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Peanut Butter Cups (aka Reese’s Butter Cups)

These homemade Peanut Butter Cups are my take on the classic Reese’s treat—only better for you! They’re rich, delicious, and incredibly easy to make, plus they’re gluten-free, dairy-free, and refined sugar-free.

Two stack of peanut butter cups.

These peanut butter cups are the perfect little indulgence when you’re craving something sweet but still want to keep things on the healthier side. Made with wholesome ingredients like natural peanut butter, coconut oil, and a touch of maple syrup, these cups come together in no time and store beautifully in the fridge or freezer. Whether you enjoy them as an afternoon pick-me-up or a post-dinner treat, they hit the spot every time.

Ingredients You Need

CHOCOLATE COATING

  • Coconut oil
  • Maple syrup
  • Cacao powder

PEANUT BUTTER FILLING

  • Organic crunchy peanut butter
  • Coconut oil
  • Honey

You will find the amounts needed of each ingredient in the recipe card below.

Ingredient Substitutions

Maple Syrup – you can also use honey or rice malt syrup

MORE SWEET RECIPES TO ENJOY

Salted Caramel Truffles

No Bake Caramel Slice

Raw Caramel Macadamia Bliss Balls

DID YOU MAKE THIS RECIPE?

I would love to hear from you. You can either leave a comment below and/or give this recipe a rating! If you do make this recipe, please take a photo and share it on Instagram tag #becomingness

Peanut Butter Cups (aka Reese's Butter Cups)

5 from 1 vote
Print Rate
Category: Cakes & Desserts, Chocolate
Cuisine: Western
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

Chocolate Coating

  • 1/2 cup coconut oil
  • 2 tablespoons pure maple syrup raw/organic honey would also work
  • 1/2 cup raw cacao powder

Peanut Butter Filling

  • 3/4 cup organic crunchy peanut butter
  • 1/4 cup raw/organic honey pure maple syrup for vegan option
  • 1/4 cup coconut oil

Instructions

  • To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup (or honey), whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
  • To make the peanut butter filling, place all filling ingredients in a small saucepan on medium heat; mix until well combined. Remove from the heat and place in the fridge to cool for 30 minutes. Line a mini muffin pan with paper liners (patty pans).
  • To make the peanut butter cups, place 1 teaspoon of the chocolate mixture into each mini muffin liner and swirl around to coat the sides. Place in freezer for 10 minutes to set. Once the chocolate has set, spoon the peanut butter filling into each one and smooth with the back of a spoon. Then cover with more of the chocolate mixture and place in the freezer for 2 hours to set.
  • I recommend storing these in the freezer. Allow to thaw slightly before eating.

Notes

Cook time does not allow the time it takes for the dessert to cool in the refrigerator and freezer, approximately 2-3 hours.

 

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5 from 1 vote (1 rating without comment)

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