Peanut Butter Cups

If you don’t agree that chocolate + peanut butter is the best combo there is, then I am not sure we can be friends.

Just kidding, I’ll still be your friend, despite your questionable tastes.

For those of you who are fans, then surely you’ve enjoyed the childhood delight that is the Reese’s Peanut Butter Cup.

Unfortunately, Reese’s aren’t plant based. They’re filled with refined sugar, dairy, hydrogenated oils, and other yucky stuff.

Lucky for you, I have found a solution to this life-altering problem. HEALTHY(er) PEANUT BUTTER CUPS! They’re dairy free, they’re free of refined sugar and they’re just plain amazing. You are going to want to make these time and time again. I am already thinking about making another batch because, let’s face it, times of crisis call for a well-stocked stash of sweets and I can assure you, these are the perfect addition.


These peanut butter cups are…

Melt in your mouth delicious
and sure to impress the biggest Reese’s lovers!

Peanut Butter Cups

HealthIER than Reese’s, but just as good.


Time: 45 minutes
Difficulty: Easy
Yields: 24 cups


Chocolate Layer

  • 1 bag of dairy free chocolate chips (dark or semi-sweet, depending on preference)
  • 2 tbsp unrefined coconut oil
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt

Peanut Butter Filling

  • 1/2 cup natural peanut butter, CHILLED (only ingredients should be peanuts & salt)
  • 2 tbsp maple syrup
  • 1 tbsp coconut sugar (or cane sugar)
  • 1/4 tsp sea salt


  1.  Prepare a mini, 24 serving muffin tin with paper liners. You can use a 12 serving muffin tin for larger peanut butter cups, but you will have to adjust accordingly (see notes).
  2. Add HALF of the chocolate layer ingredients to a pan and melt over low heat, stirring regularly. Do not use high heat or you will risk burning the chocolate.
  3. Once melted, scoop 1/2 tbsp to scoop chocolate and pour into each cup to form bottom layer.
  4. Place the muffin tin in the freezer for 10 minutes to solidify the bottom layer.
  5. During this time, combine peanut butter filling ingredients in a small bowl and stir together. If your peanut butter is runny, you might want to place the filling ingredients in the fridge or freezer to firm up first. It is important that the peanut butter filling is not runny! Be sure to continue stirring chocolate regularly during this stage.
  6. Add the remaining half of the chocolate layer ingredients to the pan to melt once again over LOW heat.
  7. Remove tin from freezer and add 1-1.5 tsp of peanut butter filling in each cup.
  8. Next, pour 1/2 tbsp of melted chocolate over each cup, ensuring you cover all of the peanut butter with chocolate.
  9. Place the tin back in the freezer for 15 minutes or until chocolate layer is firm and cooled.
  10. Keep cups in the freezer or the fridge. If you keep them in the freezer, remove and let thaw for 2 minutes before eating for optimal enjoyment.

NOTES: If you use a 12 serving muffin tin, pour a full tablespoon of chocolate for layering and 2 teaspoons of peanut butter filling when creating your cups.

I hope these are the peanut butter cups of your dreams! Please leave your feedback or questions in the comments and share your creations with me on instagram @plantbasednatalie

With love,



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