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Chocolate and peanut butter in cute candy cups mimicking my favorite: Reese’s Cups. What’s not to love? Oh, did I mention that they’re sugar free, gluten free, egg free, dairy free, on plan for Trim Healthy Mamas…and yummy?
Easter is right up there with Christmas on my list of most meaningful holidays. I love Easter because it represents Jesus Christ’s triumph over sin and eternal death. Somehow the world has polluted Easter, turning it into a commercialistic holiday full of bunnies, big hats, brightly-colored eggs, and beaucoup de bonbons. While I’m a fan of staying away from most of these fripperies for the sake of focusing on what is truly meaningful about the day, I don’t mind some cheap candy now and then. (Hint: wait until after the holiday to buy it. It just makes so much more sense.) Since I’m a big fan of Reese’s Cups, I thought it might not be a bad idea to have a healthy alternative, and since all kinds of Reese’s products show up around Easter, I thought now would be a good time to share the recipe.
Since so many of my lovely readers have food allergies to deal with, I’ve been trying to be conscious of those allergies in my recipes. I don’t think I’ll ever be a strictly allergy-friendly blogger, but I would like to provide more recipes that can be enjoyed by more people. I’ve come to the realization that I use a lot of dairy in my recipes, so lately I’ve been trying to cut back on that (or at least provide alternatives in the recipe Notes sections). These particular candies happen to be dairy free! If you want to see an index of all my recipes that are dairy free or easily adapted to be dairy free, check out this page.
Yes, I realize that it’s a bit odd to talk about allergy-friendly recipes in a blog post containing a recipe based around one of the most common allergens: the peanut. If you have a peanut allergy, my first suggestion would be to use a sunflower seed butter, but since I’ve never actually tried sunbutter, I have no idea if it’s any good or not! Nut allergy people, do you like sunbutter? Would you try it in these cups? If you do decide to try it, please let me know how it turns out! A coconut butter version might be good too; in fact, it’s on my list of ideas for the future!
Need some other candy ideas?
- Raspberry Crèmes
- Choconut Birds’ Nests
- S’mores Chocolate Bites
- Peanut Butter Cookie Dough Fudge
- Mock PayDay Fat Bombs
- Brianafinger Truffle Fudge
- Easy Chocolate Cake Truffles
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- 1 c. natural peanut butter, well-stirred and creamy (I use Smucker's brand from Walmart)*
- ¼ c. refined coconut oil (softened)
- 1 T. THM Super Sweet Blend
- ½ tsp. vanilla extract
- 1/16 tsp. salt
- 3 T. oat fiber (use gluten-free if necessary)
- 1 3.5-oz. bar 85% dark chocolate**
- ¾ c. refined coconut oil
- 3½ tsp. THM Gentle Sweet (or more, to taste)
- Mix the peanut butter, coconut oil, sweetener, vanilla, and salt together with a hand mixer. Add the oat fiber one tablespoon at a time until the mixture returns to a typical natural peanut butter thickness. I used 3 T. oat fiber, but my natural peanut butter was from a new jar that had just been stirred so it wasn't super thick like some natural peanut butters can get if they're not stirred correctly. The end result should be easily spooned into candy liners; if anything, err on the thin side so the peanut butter mixture won't be too dry once refrigerated. Taste and add more sweetener if desired.
- Make the chocolate by melting the chocolate bar, coconut oil, and sweetener together in a microwave. Stir at 20-second intervals so the chocolate doesn't burn. (Alternately, you could melt the chocolate in a double boiler.) Taste and add more sweetener if necessary; I like dark chocolate.
- Divide half the chocolate mixture among 24 mini cupcake tin liners, then freeze to harden. When the chocolate is firm, divide the peanut butter mixture among the liners. Top with the remaining chocolate, then put the candies in the freezer to firm up. (If you have chocolate left over, freeze it on its own and enjoy.) You can store the candies in the freezer or refrigerator; I prefer the fridge for a more traditional peanut butter cup texture.
**I used Lindt brand. If you have allergies, check out Pascha brand.
- THM Super Sweet Blend
- THM Gentle Sweet
- Oat Fiber
- THM Oat Fiber (gluten-free)
- Pascha allergy-friendly 85% chocolate bars (Amazon)