Reese’s Peanut Butter Cup Recipe (Refined Sugar-Free)

Step 1

Start by preparing the Reese’s cup wrappers. Cut large unbleached parchment baking cups to the height of a Reese’s cup. Double cup them for support. You can also use mini baking cups and don’t need to trim these. Line a baking sheet with the cups. Set aside until ready to assemble.

Step 2

Make the peanut butter filling. Spread the oats on a baking sheet and bake at 325℉ for 13-14 minutes until golden. Remove from oven and sprinkle the coconut sugar, cinnamon, and salt overtop, then give it a good stir to mix ingredients. Allow to cool. When cool, mill oats into flour using a blender or grain mill. Add remaining peanut butter filling ingredients into the bowl of oat flour and stir until well-combined. Should resemble cookie dough. Set aside.

Step 3

Make the dark chocolate. Heat cacao butter in a medium pot until melted. Add the coconut butter and stir. Turn heat to low or off and add the cacao powder. Stir well. Drizzle in the maple syrup while stirring constantly. Add the vanilla and salt. Stir until the chocolate becomes thicker and glossy. Remove from heat.

Step 4

Assemble chocolates. Setup your work area with your melted chocolate and peanut butter filling. Pour 1 tbsp of chocolate into your large baking cup to cover the base. Roll a ball of the peanut butter filling and flatten it in your hand, then place in the center of the cup. You can transfer to the fridge to harden chocolate at this point. Or, you can continue to fill the cup with chocolate. Fill until you can’t see the peanut butter. Transfer to the fridge or freezer and allow to set for 1-3 hours. Chocolate will set faster in the freezer! Enjoy 🙂

Storage Tip

These are shelf-stable, but may store best in the fridge or freezer so they don’t melt.

Peanut Butter Substitute

Try our almond butter Reese’s if you’re looking for another version!