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


No treat swap needed for these gluten-free, dairy-free, and delicious copycat Reese’s 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 tsp vanilla extract

sprinkle of sea salt

2  T cocoa powder

For the peanut butter layer

2 T peanut butter

1/21 T coconut flour or peanut butter powder

1 T maple syrup (or sub honey)


  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!


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

WW Freestyle: 4 points per cup


  • Serving Size: 1 mini cup