Clean Eating Peanut Butter Cups

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Let’s face it.  We all need a little something sweet every once and a while.  Who says you need to give up peanut butter cups?  While I will never eat Reese’s Peanut Butter Cups again, I will have a homemade peanut butter cup every now and then!

PB Cups watermark

I made these with homemade peanut butter and also almond butter.  Both worked out well, but I think I liked the peanut butter cups better.  Most homemade peanut butter cup recipes call for powdered sugar.  This does not.  I just dropped some freshly made peanut butter in the middle of these.  So much better that way and also much less sugar too!  The chips I used are from Enjoy Life.  You can also make your own chocolate with 1 cup coconut oil, 1/2 cup cacao powder and a few tablespoons of liquid sweetener.  Or you could melt a couple of bars of dark chocolate with a bit of milk.  Any way works. The Enjoy Life chips have a pretty clean ingredient list and are gluten free as well.  They do contain a bit of processed sugar which is why I gave some other options.  I have tried the chips and the coconut oil chocolate.  I chopped one of these homemade peanut butter cups and ate it in my 5 Minute Banana Ice Cream.  OMG!  Best.Thing.Ever.  A healthier dessert option.

Clean Eating Peanut Butter Cups

Clean Eating Peanut Butter Cups

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12

Clean Eating Peanut Butter Cups

It's a healthier version of a Reece's Cup.


  • 1 bag chocolate chips (I used Enjoy Life gluten free and soy free chips)
  • 3/4 cup almond milk
  • Roughly 3/4 cup peanut butter or almond butter


  • Get out a couple of muffin tins and line them with paper or silicone cups. . I used standard sized muffin pans, but the mini cups would work well too.
  • Using a double boiler, melt the chips and milk in a glass bowl, stirring constantly to get the lumps out. It makes a great arm workout.
  • Once the chocolate and milk have combined and are smooth, pour a little bit of chocolate in the bottom of each muffin cup.
  • Place them in the freezer for about 20 minutes to set.
  • When they are hard, pull them out and put a dollop on nut butter on top of each one.
  • Fill the remaining cup with chocolate.
  • Repeat until all the cups are filled.
  • Place back in the freezer.

I would give them a few hours to set. Actually, I store mine in the freezer as well. I think they would get too soft in the fridge. That’s it!

92 thoughts on “Clean Eating Peanut Butter Cups

    1. I am vegan and the Reece’s version is not. Also, Reece’s brand contains chemicals I would like to avoid. Here is the ingredient list from their webiste. MILK CHOCOLATE (SUGAR; COCOA BUTTER; CHOCOLATE; NONFAT MILK; MILK FAT; LACTOSE; SOY LECITHIN; PGPR, EMULSIFIER); PEANUTS; SUGAR; DEXTROSE; SALT; TBHQ (PRESERVATIVE) My ingredients are real and simple.

      1. Exactly what we avoid too! We follow the Feingold diet mostly as far as avoiding artificial stuff and preservatives, gluten and dairy free and mostly egg free.

  1. If I do the coconut oil chocolate version, does it takes as long to melt? I’m assuming I have to melt the coconut oil first anyway, right? And will this work in a regular pot, I’m not cool enough for a double broiler yet ;) And one final thing…will raw milk work? …we have not hit the vegan route ;) Can you tell I’m desperate to make these?!

    1. I keep my coconut oil on the counter so it is already liquid. If you are using coconut oil that is solid, it should melt very quickly. What I mean by a double boiler is, boil water in a large pot and set a glass bowl on top. That way the chocolate can melt, but not burn. I am not familiar with raw milk cooking, but I am going to guess it should work. Please report the results if you use it. If you are making the coconut oil chocolate, you will not need milk at all though.

      1. Raw milk should work just fine! My mother used raw milk for cooking everyday of my life growing up (wasn’t I lucky!). She used it the same as processed milk in any recipe.

  2. You are a genius! How do you come up with these recipes?. We made your no bake chocolate cookie dough yesterday and my daughter and husband loved them! I cant wait to make these

    1. I used the silicone liners so, no. You don’t need to spray with them. I really don’t think paper will stick either, but if you are worried, you can spray them.

      1. You can also make your own “Pam” spray, by putting equal parts oil and water in a spray bottle. Just shake before spraying and if you spray a lot, shake every so often to keep it mixed. I use Grapeseed oil as it has a higher smoke point than most natural oils. :)

        1. I have an expensive oil mister that I purchased from William Sanoma and it never has work correctly. It’s very frustrating to say the least, what type of spray bottle do you use?

