Go Back


A Reese's Peanut Butter Cup Recipe remade for the clean eating, peanut and dairy-free individuals.
Prep Time 15 minutes
Refrigeration Time 2 hours
Course Chocolate, Dessert, Snack
Cuisine gluten-free, Kids
Servings 8 cups



  • Place the dark chocolate chips in a large glass mixing bowl. Place that mixing bowl over a saucepan filled ⅓ of the way with water. This will act as a double boiler and slowly/nicely melt your chocolate chips. 
  • Turn oven onto medium-low heat heat. Using a wooden spoon or spatula, gently stir and fold the chips to help the process along.
  • When the chocolate chips have melted completely, you'll want to add the half and half (optional step). I like this step because it gives the dark chocolate a little creamier texture but it's not required. 
  • In a separate bowl mix the almond butter and coconut sugar until thoroughly combined. Set aside. 
  • Line a cupcake pan with paper baking cups (aka muffin liners).
  • When the chocolate has completely melted and texture is smooth, using a spoon dollop a teaspoon of the chocolate into the bottom of the paper cups. 
  • Using your hands, flatten the almond butter mixture into silver dollar size circles. Place one in each of the cups, on top of the melted chocolate. 
  • When that step is finished, cover the almond butter mixture completely with more melted chocolate. 
  • Put the cupcake tray into the fridge for at least 2 hours before serving. Enjoy!
Keyword almond butter, Dark chocolate, Treat, Vegan Dessert