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+ servings
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
317kcal
Cost $7
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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
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