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    Allianna's Kitchen » Meals » Desserts

    Published: Dec 31, 2021 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Vegan Reese’s (Paleo, AIP Option)

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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!
    Serving: 1cup | Calories: 317kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 156mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1IU | Calcium: 121mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Desserts

    • Gluten Free Cookie Cake With Fudge Topping
    • Dairy Free Brownies
    • Vegan Peach Cobbler
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    Reader Interactions

    Comments

    1. Lori says

      February 07, 2022 at 8:28 pm

      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 says

        February 08, 2022 at 11:42 am

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

        Reply

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