Reese’s Peanut Butter Cups (and eggs!)
have to be were one of my all-time favorite candies before I began my dairy-free journey. Now I’m talking low-key obsessed. When I lived in San Francisco I would stop by the store on my walk home and buy two King-Size packs. And eat them all (would not recommend). So I love chocolate peanut butter cups!
When Bon Appetit came out with a Gourmet Makes episode about Reese’s Peanut Butter Cups, I was S-O-L-D. I had to try this better, more Reese’s-like version of peanut butter cups! I took Claire’s recipe from the video and made it with dairy-free dark chocolate and coconut sugar. The results were stellar. Soft, delicious peanut butter cups that I could store at room temperature without worrying about the peanut butter being a gooey mess.
Since these Peanut Butter Cups are created by a professional pastry chef, they’re a little different (and more time consuming) than the ‘ole melt-pour-freeze method we all know and love. For these cups, you will boil the coconut sugar with a bit of water and then slowly beat that into the peanut butter. This creates a firm and pliable peanut butter “dough” that you’ll be able to cut out and press into your melted chocolate pools. You’ll top those with more chocolate and voila! Peanut Butter Cups!
The recipe below makes quite a few candies, so feel free to halve it. And if you prefer regular size cups vs the minis then you can make that happen, too. Just trim your regular muffin liners down and be sure your peanut butter circles are slightly smaller than the liners (you’ll need a bigger circle cutter than what I used for the minis).
Some of the ingredients I love for this recipe:
Natural unsalted peanut butter is made solely from peanuts and doesn’t include any added sugars, salts, or oils.
Dark Chocolate is the easiest (and most affordable) chocolate to find without dairy. I recommend the Pound Plus bars from Trader Joe’s if you have one near you!
Coconut Sugar is an unrefined, low GI sugar. It has no coconut flavor and makes for a great better-for-you alternative to white, granulated sugar.
- 1 cup unsalted, natural creamy peanut butter
- 1 1/2 tsp vanilla extract
- 3/4 tsp salt
- 1/2 cup coconut sugar
- 3 Tbsp water
- 12oz dairy-free dark chocolate, chopped
- 1/2 tsp coconut oil
- In a medium or large bowl, beat together the peanut butter, vanilla extract, and salt until just combined; set aside.
- In a small saucepan, bring the coconut sugar and water to a boil and cook until mixture reaches 248°F (firm-ball stage). Remove from heat and slowly pour/beat into the peanut butter mixture.
- Scrape the mixture out onto a piece of parchment paper and allow to cool slightly. Place another piece of parchment paper on top and roll the mixture into a slab 1/4" thick. Allow to cool completely.
- Using a small cookie cutter (or other round object - I used a 1" piping tip) cut circles out of the peanut butter slab. The size of your circle cutter depends on the size of your muffin or candy liners. Keep circles on the parchment paper and freeze.
- Line a mini muffin pan with muffin liners. If you don't have a mini muffin pan, you should still be able to fill mini muffin liners without one.
- Melt your chocolate, along with 1/2 tsp of coconut oil, using the double boiler method or a microwave, being careful not to burn the chocolate.
- Remove peanut butter cut outs from the freezer and double them up (stack 2 together). Spoon enough chocolate into each liner to cover the bottom. Add 2 stacked peanut butter cut outs to each, pressing down slightly. Add enough chocolate over each one until the peanut butter is totally covered.
- Allow your peanut butter cups to set at room temperature. I recommend storing leftovers in an airtight container at room temperature to keep the peanut butter from drying out.
For the double boiler method: in a medium saucepan bring 1" of water to simmer. Add your chopped chocolate and 1/2 tsp of coconut oil to a heatproof bowl - one that's big enough to sit on top of your saucepan without touching the water. Place bowl on saucepan and stir often until chocolate is melted.
Recipe loosely adapted from Bon Appetit
Mini Muffin Baking Paper Cups Cupcake Liners, White, 500 Count
Non-Stick Mini Muffin Pan
Round Cookie Cutters Set
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Serving Size:1 mini cup
Amount Per Serving: Calories: 129 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 62mg Carbohydrates: 12g Fiber: 2g Sugar: 9g Protein: 3g