Copycat “Reese’s” Peanut Butter Cups (Vegan + GF)
If I had to make a top 5 chocolate candy list, I think peanut butter cups would be near the top.
There’s just something so timeless about peanut butter and chocolate. Personally I’m a fan of dark chocolate, but I know there are many who would disagree with me, namely my own family. Hey, we can all just agree to disagree, right? I mean, there really is no wrong way to combine peanut butter and chocolate.
Of course, I think it’s pretty needless to say that there are some less than healthy ingredients in the name brand Reese’s so that’s why I really like making them at home. There honestly one of the easiest things you can make and they only take about 15 to 20 minutes to do the main prep and then you just chill until the chocolate is set and voilà!
There’s something about the holiday season especially, that just needs to have some homemade candy, you know what I mean? These are so much fun to make as gifts as well. In fact, one of my favorite uses for them is in this gift idea I shared a while back for DIY vegan hot cocoa mix. They melt really well in that recipe and are a fun change to the traditional cocoa mix.
You shouldn’t need any fancy ingredients or tools to make these, although I do recommend using silicone cupcake molds because it just makes like so much easier. However, using regular paper liners for cupcakes will also work fine.
Anyway, from my home to yours I hope this is something that you enjoy making and sharing!
Copycat "Reese's" Peanut Butter Cups (Vegan + GF)
- 1/2 cup all natural peanut butter
- 1/4 cup arrowroot powder(ororganic cornstarch)
- 2 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups powdered organic sugar
- 1/2 cup semi-sweet dark chocolate roughly chopped
- 1 tablespoon coconut oil
For this recipe you will either need cupcake pans and paper liners or silicone cupcake molds. I prefer silicone molds. This recipe makes about 18 peanut butter cups. (*see note)
Combine peanut butter, almond milk, vanilla, and salt and mix until smooth. Add in the starch and powdered sugar, and gently fold in until it all starts to form a dough-like mixture.
Divide the dough into balls (about 1 tablespoon each).
Melt chocolate and coconut oil slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each cup liner, being sure to fill in any holes. Repeat with all the cups. Allow chocolate to dry just a bit and then place one of the balls of filling inside each one and press down to flatten and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.
Store in an airtight container. (P.S. these are so good chilled!)
You can purchase silicone cupcake liners online or you can also buy cupcake pans and paper cupcake liners.
If you’d like to try making your own almond milk check out this recipe and video here – >>>
For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.
Use the the code “sincerelytori” for a discount!
Love peanut butter cups so much! How do you reckon this would taste with matcha as the filling?