Go Back
+ servings
Print Recipe
5 from 2 votes

Homemade Dark Chocolate Reese's Peanut Butter Cups

Make your own dark chocolate Reese's right at home with just a few simple ingredients. These healthy peanut butter cups are easy to make and use high quality ingredients. Made gluten free and vegan.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: dark chocolate reese's, healthy peanut butter cups, keto reeses cups, vegan peanut butter cups
Servings: 12 Cups
Calories: 290kcal
Author: Ansley Beutler

Ingredients

  • 13- oz dark chocolate
  • 2 tablespoon coconut oil
  • ½ cup peanut butter creamy
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • cup almond flour
  • sea salt to top

Instructions

  • Melt the dark chocolate and coconut oil in a pot on the stove over medium-low heat. Stir continuously until the chocolate is thin and smooth.
  • Fill a cupcake pan with liners. Spoon the melted chocolate into the liners so the bottom is just coated in chocolate. Don't over fill in this step. Set the pot back on the stove over low heat so the chocolate remains warm.
  • In a bowl, mix together the peanut butter, maple syrup, vanilla, and almond flour until the flour is well incorporated. This is best done with a spoon or spatula. The mixture should be thick. Use a tablespoon or a small cookie scoop to scoop the mixture and roll into a ball with the palms of your hands. Press down gently to flat the ball into a hockey puck shape. If you want your peanut butter cups to look like the classic Reece's, make sure the filling is smaller in circumference than the bottom of the liners. This allows the chocolate to fill up around the filling like a Reece's cup. Place the filling inside each liner in the center of the chocolate.
  • Stir the melted chocolate a few times to make sure it's still thin and silky smooth. If needed, warm it up again on the stove over medium-low heat with another tablespoon of coconut oil. Pour the melted chocolate into each liner enough to cover the peanut butter filling. Don't over fill or your peanut butter cup will be super big and hard to eat. You want the chocolate to just barely cover the filling.
  • Transfer the pan to the fridge and allow the chocolate to set for about 30 minutes. Once the chocolate has set, peel off the liners, sprinkle with sea salt, and enjoy!

Notes

Nut free version : Swap the peanut butter with sunflower butter and the almond flour with oat flour or cassava flour.
Paleo version : Use cashew or almond butter in the filling instead of peanut butter.
Storing : Remove the liners from each peanut butter cup before storing. It's best to take them off within a few hours of when the chocolate has set or the next day. Once the chocolate has set, the longer they are on the peanut butter cups the harder they are to remove. Store the peanut butter cups in a container with a lid or in a freezer bag in the fridge. Because they chocolate has set, you can stack them on top of each other.

Nutrition

Serving: 1Cup | Calories: 290kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 294mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12IU | Calcium: 35mg | Iron: 4mg