If you love peanut butter cups but also love recipes that are simple, wholesome, and secretly better for you, these No Bake Peanut Butter Cup Rolls are about to become your new obsession.
They have everything you want in a dessert: rich peanut butter flavor, soft cookie-dough texture, and a thick chocolate coating that makes every bite taste like a homemade peanut butter cup. The best part? They require zero baking and are made with nourishing ingredients like oat flour, nut butter, and maple syrup.
They look impressive, taste indulgent, and are incredibly easy to make.
Taste and Texture
These rolls taste like a peanut butter cup meets cookie dough meets a cinnamon roll, and the texture is honestly incredible.
The oat flour dough is soft, lightly sweet, and slightly chewy, almost like edible cookie dough. Inside, the peanut butter filling is ultra creamy and rich with a hint of vanilla. Once you roll everything together and coat it in chocolate, the outside hardens slightly while the inside stays smooth and fudgy.
The contrast between the snappy chocolate shell and creamy peanut butter center makes these completely irresistible.
They’re rich enough to feel like a true dessert, but the ingredients are simple and balanced so they don’t feel overly heavy or sugary.
Why You’ll Love This Recipe
There are so many reasons these peanut butter cup rolls are a keeper.
First, they’re completely no bake, which makes them perfect when you want something homemade without turning on the oven.
They’re also made with better-for-you ingredients like gluten-free oat flour, almond flour, natural peanut butter, and maple syrup instead of refined sugar.
Another reason this recipe works so well is the layered flavor and texture. The soft dough, creamy filling, and chocolate coating create that classic peanut butter cup experience but in a fun rolled shape.
They’re also incredibly versatile. You can keep them in the refrigerator or freezer and grab one whenever you want something sweet.
How to Make No Bake Peanut Butter Cup Rolls
This recipe comes together in just a few simple steps.
First, make the dough by adding the oat flour, almond flour, nut butter, maple syrup, vanilla, and a pinch of salt to a food processor. Add dairy-free milk one tablespoon at a time until the dough becomes soft and moldable, similar to cookie dough. I only had to use 1 and 1/2 tbsp.
Next, prepare the peanut butter filling by mixing peanut butter, maple syrup, coconut oil, vanilla, and oat flour until smooth and creamy.
Roll the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick. Spread the peanut butter filling evenly across the surface.
Starting from the long side, roll the dough tightly into a log, similar to how you would roll cinnamon rolls. Place the log in the freezer for about 20–25 minutes so it firms up and slices easily.
Once chilled, slice the log into 10 rolls.
Finally, melt chocolate chips with a little coconut oil until smooth and dip or drizzle the rolls in the chocolate. Place them on parchment paper and chill until the chocolate sets.
Substitution Options
This recipe is flexible and easy to adjust depending on what you have on hand.
You can use almond butter or pecan butter in the dough, both work beautifully and add a slightly different nutty flavor.
If peanut butter isn’t your favorite, you can swap the filling for almond butter or cashew butter instead.
For the chocolate coating, use date-sweetened or coconut sugar sweetened chocolate chips to keep the recipe refined sugar free.
If the dough seems slightly dry, simply add another splash of dairy-free milk until it reaches a soft cookie dough texture.
Storage
These peanut butter cup rolls store extremely well, making them perfect for prepping ahead.
Store them in an airtight container in the refrigerator for up to 5 days.
For longer storage, keep them in the freezer for up to 2 months. They’re especially delicious straight from the freezer when the chocolate shell is firm and the peanut butter filling becomes extra fudgy.
If you like Healthy Frozen Yogurt Strawberry Crunch Protein Bars, try these other recipes!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Nourishing Banana Date Cobbler With Homemade Ice Cream
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream
Are you going to make Healthy Frozen Yogurt Strawberry Crunch Protein Bars?!
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No Bake Peanut Butter Cup Rolls
Ingredients
Method
- Add the gluten-free oat flour, almond flour, almond butter (or pecan butter), maple syrup, vanilla extract, and a pinch of sea salt to a food processor. Pulse until the mixture begins to come together.
- With the food processor running, add dairy-free milk one tablespoon at a time until a soft, doughy texture forms. The dough should resemble cookie dough and easily hold together when pressed between your fingers.
- Place the dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick.
- In a small bowl, mix together the peanut butter, maple syrup, coconut oil, vanilla extract, and oat flour until smooth and thick.
- Spread the peanut butter filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, carefully roll the dough into a tight log, similar to a cinnamon roll log.
- Place the log in the freezer for 20–25 minutes so it firms up and is easier to slice.
- Remove from the freezer and slice into 10 rolls.
- Melt the chocolate chips with the coconut oil until smooth. Dip the rolls into the melted chocolate or drizzle the chocolate over the tops.
- Place the rolls on parchment paper and chill until the chocolate coating sets.
Notes
protein: ~6 g
carbs: ~24 g
fat: ~16 g
