“Better Than Reese’s” Chocolate Peanut Butter (and Almond Butter) Cups


These “Better than Reese’s” Chocolate Peanut Butter (and almond butter) cups are a healthy sweet tooth satisfying treat that will keep for weeks in the freezer.

Better Than Reese's Chocolate Peanut Butter (and Almond Butter) Cups


















These “Better Than Reese’s” Chocolate Peanut Butter (and Almond Butter) Cups have kept me from many a sugar binge.  There is nothing that can satisfy my frequent sweet tooth onsets than these.  Sometimes, I’ll just pinch a tiny piece off and be perfectly satisfied. It is amazing how these quell sugar cravings so quickly.

Although I call these “cups,” mine look more like discs or small cookies. They are a bit rustic, but to make them perfectly shaped and pretty isn’t my main goal. #aintnobodygottimeforthat #theyregoinginthefreezeranyway

Make ahead: The prep time on these is easy but does require freezing in stages (the chocolate stage and the nut butter stage). If taking these to a specific event, it might be best to make them a day or two ahead.

If you love low-sugar, low carb, Gluten free desserts, you’ll probably love these chickpea chocolate chip blondies. I crave and make these often. NO ONE will know they are packed with protein from chickpeas unless you tell them.

I’d love to hear from you if you make these! Thanks so much for stopping by. As always, be blessed, and stay savvy!!!

Better Than Reese's Chocolate Peanut Butter (and Almond Butter) Cups

"Better Than Reese's" Chocolate Peanut Butter (and Almond Butter) Cups

A healthier chocolate peanut butter cup that will more than satisfy your Reeses peanut butter cup craving!


  • 1/2 cup natural peanut butter
  • 1/2 cup natural almond butter
  • 1 tbsp maple syrup or honey
  • 2 tbsp organic coconut oil (melted)
  • 1/2 cup cocoa powder
  • 1 tbsp maple syrup or honey
  • 1/3 cup coconut oil (melted)
  • 1/4 cup chocolate chips


  2. Spray muffin tin or line with muffin paper liners.
  3. Combine the nut butters, coconut oil and syrup (or honey) in a bowl.
  4. Stir until the ingredients are well mixed.
  5. Place a spoonful of the mixture into each muffin cup until you have used it all.
  6. Place in the freezer until hardened.
  8. Combine the cocoa powder, coconut oil, maple syrup (or honey) and chocolate chips in a bowl.
  9. Stir until well mixed.
  10. Place a spoonful of the chocolate mixture over the hardened peanut butter mixture.
  11. Pop them back into the freezer and harden.
  12. Remove frozen treats from muffin tin; store in the freezer in airtight bag or container.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 2919Total Fat 251gSaturated Fat 107gCholesterol 10mgSodium 465mgCarbohydrates 116gSugar 62gProtein 63g

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  1. Hi Crystal! Thanks for giving your opinion. Yes, they do melt extremely fast due to the coconut oil, so it is best to keep them frozen (and eat them directly from the freezer). Thanks so much for engaging; I love hearing from my readers!

  2. Good recipe but not my favourite unfortunately. These are a slightly healthier alternative than the original but the chocolate part is too bitter for me. Don’t get me wrong, I love bitter dark chocolate but this tastes different to dark chocolate. I think theres too much cocoa powder for the recipe. It also melts extremely fast because of the coconut oil. Thanks for the recipe though. It was fun to try but I wouldn’t use it again :(

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