Homemade Reese’s (Peanut Butter Cups)! :) (refined sugar-free)

February 2010 (Winter 2010 Semeseter) 064

Oh my peanut butter chocolaty goodness! These are like heaven and are about 1,000 times better than the original things. Plus they are about 100 times better for you too.And frugal. 🙂 Warning: These are very rich but very addicting. 🙂

Not convinced these are better for you? Take a look at the store-bought varieties ingredients: Milk Chocolate (Sugar; Cocoa Butter; Chocolate; Nonfat Milk; Milk Fat; Lactose; Soy Lecithin and PGPR, Emulsifier)High Fructose Corn Syrup; Peanuts; Sugar; Dextrose; contains 2% or Less of: Coconut Oil; Dairy Butter (Milk)Nonfat Milk; Glycerin; Salt; Mono- and Diglycerides; Molasses; Natural and Artificial Flavors; Soy Lecithin; Sodium Bicarbonate; TBHQ (Preservative)Disodium Phosphate.

Can you say yuck? What are you putting in YOUR body? Try these instead……

Here’s the recipe/recipe review (modified a just a wee bit with much thanks from this source):

CHOCOLATE: (I would double this next time—as you can see in the picture the peanut butter overtakes the chocolate [even for this lover of peanut butter it was a bit much] – but if you may want it that way, go right ahead and leave it as a single recipe.)

  • 1/2 c. cocoa powder
  • 1/4 c. melted butter (the real thing! or earth balance, or coconut oil as suggested in the original recipe)
  • 1 t. vanilla
  • 1/8 – 1/4 c. honey/agave

Combine all ingredients. Stir. Pour half of the chocolate into a square pan or molds (I used a mini muffin tin….but will want to use foil muffin papers next time…as they still stuck some when I tried to get them out.)  Place in the freezer.

Now, make the peanut butter:

  • 3/4 c. creamy peanut butter (natural)/ or other nut butter or sunbutter
  • 2 T. honey
  • 1 t. vanilla
  • 1/4 c. c. melted butter (the real thing! or earth balance, or coconut oil as suggested in the original recipe)

Spoon peanut butter filling into each mold or over the top of the chocolate. Put back in the freezer for a few minutes.

After a few minutes, use leftover half of the chocolate and pour it over the peanut butter…..place back in the freezer for about 10 minutes.

February 2010 (Winter 2010 Semeseter) 056

Remove from molds/ or cut into pieces and enjoy! (If you use butter vs coconut oil, it is normal for them to be soft…so be sure to only take out what you need at a time because they get soft fast…store in the freezer or fridge for best results.)


February 2010 (Winter 2010 Semeseter) 092


Linked to Slightly Indulgent Tuesdays, DIY Tuesday, Homemaker Monday, Mouthwatering Monday,


  1. Ok I’ve got to stop looking at these pictures! They’re too mouthwatering!

    • Iris! Thank you! What a huge compliment! Will you be able to make this yet or still no sweeteners for you?

  2. YUM! This is my husband’s favorite, I’ll definitely have to try it!

    • Thanks Tasha! Let me know how it goes! 🙂 And keep checking back there’ll be more to come! 🙂

  3. Silvia

    When you say vanilla, do you mean liquid or powder?

  4. Silvia


    I just made the cups, but I don’t think I did it well. The thing is that I use grams, and I always get confused about the conversions. Could someone give me the recipe in grams?

  5. Rob Clark

    You might also try making them in tea-cups. I frequent a restaurant that serves peanut butter cups in teacups, and you simply eat them with a spoon, right out of the cup. It’s nice.

    • Rob,
      Thanks for the suggestion. I like that. I may have to try that some time. Sounds like a nice way to enjoy them! And a great way to savor them too! 🙂 Thanks! 🙂 -Ari

  6. DjLadyJ

    I’ve got to try this!!! I suffer from IBS and reese’s p&b cups were my fav. Now this is more up my ally…looks yummy hope i can fill my tummy….lolz…ill check back and let ya know how it comes out!

    thanks kangachick

  7. Tabathaj

    I’ve been searching for a healthy vegan peanut butter cup recipe for a while. I decided to make candy for my 16 month old son to put in his Easter basket this year. I didn’t want him eating all of the icky refined sugars in processed candy bars. He has allergies to milk and soy, which MOST store bought candy contains….. This is also a delicious way to add some raw coconut oil to your diet! Thanks so much!

  8. Jennifer

    I just made these peanut butter cups but I had to make a few adjustments to the chocolate because it wasn’t a consistancy I could “pour”. It looked more like play-doh and it was very bitter. I added some dairy-free chocolate syrup and some sugar to the chocolate and it tastes better but still has a bitter after taste. Perhaps I did something wrong? The peanut butter filling was perfect and I even had some left over to munch on 🙂
    I didn’t have a mini cupcake tin so I used regular foil and made small cups using a regular sized muffin tin. Everything turned out great and they even taste pretty good but still have kind of a strange after taste.
    Any suggestions as to what when wrong or something I could use to make it sweeter? Thank you!!!


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