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You are here: Home / All Recipes / Courses / Desserts / Healthy Copycat Mini Reese’s Peanut Butter Cups

May 9, 2019 By Nancylynn 6 Comments

Healthy Copycat Mini Reese’s Peanut Butter Cups

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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. 

Making healthy mini copy cat peanut butter cups by layering a peanut butter mixture over some chocolate in a mini muffin tin

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!

Filling a mini cupcake tin lined with paper liners with homemade chocolate for Reese's peanut butter cups

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!)

A cupcake tin, peanut butter, and a saucepan of homemade chocolate ready to make peanut butter cups

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.

A mini cupcake tin lined with paper liners and a layer of chocolate and peanut butter for mini peanut butter cups

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!)

A mini muffin tin filled with healthy homemade peanut butter cups

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.

A close up of a mini homemade peanut butter cup, a whole mini muffin tray is in the background filled with finished peanut butter cups

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.

Close up photo of a woman's hand holding a mini peanut butter cup, with the text overlay - Dairy Free | Gluten Free | Refined Sugar Free | Healthy Mini Reese's Peanut Butter Cups | 21 Day Fix | WW | Confessions of a Fit Foodie

Want more healthy chocolate recipes?  Check these out!

Instant Pot Chocolate Covered Strawberries | Instant Pot Double Boiler Hack

21 Day Fix Dairy Free Chocolate Fondue

21 Day Fix Chocolate Coconut “Mounds” Cups

21 Day Fix Easy Chocolate Macaroons (Allergy Friendly)

21 Day Fix Chocolate Pumpkin Cups

21 Day Fix Frozen Chocolate Peanut Butter Spoons

Healthy Chocolate Peanut Butter Cup Fudge {Dairy-free, 21 Day Fix}

A mini muffin tin being filled with peanut butter filling on top of chocolate layer. Text overlay- 21 Day Fix - Only 1 1/2 tsp per cup! | Healthy Reese's Peanut Butter Cups | Confessions of a Fit Foodie

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Healthy Copycat Mini Peanut Butter Cups

  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 mini cups 1x
  • Category: Dessert
  • Method: Stove top
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Description

No treat swap needed for these gluten-free, dairy-free, and delicious copycat Reese’s mini peanut butter cups!


Scale

Ingredients

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 tsp vanilla extract

sprinkle of sea salt

2  T cocoa powder

For the peanut butter layer

2 T peanut butter

1/2 –1 T coconut flour or peanut butter powder

1 T maple syrup (or sub honey)


Instructions

  1.  Mix the ingredients for the peanut butter layer together and set aside.
  2. Line a baking sheet or mini cupcake pan with mini cupcake liners.
  3. Melt coconut oil and mix with maple syrup, cocoa powder, and vanilla extract until smooth.
  4. 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.
  5. Add 1/2 tsp of the peanut butter filling to each cup and sort of flatten it down with your measuring spoon.
  6. Top the peanut butter layer with another 1/2 tsp of chocolate.
  7. Sprinkle with sea salt if desired, then place tray back in the freezer until set.  Store in the freezer or fridge!

Notes

21 Day Fix: 1 1/2 tsp, 1 sweetener tsp per cup

WW Freestyle: 4 points per cup


Nutrition

  • Serving Size: 1 mini cup

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

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Filed Under: All Recipes, Chocolate, Cooking Method, Courses, Dairy-Free, Desserts, Diet, Fall + Thanksgiving, GF + DF, Gluten-Free, Ingredient, Kid-Friendly, Seasonal, Spring + Easter, Stove + Oven

Reader Interactions

Comments

  1. Katie says

    May 13, 2019 at 1:11 am

    Super Yummy but when taken out of freezer for a couple of hours, there is an oily layer on inside the bottom of the paper. It is like the oil from the first
    Chocolate layer has settled there? Any suggestions? thanks!

    Reply
    • Nancylynn says

      May 13, 2019 at 1:14 am

      Hi! I would keep them in the fridge or freezer because, yes, the oil will melt otherwise!

      Reply
  2. Brooke says

    March 29, 2020 at 2:40 am

    I don’t have coconut flour or PB flour. Will almond flour or whole wheat flour work??

    Reply
    • Nancylynn says

      March 29, 2020 at 4:27 pm

      Hi! I would just leave the flour out!

      Reply
  3. Marissa says

    May 31, 2020 at 8:51 pm

    Hi! I have absolutely loved every single recipe I’ve tried of yours (and there have been a lot lately!). Can I substitute peanut butter protein powder for the peanut butter flour? Thanks so much!

    Reply
    • Nancylynn says

      June 1, 2020 at 1:55 am

      That is wonderful, Marissa!!! And, yes, I think that would work!

      Reply

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