The Best 3 Ingredient Reeses Cups (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 6 - 8Category: Desserts
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I absolutely loved reeses cups and they were always my favourite chocolate bar, (do they count as bars?), before I ditched dairy so it was only a matter of time before I created a dairy free version to enjoy at home.

I’ve made these before using just peanut butter in the middle and, although it works well, you don’t get that sweet and creamy peanut butter centre that makes reeses so spectacular. Mixing the icing sugar, (or powdered sugar depending on where you’re from), in with the peanut butter really just takes these to the next level and I honestly think they are just as good as the real thing! Make sure you use a sieve when adding the icing sugar or you’ll end up with lumps of icing sugar dotted throughout the centre.

These homemade reeses cups are so easy to make and require just three ingredients making them an easy treat to whip up when you’re stuck for time or don’t have many ingredients in! The ‘prep time’ states that these will take 70 minutes as this includes the time needed for the peanut butter cups to set.

I place these in the freezer to set so I can eat them quicker but you can put them in the fridge too if preferred. I then like to transfer them to the fridge and keep them stored in there so they retain their firm texture but are always within easy reach!

I also have a healthier version of Chocolate Peanut Butter Cups that you can try if you prefer more nutrient dense recipes. If you want to really jazz your peanut butter cups up follow this recipe for my version with jam.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 200g 1 cup + 2 tbsp dairy free chocolate
  • 120g 3/4 cup + 1 tbsp icing sugar
  • 4 tbsp peanut butter

Method

  1. Melt the chocolate in a bowl over a saucepan full of boiling water
  2. Place the peanut butter into a large mixing bowl and sieve in the icing sugar
  3. Mix the two until well combined and a creamy, sticky dough has formed
  4. Scoop out chunks of the peanut butter mixture and, using your hands, roll them into evenly sized balls. you can usually get up to eight good size balls of dough from this recipe
  5. Set muffin cases out in a muffin tray and spoon 3/4 tbsp of melted chocolate into the bottom of each one
  6. Take one of the peanut butter balls and flatten slightly into a disc before placing on top of the chocolate. Repeat this process until all of the peanut butter discs have been used
  7. Evenly distribute the remaining chocolate over the top of the peanut butter discs
  8. Place in the fridge to set for a minimum of one hour

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