Sugar, Dairy and Gluten Free Chocolate Peanut Butter Cup

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I LOVE Reese's Peanut Butter Cups. I miss them more than anything else in the entire world of delicious dairy filled comfort foods. 

So, when I came across this Chocolate Peanut Butter Cup Recipe in The World of the Happy Pear, I knew I had to try it out (With some minor modifications). All I can say is WOW, these guys nailed this recipe. Don't believe me? Try it yourself! 


  • 650g dark chocolate
  • 275g ground almonds
  • 400g peanut butter
  • 100 ml maple syrup
  • 1 Tablespoon of coconut oil

Using a shallow springform baking tin, line the base and sides of the tin with aluminum foil. Using aluminum foil helps the peanut butter cup achieve the ribbed look along the outside.

Melt a little more than half the chocolate (350ish g). Using a spoon, spread the melted chocolate evenly along the base and sides of the foil. Refrigerate until the chocolate hardens (15-20 minutes).  

Place the ground almonds, peanut butter and maple syrup into a large bowl and mix with your hands. After a minute, it should resemble a peanut butter dough ball. 

Remove the chocolate from the fridge and take it out the tin. Using the base of the spring form tin, shape the peanut butter dough ball into a round, even shape. Doing this ensures that the peanut butter is the right size to fit into the chocolate base. 

Remove the peanut butter wheel from the base, put the base back in the tin and replace the chhocolate case. Put the peanut butter filling in the chocolate case. 

Melt the remaining 300 g of chocolate, adding coconut oil. Pour the topping over your peanut butter filling and spread evenly. Place in fridge to set for half an hour. 

This recipe make 15 slices if made in a single pan. I prefer to make them in multiple smaller ribbed pans so that it's more like a regular reeses cup. 

Good luck, and be sure to let me know how your baking efforts go on Instagram!