark chocolate chips
- ½ cup full-fat coconut milk (just the thick cream)
Topping & swaps
- ½ cup vegan peanut butter chips
- ⅓ cup chopped roasted peanuts
- Flaky sea salt, for finishing
- Almond butter: Swaps 1:1 for peanut butter — milder, still excellent.
- Gluten-free: Use GF graham crackers — the rest is naturally GF.
- Darker: 70%+ dark chocolate makes the ganache less sweet and more intense.
Instructions
| 1 | Make the crust. Line an 8-inch square pan with parchment. Mix the graham crumbs, melted coconut oil, maple syrup and salt, then press firmly and evenly into the pan. Chill 15 minutes. |
| 2 | Mix the peanut butter filling. Beat the peanut butter, powdered sugar, vegan butter, vanilla and salt until thick and smooth. Spread evenly over the chilled crust. |
| 3 | Chill between layers. Refrigerate 20 minutes until the peanut butter layer is firm to the touch. This is what keeps your layers clean. |
| 4 | Pour the ganache. Heat the coconut cream until steaming, pour over the chocolate chips, wait 2 minutes, then stir until glossy. Pour over the firm peanut butter layer and tilt to cover. |
| 5 | Top and set. Scatter over the peanut butter chips, chopped peanuts and flaky salt. Refrigerate at least 2 hours until fully set. |
| 6 | Slice and serve. Lift out with the parchment, slice into 12 bars with a hot dry knife (wipe between cuts), and serve cold or at cool room temperature. |
Pro tips
- Stir natural peanut butter very well — separated oil makes a greasy filling.
- Don't overheat the chocolate; steaming cream + a 2-minute wait does the melting.
- A hot, dry, wiped-clean knife is the secret to bakery-perfect slices.
- Press the crust HARD — a loose crust crumbles when you slice.
- Let the bars sit 10 minutes at room temp before serving for the best texture.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 420 |
| Protein | 8g |
| Net carbohydrates | 32g |
| Total carbohydrates | 34g |
| Fiber | 2g |
| Total fat | 30g |
| Sodium | 240mg |
Estimates based on graham crumbs, peanut butter, vegan butter, dark chocolate and coconut cream. Exact macros vary with brands and portions.
Variations
Salted caramel
Drizzle vegan caramel sauce over the ganache before it sets — sweet-salty heaven.
Almond
Almond butter filling + toasted sliced almonds on top — the refined cousin.
Double chocolate
Use chocolate graham crackers for the crust — chocolate on chocolate on chocolate.
Mini cups
Press the layers into a lined muffin tin for individual peanut butter cups.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 1 week | Cover tightly — the ganache stays glossy |
| Freezer | Up to 2 months | Wrap bars individually; thaw 20 min before serving |
| Room temperature | 1 day | Fine for a party table — keep out of direct heat |
FAQ
Test your knowledge
5 quick questions about this dump cake
1. Protein per bar?
2. Net carbs per bar?
3. How long does the whole recipe take?
4. What's the key to clean, bakery-style layers?
5. What are the three layers?
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