  3. Hi!
    These sound awesome!
    When you say a bag of chocolate chip, what size do you mean, or approximately how many cups is that? I buy the really big bag to last me fore a while, so I’m not exactly sure how much to use. thanks :)

  4. Hi! If you are making these using the chocolate as described above (with the coconut oil) do you still mix it with milk?

    Thanks! Alyssa

  5. Is it okay to use cocoa?
    We have a lot of cocoa products here in the Phils. and we buy the ones with ingredients of whey protein and pure cocoa.

  6. Do you keep the stove on to keep the chocolate warm while the 1st part of the Cups is in the freezer setting? I’ve never used this method to melt chocolate so I wasn’t sure what to do. Thanks!

  7. What is the consistency of the chocolate supposed to be after it freezes? I made them but I did add a little powdered sugar to the peanut butter and the chocolate and it came out more like fudge. I was thinking it would harden up.

      1. I used semi-sweet chocolate chips and milk like the recipe says. Could the powdered sugar I added affected the consistency?

    1. Just a note to anyone who tries the coconut oil method, the chocolate won’t harden like you expect. it will have closer to a fudge texture. But the taste is amazing.

  8. They did still taste good, the kids gobbled them up! Im definitely going to make them again and see if i do better second time around. Thanks!

      1. Made them again and this time they came out perfect! After doing a little research I learned about “tempering” chocolate and figured I melted the chocolate at to high of a temperature which explained the consistency I got first time around. So glad I tried again, they were soooo good! Love your recipes!

  9. I love all your recipes. I am super blond and wish that with this you could do step by step instructions so that i could follow it like post a picture of the chocolate at the bottom than post a picture of the peanut butter. I will have to try this tho looks good

    1. Thank you! I will keep that in mind next time. My kitchen has terrible lighting and that is one reason I don’t usually do step by step photos.

  10. Ok I was disappointed :(
    I used about two cups milk. And it looked like too much milk so I only used half a cup…
    And they just didn’t get hard enough. They a pile of mush in the little cups. I really don’t get it, I guess even less milk next time

        1. Maybe the bag is more than 2 cups? I was taking a guess. I’m really sorry it didn’t work out for you. Maybe it’s more like 3 cups chocolate chips then?

  11. Ooh so excited to try! Thanks for tip about gluten free chocolate chips; going to our co-op to get them so I can get these made for V-Day!!! Thanks again :)

  12. Sounds so easy and yummy. Making these for my family as their valentine’s day sweets :) I’m sure they will love them. Thanks for the recipe!

    1. Thanks! Feel free to share a photo and a link. Thanks for asking! Please don’t copy and paste the recipe though. I hope you enjoy my recipes!

  13. Hello! Thanks for sharing this recipe. I tried it today, and the PB cups turned out awesome!

    Just wanted to check – why do you add milk / almond milk? Mine turned out fine, but they melt almost immediately on touch, and I was wondering if they will turn out harder without milk?


    1. Glad you liked them! I add the milk to mine to stir the chocolate easier. I have done it without milk and I burned the chocolate. They do melt quickly though and are best out of the freezer.

  14. Made these this week using the 3 ingredient chocolate recipe and they turned out delicious! I used almond butter but would like to try peanut butter next.

  15. So I just wanted to add something for people that are interested in a almond butter cup and can’t tolerate peanut butter for digestive reasons. By itself raw almond butter does not taste that great as a Reese comparison . However adding a couple ingredients to it and wow even better than peanut butter and healthier for your gut. I either make my own raw chocolate or use the enjoy life chocolate chips. I have never added almond milk to them just coconut oil and vanilla bean powder for flavor add hardening agents. The almond butter middle mixture is, 1/2cup raw almond butter, 1/4 tsp nutritional yeast (optional but gives it a richness like Reese’s ) pinch of Himalayan salt or sea salt, 2 tbsp pure maple syrup, 1 tbsp coconut sugar ( run in blender to resemble powder) finally 1/2 to 1 tsp vanilla extract. Mix and scoop onto bottom layer of the melted chocolate then top with another layer of chocolate . Add sliced or chopped almonds on top for decorations

      1. I know right?! Who’d a thunk it! It just works and it tastes yummy. Try it out. Sometimes I do use 3/4 cup of almond butter if it thickens too much but the consistency is just like the middle of a Reese

  16. As usual, mine do not look like the picture (mine look like a layer cake instead of a peanut butter cup), but I am sure they will taste delicious. Can’t wait.

      1. they are delicious! I am keeping them in a bag in the freezer as they might melt otherwise or get really gooey.. provided they last that long…

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