Real Reese Cups
  • Alaina Hinkle

Real Reese Cups

Updated: Oct 24, 2019

My absolute favorite candy is Reese Peanut Butter Cups :) My family thinks I am adopted because I do not have the sweet tooth they did while growing up. However, when it comes to peanut butter and chocolate I become a sucker! However, I didn't like how it was filled with all the junk, so I've been looking at recipes, trying different things out and putting my spin on things AND I think I hit the nail on the head so to speak :) The chocolate I use makes this recipe Dairy Free, however you can use whatever chocolate you see fit!

Try these out this Halloween or anytime for that matter-- however I feel A LOT better letting Ainlsey stuff her mouth with these... and possibly myself hahah.


-2 10oz semi sweet chocolate chip bags ( I use Enjoy Life chocolate linked here! I normally get them at Whole Foods, but Amazon has a great deal too)

-1/2 cup peanut butter

-1/2 cup almond butter

-3 tbl coconut flour (IMPORTANT it helps bind the middle together to become mold-able)

-1/4 cup maple syrup

-3 tbl honey (3 big squirts :) I feel like it never comes out of the measuring devices, so a lot of times with honey I will eye ball it )

- 1/4 tsp Pink Himalayan Salt

- Pink Himalayan Salt for topping

- 16 muffin liners (These are cute Halloween ones!)

-Pan sheet you can put in freezer


1: Line the pan sheet with the empty muffin liners so they are ready to go

2: Fill a pot with about 2 inches of water, enough to boil and set on the stove on high

3: Get a heat safe bowl--- CHECK THE BOWL first! Put 1 and 1/2 of the chocolate chip bags into the bowl and set the bowl on top of the pot

4: This will melt the chocolate chips-- take a wooden spoon and move around the chocolate chips and the water starts to bowl and heat up the bottom of the heat safe bowl.

5: As the chocolate is melting you may turn the heat down, after it is all melted I still keep it on low as I make the peanut butter filling :)

6: Mix maple syrup and honest together in a medium size bowl, once it is well mixed add in the peanut butter, almond butter, salt and mix all of those ingredients together

7: Add in the 3 tbl of coconut flour. Mix thoroughly and let stand for a minute

8: Make a small round ball about 1/2 inch if it sticks to your hand and isn't mold-able add a little bit more coconut flour, you want to be able to flatten it a bit as you put it in your muffin tins.

Assembling the GOODNESS :)

1: Fill the bottom of each of the muffin liners with the melted chocolate.

2: Spoon out a ball (about 1/2 tbsp) of the peanut butter filling and place it in the middle of the melted chocolate in the liner, push down a little bit. PRO TIP. In the palm of your hand flatten it out first. That makes it easier to lay down in the chocolate for the filling.

3: Take more of the chocolate to cover the top of the peanut butter and chocolate already in the liner. You do not want to fill the muffin liner completely. Just a good layer on top of the peanut butter and smooth out the top, like the tops of the Reese Peanut Butter Cups :)

4: Add Pink Himalayan Salt to the top! You do not have to, but I highly recommend that

5: Freeze them for about 30 minutes and then enjoy! We keep them in the freezer, because

they thaw pretty fast, but refrigerator would work great too.


ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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