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one green planet

Dark chocolate and peanut butter are a match made in heaven, especially when you put them together in these super easy to make candies!

Copycat “Reese’s” Peanut Butter Cups [Vegan, Gluten-Free]

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Serves

18

What Ingredients Do You Need To Make Copycat “Reese’s” Peanut Butter Cups [Vegan, Gluten-Free]

  • 1/2 cup all natural peanut butter
  • 1/4 cup arrowroot powder(or organic 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

How To Make Copycat “Reese’s” Peanut Butter Cups [Vegan, Gluten-Free]

  1. For this recipe you will either need cupcake pans and paper liners or silicone cupcake molds. This recipe makes about 18 peanut butter cups.
  2. 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.
  3. Divide the dough into balls (about 1 tablespoon each).
  4. 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.
  5. 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.
  6. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.

Notes

Store in an airtight container. (P.S. these are so good chilled!)

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Tori Cooper

See My Recipes

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in Southern Chile. She spends her leisure time dreaming up new ways to make simple ingredients taste awesome.

Comments

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  1. wow that’s an insane amount of sugar there, I used around 1,5 tablespoon, I really hope that you meant the same instead of cups. besides that, probably the best recipe for Reese’s out of few more I checked. thanks for the inspiration! :)