Healthy Peanut Butter Cup Recipe (Vegan + Gluten Free + Refined Sugar Free)
Reece’s are delicious, but believe me, you won’t be buying them as often once you get a taste of these homemade versions.
Don’t let the lack of dairy, gluten, or cane sugar fool you - that is just a happy and delicious coincidence! You’re welcome!
The Recipe
Time allotment
Prep Time: 10 minutes
Baking time: 15 minutes
Total Time: 25 minutes
Yield: 8-10 peanut butter cups
Cooking Utensils
One big bowl
One big spoon
Measuring cups + spoons
Dessert Cup Moulds (or muffin tin)
Parchment paper/ Oil to grease pan
Ingredients
Top Layer
1/2 cup peanut butter
3 tbsp coconut oil (melted)
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cocoa powder
2 tbsp almond flour (or more cocoa powder)
Middle Layer
1/2 cup peanut butter
1/4 cup coconut oil (melted)
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1 pinch salt
Top Layer
1 chocolate bar (melted)
I used 80g
3 tbsp coconut oil (melted)
(Optional) Sea Salt
Instructions
Grease a dessert mould (or muffin tin) with coconut oil
In a large bowl, mix together 1/2 cup peanut butter, 3 tbsp coconut oil (melted), 1/4 cup maple syrup, 1 tsp vanilla extract, 1/4 cocoa powder, and 2 tbsp almond flour (bottom layer)
Place bottom layer mixture in a dessert mould (or muffin tin) and place in freezer
In the same large bowl, mix together 1/2 cup peanut butter, 1/4 cup coconut oil (melted), 3 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon , and 1 pinch salt (middle layer)
Pour middle layer over the bottom layer mixture in the dessert mould (or muffin tin) and place in freezer again
Melt 1 chocolate bar and 3 tbsp coconut oil together (top layer)
Pour top chocolate layer over the other mixtures in the dessert mould (or muffin tin) and place in freezer again
(Optional) Sprinkle with sea salt
Allow to freeze for a minimum of 2 hours (or until firm)
Enjoy!
Thank you for reading this, lovely! Happy baking!
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