When I think of my favorite chocolate or candy bar, Reese’s always come to mind!  Every year on Halloween, I’d set out trick or treating and try to score as many Reese’s as I could (in addition to Milky Way and Snickers, other longtime favorites).  I have always loved the rich decadent chocolate coating and the smooth creamy peanut butter filling.  I have made my own homemade Reese’s cups before using cashew and almond butter and they’re just too good to keep from sharing with you!


First, start with lining a muffin tin with muffin liners.  This will allow the cups to easily come out of the muffin tin when it’s time to indulge.  Next, melt the chocolate and coconut oil together until smooth.  Then, spoon about 1 tablespoon of melted chocolate in each muffin liner.  Set aside extra melted chocolate.  Once that base layer is done, place the muffin tray in the freezer.  To make the filling, combine the remaining ingredients and stir.  The batter will be thick.  Next, remove tray from freezer.  Using a spoon, add about 1 tablespoon of filling on top of base chocolate layer in each muffin liner.  After that, simply add the rest of the melted chocolate to the tops of each Reese’s cup and set back in freezer.  If need be, melt more chocolate and coconut oil in the microwave.  After at least 20 minutes or so in the freezer, remove pan from freezer.


I HIGHLY suggest storing these in a fridge or freezer to keep them from melting.  I tend to find them more delicious when they’re chilled anyway.  These homemade Reese’s cups are Vegan and Paleo and couldn’t be easier.  In fact, I’m deeming them foolproof!  You really can’t go wrong with dark chocolate and cashew butter.  They’re a delicious little sweet treat.  I am warning you now that they are highly addicting!


Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Servings: 9-10


1.5 cups creamy cashew butter
1/3 cup coconut flour
1/4 cup maple syrup
2 cups dark chocolate chips
3 TBL coconut oil
Sprinkle sea salt, optional


First, line a muffin tray with liners.

Melt dark chocolate chips with coconut oil in a microwave safe dish in 30 second increments, stopping to stir between.  Scoop about 1 TBL of chocolate into each muffin liner.  Then, set muffin tray in freezer while making filling.  Freeze until solid, about 15 minutes.

To make filling, combine cashew butter, coconut flour and maple syrup.  Stir to combine; batter will be thick.

Once bottom layer is frozen solid, scoop 1 TBL of filling into each muffin liner.  Top filling mixture with 1 TBL of melted chocolate.  Garnish with sea salt if desired.

Freeze at least 20 minutes or until completely hardened.

Note: store these in the fridge or freezer.  They might melt at room temperature.