this is my “healthier” take on a classic Reese’s peanut butter cup! Made with all natural peanut butter, medjool dates, almond flour and refined sugar free dark chocolate, they will satisfy any sweet tooth craving.
Halloween is fast approaching and so I was inspired to make my own version of a Reese’s peanut butter cup, in a pumpkin shape, thanks to these new molds I bought off Amazon (if you’re in the United States, these are similar and include little ghosts which would be so cute too). And honestly it worked even better than I expected, they taste so freaking good I might have to make them again before Halloween arrives because I will probably eat them all by the end of this week.
I haven’t developed many new festive recipes (let alone, recipes) this year as I’m deep in motherhood/postpartum, so it’s been fun to get back into things the past few weeks with weekly new recipes hopefully becoming reliable from here on out.
These copycat peanut butter cups were made using a Halloween mold but they could be created any time of the year, and they don’t need to be relegated to a holiday motif – you could make them similar to a typical peanut butter cup, by using a miniature muffin tin and mini parchment paper cups, or even just shape them with your hands into little ovals, and dip them into chocolate from there, which is what I did with some of the remaining batter I had.
The recipe is super simple, the hardest/longest part is waiting for everything to freeze in between dipping into chocolate and then again before eating!
I’ll share some more fall-inspired recipes below and let me know in the comments if you try these dark chocolate peanut butter cups. Follow me on Instagram @grainfreee for more inspo!
A few more fall-ready recipes if you’re looking for some more inspiration:
- PECAN PUMPKIN “BROWNIES” (SCD)
- PUMPKIN CAKE WITH YOGURT VANILLA “FROSTING”
- PUMPKIN PEANUT BUTTER BREAKFAST COOKIES
- APPLE PIE DONUTS
copycat dark chocolate reese’s peanut butter cups: ingredients
- 1/3 cup smooth peanut butter
- 5 medjool dates
- 1 tbsp almond flour
- 1/2 cup refined sugar free dark chocolate chips or chunks
- 1/2 tsp coconut oil
copycat dark chocolate reese’s peanut butter cups: how to
- start by preparing your filling for your peanut butter cups. in a food processor or high powered blender like a Vitamix, add your peanut butter, pitted medjool dates and almond flour.
- blend until well combined, and no large chunks remain. you may still be able to see little pieces of medjool date but they shouldn’t affect the texture.
- take your peanut butter filling and fill your molds of choice – I used little pumpkin molds for Halloween. Other options: you can also place the filling in mini parchment paper cups lining a mini muffin tray or you can just shape them with your hands into little ovals and place them flat on a parchment paper lined baking tray.
- once your filling is prepared, in molds, a muffin tin or.a small baking sheet, then place it in the freezer for an hour or two.
- once your peanut butter cups are frozen, prepare your melted chocolate.
- in a small microwave safe bowl, place your chocolate chips or a chopped up chocolate bar, and microwave for 30-40 second intervals until melted.
- mix in the coconut oil and set aside.
- remove all your peanut butter cups from their molds.
- dip each in the chocolate using two forks to cover completely (and/or your hands!), and then return each back into the mold, or place back on your tray.
- once all are covered in chocolate, return them to the freeze to harden for 30 minutes and they’re ready to enjoy! ! pop them out of the molds again and crack off any excess chocolate around the edges (and definitely still eat that chocolate too).
- optional: sprinkle with flaky sea salt.
- store them in a tupperware in between layers of parchment paper. i prefer to store these in the freezer however you can also store them in the fridge.
copycat dark chocolate reese’s peanut butter cups (refined sugar free)
Ingredients
- 1/3 cup smooth peanut butter
- 5 medjool dates
- 1 tbsp almond flour
- 1/2 cup refined sugar free dark chocolate chips or chunks
- 1/2 tsp coconut oil
Instructions
- start by preparing your filling for your peanut butter cups. in a food processor or high powered blender like a Vitamix, add your peanut butter, pitted medjool dates and almond flour.
- blend until well combined, and no large chunks remain. you may still be able to see little pieces of medjool date but they shouldn't affect the texture.
- take your peanut butter filling and fill your molds of choice – I used little pumpkin molds for Halloween. Other options: you can also place the filling in mini parchment paper cups lining a mini muffin tray or you can just shape them with your hands into little ovals and place them flat on a parchment paper lined baking tray.
- once your filling is prepared, in molds, a muffin tin or.a small baking sheet, then place it in the freezer for an hour or two.
- once your peanut butter cups are frozen, prepare your melted chocolate.
- in a small microwave safe bowl, place your chocolate chips or a chopped up chocolate bar, and microwave for 30-40 second intervals until melted.
- mix in the coconut oil and set aside.
- remove all your peanut butter cups from their molds.
- dip each in the chocolate using two forks to cover completely (and/or your hands!), and then return each back into the mold, or place back on your tray.
- once all are covered in chocolate, return them to the freeze to harden for 30 minutes and they're ready to enjoy! pop them out of the molds again and crack off any excess chocolate around the edges (and definitely still eat that chocolate too).
- optional: sprinkle with flaky sea salt.
- store them in a tupperware in between layers of parchment paper. i prefer to store these in the freezer however you can also store them in the fridge.