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Allianna's Kitchen » Recipes » Meals » Desserts » Vegan Reese’s (Paleo, AIP Option)

Vegan Reese’s (Paleo, AIP Option)

Published: Dec 31, 2021 By: Allianna Moximchalk Modified Dec 31, 2021

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These Vegan Reese’s Cups are seriously to die for! These two ingredient peanut butter cup copy-cats are super simple to make and something the whole family can enjoy. This recipe only takes 15 minutes to prep and requires no cooking time!

paleo almond butter cups on a plate with sea salt on top

Vegan Reese’s Ingredients:

  • Nut butter-I love using almond butter for this recipe but any kind of nut butter will work-peanut butter or almond butter. If you are following the autoimmune protocol (AIP) you can substitute it with Tigernut Butter. You can use my recipe HERE to make your own. If you make it at home you will save money! If you buy it at the store be sure to read the label to ensure there are not any additives. 
  • Dairy free chocolate-I love to enjoy life chocolate chips. They are naturally dairy and soy free! If you are doing the autoimmune protocol (AIP) you can substitute them with carob chips which you can get at your local healthy foods store, Whole Foods, or online!

almond butter and chocolate chips in two separate bowls

Optional Add Ins:

  • Sea salt
  • Chopped nuts
  • Freeze dried fruits

chocolate sauce in a bowl

How To Make:

  • First, pour your chocolate chips into a microwave friendly glass bowl. 
  • Then, measure your nut butter and place in a bowl in the freezer to allow it to harden. This will make the nut butters easier to work with. 
  • Grab a muffin pan. I like using these silicone muffin pans because they do not stick, but if you do not have one you can line your muffin pan with muffin liners. 
  • Now, place the chocolate in the microwave and microwave for 30 seconds, whisk, microwave for another 30 seconds, whisk, then another 30 seconds until the chocolate is melted. Be sure to whisk in between so the chocolate does not burn!
  • Using 1 tablespoon, add 1 tablespoon of chocolate into each cup.
  • Then, using a 1 inch cookie scooper, take the nut butter out of the fridge and roll and scoop 1 inch balls. 
  • Now, add 1 ball to each muffin cup in the muffin liner pan. 
  • Lastly, pour a tablespoon of the chocolate over the nut butter. Place the muffin pan in the freezer for 2 hours to harden.

peanut butter balls for the peanut butter cups

Why Do I Need To Freeze The Nut Butters?

  • This will allow the but butter to be easier to work with and not stick so much! Without freezing it, you risk the nut butter melting into the chocolate.

step by step how to make vegan reeces cups

What Kind Of Mold Do You Suggest?

  • I love using this silicone muffin baking pan HERE! It is super easy to use and prevents things from sticking. 

far away shot of dairy free peanut butter cups on a plate

How Should I Store The Dairy Free Peanut Butter Cups?

  • I suggest storing them in the fridge or freezer!

How Long Do They Last?

  • These paleo almond butter cups last up until a week in the fridge and months in the freezer!

vegan peanut butter cups stacked up on a plate

If you like this dairy free chocolate dessert, you will LOVE:

  • Gluten Free Donuts With Chocolate Ganache
  • Dairy Free Chocolate Truffles
  • AIP Hot Chocolate

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

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dairy free peanut butter cups stacked on a plate

Vegan Reece's

Course Dessert
Cuisine American
Keyword dairy free, easy, gluten free, peanut butter
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 cups
Author Allianna Moximchalk
317kcal
Cost $7
Print Recipe Pin Recipe

Equipment

  • Muffin mold I like the silicone ones because they do not stick!

Ingredients

  • 2.5 cups dairy free chocolate I like the enjoy life brand. Use carob chips for AIP
  • 1 cup nut butter I like almond butter. Use tigernut butter for AIP.

Optional add ins:

  • freeze fried fruit
  • sea salt
  • crushed nuts or tigernuts for AIP

Instructions

  • Place the chocolate chips in a microwave safe bowl. Then place the almond butter in a bowl and place in the freezer for 30 minutes. Put the chocolate in the microwave and microwave for 30 seconds, then mix, microwave for another 30 seconds, then mix and microwave one more time. Whisk until the chocolate is silky. Add 1 tbsp of chocolate to the muffin pan. Then, take the nut butter out of the freezer and using a small cookie scoop to roll the butter into 1 inch balls. Add one ball to each cup then top the cup off with 1 tbsp of chocolate. Add in any additional optional toppings (nuts, fruit, sea salt.) Freeze for 2 hours.
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Easy 2 ingredient dairy free peanut butter cup alternative!
Nutrition Facts
Vegan Reece's
Amount Per Serving (1 cup)
Calories 317 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 1mg0%
Potassium 156mg4%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 19g21%
Protein 7g14%
Vitamin A 1IU0%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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2 comments

  • Lori
    February 7, 2022

    5 stars
    Healthy version of my favorite candy! This is a really great recipe and something that I will make again and again.

    Reply
    • Allianna Moximchalk
      February 8, 2022

      Reeses are the best so glad you liked my vegan version!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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