Meal
Ingredient
Occasion
Total Time
65 minutes
Prep Time
20 minutes
Cook Time
45 min to freeze
Rating
Growing up, Reese’s was a popular candy that we all loved, especially around Trick-or-Treat. There’s nothing like biting into the soft-centered, peanut butter filling surrounded by chocolate. Unfortunately, the ultra-processed Reese’s boasts some pretty nasty ingredients, which we want nothing to do with. But that doesn’t mean we have to go without them, because homemade Reese’s cups are easy to make from scratch using ingredients we trust!
Growing up, Reese’s was a popular candy that we all loved, especially around Trick-or-Treat. There’s nothing like biting into the soft-centered, peanut butter filling surrounded by chocolate. Unfortunately, the ultra-processed Reese’s boasts some pretty nasty ingredients, which we want nothing to do with. But that doesn’t mean we have to go without them, because homemade Reese’s cups are easy to make from scratch using ingredients we trust!
Directions
Step 1
Warm the nut butter, butter, and coconut sugar just enough to combine all ingredients well. Turn off heat and stir in the coconut flour until mixture is smooth. Place in a bowl and set in freezer until firm and scoopable — but not frozen. About 20 minutes.
Step 2
Meanwhile, make the chocolate. Melt cacao butter in small saucepan, then turn off heat. Add remaining ingredients into the same pot and stir with a soft spatula until smooth and all ingredients are combined well.
Step 3
Make the Reese’s cups. Line mini muffin dish with unbleached parchment mini muffin liners or candy cups (which are a little smaller), then drizzle chocolate on the bottom of each cup. Set in the freezer for 5-10 minutes until firm. Remove chocolate from freezer and scoop a small amount of the filling and roll into little balls, then place on top of the firm chocolate. Flatten slightly. It may be a little sticky, so just use a towel to clean your hands as you go. Finish by covering each ball of filling fully with more melted chocolate. Place in the freezer for 20 until firm.
Storage Tip
These are shelf-stable, but may store best in the fridge so they don’t melt.
Notes
Read our recipe notes below (0)