No treat swap needed for these super cute, gluten-free, dairy-free, and delicious healthy copycat mini Reese’s peanut butter cups! Make a double batch and keep in the freezer for anytime you need a peanut butter cup fix! This post contains affiliate links for products I’m obsessed with.
Confession: I have a not-so-secret love affair with peanut butter.
If you have followed me for any amount of time, you’ve probably already learned this about me. I love peanut butter in all forms- as a filling, as a topping, and even straight out of the jar with a spoon. #nojudgement
But, since I love it so much, I can sometimes get carried away with my portions. That’s where these portion controlled mini peanut butter cups come in!
Guys…why didn’t I think of this sooner?
For the last couple weeks the recipe has been hanging out over on my Healthy Chocolate Peanut Butter Cup Fudge post because I couldn’t WAIT to share it but didn’t have the time to write up a post. But now it’s getting its proper home right here!
I love my peanut butter fudge recipe, but there’s just something about tasting the peanut butter and chocolate layers all by themselves in these cups that makes me week in the knees. (I told you it was a love affair!)
Get ready for the BEST part about these Mini Peanut Butter cups… On the FIX they are just 1 1/2 tsp! No yellow treat swap needed! YES! FIXers, you know how amazing that is! So technically, if you’re following Bracket A you could have two of these without using a precious weekly treat swap. That Healthy Chocolate Peanut Butter Cup Fudge I mentioned earlier- while totally worth it- is a treat swap and sometimes you want to save those swaps for something different. Like a glass of wine.
While this recipe was inspired by all the Reese’s peanut butter eggs on the grocery store shelves last month, I love a good peanut butter cup all year long. If you’re like me, feel free to double or triple this recipe (using the handy scale tool in my recipe card) to keep a stash in the freezer for whenever you want to save some of your allotted teaspoons and indulge!
(Note: you don’t necessarily need to use mini muffin tins, a baking sheet lined with cupcake liners will do!)
Are these mini peanut butter cups dairy free and gluten free?
Yes! The chocolate is made using coconut oil, maple syrup or honey, vanilla extract, salt and cocoa powder. The peanut butter layer is made using peanut butter, coconut flour or PB powder, and maple syrup or honey. Perfect for anyone following a Paleo diet, too!
I don’t like the taste of coconut. Will these taste like coconut because of the coconut oil?
No. If you are worried there will be a hint of coconut flavor, make sure to use refined coconut oil.
What if I have a peanut allergy?
You can make these cups and sub sun butter for peanut butter. They will still be delicious! They are even great with cashew and almond butter?
What is a sweetener teaspoon that you have in the recipe card?
While on the 21 Day Fix/Ultimate Portion Fix Autumn gives us clear rules about what we can use our teaspoons on- oils, nut butters, mayo, and butter. BUT in the “tea and coffee bar” section of the program materials, Autumn says you can have 1-2 tsp of things like maple syrup or honey in 1-2 cups of coffee per day.
She does not, however, count these sweeteners in her recipes. I have begun to note it in my newer recipes because I think it’s important to keep in mind. While there’s a little bit of gray area here, I am hoping this provides some clarification. So, since I only use the tiniest bit of sweetener in my coffee each morning, I’m comfortable using some of the “leftover” sweetener teaspoons throughout my day.
Want more healthy chocolate recipes? Check these out!
Healthy Copycat Mini Peanut Butter Cups
For the chocolate
- 1/4 cup coconut oil use refined if you don't want coconut flavor
- 1/4 cup maple syrup or sub honey
- 1/2 teaspoon vanilla extract
- Sprinkle sea salt
- 2 tablespoons cocoa powder
For the peanut butter layer
- 2 tablespoons peanut butter
- 1/2 -1 tablespoons coconut flour or peanut butter powder
- 1 tablespoon maple syrup or sub honey
- Mix the ingredients for the peanut butter layer together and set aside.
- Line a baking sheet or mini cupcake pan with mini cupcake liners.
- Melt coconut oil and mix with maple syrup, cocoa powder, and vanilla extract until smooth.
- Pour 1/2 tsp of the chocolate mixture into each cupcake liner and place it in the freezer for about 5 minutes or until hard.
- Add 1/2 tsp of the peanut butter filling to each cup and sort of flatten it down with your measuring spoon.
- Top the peanut butter layer with another 1/2 tsp of chocolate.
- Sprinkle with sea salt if desired, then place tray back in the freezer until set. Store in the freezer or fridge!