Healthy Reeses Cups with Coconut Oil Chocolate are the perfect way to enjoy that nostalgic peanut butter cup flavor while giving your body better ingredients, and if you also love fun twists like Reese’s Pieces Cookies and other peanut butter–chocolate desserts, this recipe will slide right into your regular treat rotation. In this post, you’ll learn how to make a simple, rich, better-for-you version using real cocoa, creamy peanut butter, and coconut oil—plus ideas for turning the same base into brownies, cookies, and even homemade eggs for holidays.
Nutritional Benefits
This recipe uses simple pantry staples and skips the preservatives and excess refined sugars you find in store‑bought candy. Coconut oil provides a source of satisfying fats, dark cocoa brings antioxidants, and natural peanut butter adds protein and fiber, giving these cups a more balanced nutrition profile than traditional options.
Here’s an approximate breakdown per cup (will vary by size and exact brands):
| Nutrient | Approx. Amount per Cup |
|---|---|
| Calories | 150 |
| Carbohydrates | 10 g |
| Protein | 4 g |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Fiber | 2 g |
| Sugars | 7 g |
| Sodium | 40 mg |
You can boost the protein and fiber further by using a touch of oat flour or a bit of protein powder in the filling, which is also a great base idea for Protein Reeses Cups if you want a post‑workout style treat later on.
Ingredients & Substitutions
Main Ingredients
– Dark cocoa powder or dark chocolate chips
– Coconut oil (unrefined for coconut flavor, refined for neutral taste)
– Natural creamy peanut butter
– Liquid sweetener (maple syrup or honey)
– Vanilla extract
– Pinch of sea salt
To help you tweak the recipe to your taste or dietary needs, here’s a substitution guide:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Coconut oil | Helps chocolate set; adds silky texture | Butter, ghee, vegan butter (texture will be similar; flavor slightly different) |
| Dark cocoa powder | Rich chocolate flavor | Cacao powder; melted dark chocolate chips (reduce sweetener slightly if chips are sweetened) |
| Natural peanut butter | Classic peanut butter center; adds protein and healthy fats | Almond butter, cashew butter, sunflower seed butter (for nut‑free) |
| Maple syrup or honey | Sweetens chocolate and filling | Agave syrup, date syrup, liquid stevia/monk fruit (use less and taste as you go) |
| Vanilla extract | Rounds out flavor; adds warmth | Almond extract (use half the amount), or omit |
| Sea salt | Balances sweetness; enhances chocolate | Himalayan salt, kosher salt (adjust to taste) |
| Coconut flour (optional) | Thickens peanut butter filling | Oat flour, almond flour, or finely ground rolled oats |
| Dark chocolate chips (optional topping) | Extra chocolate crunch | Cacao nibs, crushed peanuts, or mini chocolate chips |
These same ingredients can easily be repurposed into Reeses Brownies, Reese Pieces Cookies, or even layered bars if you simply change the pan and add a cookie or brownie base underneath the peanut butter filling.
Equipment Needed
– Muffin pan (mini or standard)
– Paper or silicone muffin liners
– Small microwave‑safe bowl or saucepan
– Mixing bowl
– Whisk or spatula
– Teaspoon or tablespoon for portioning
– Measuring cups and spoons
Step-by-Step Instructions
Here’s how to make these Healthy Reeses Cups with Coconut Oil Chocolate, with options to turn the same mixture into cute shapes for Homemade Reese’s Eggs or simple clusters for quick snacking that echo the fun of Reese’s Pieces Cookies without much extra effort.
1. Prep your pan
– Line a muffin pan with 10–12 paper or silicone liners.
– If you prefer mini cups, use a mini muffin pan; you’ll get more, smaller portions.
2. Make the chocolate layer
– In a small bowl, combine:
– 1 cup dark chocolate chips or ⅓ cup cocoa powder
– 2–3 tablespoons melted coconut oil
– 2–3 tablespoons maple syrup or honey (adjust to taste).
– Gently melt in the microwave at 50% power in 30–45 second bursts, stirring each time, or warm in a small saucepan on low heat until smooth and glossy.
3. Create the bottom shells
– Spoon about 1–2 teaspoons of melted chocolate into the bottom of each liner.
– Tilt the pan slightly so the chocolate coats just a bit up the sides.
– Chill in the freezer for 5–10 minutes, until just firm.
4. Mix the peanut butter filling
– In a separate bowl, stir together:
– ½ cup natural creamy peanut butter
– 1–2 tablespoons maple syrup or honey
– 1 tablespoon coconut flour or oat flour (only if your peanut butter is very runny)
– Pinch of sea salt and a splash of vanilla.
– The mixture should be thick enough to roll into soft balls or discs that hold their shape.
5. Add the filling
– Scoop about 1 teaspoon of the peanut butter mixture, roll into a ball, and gently flatten into a small disc.
– Place one disc on top of each chocolate base, leaving a little space around the edges so the top chocolate can flow around it.
6. Seal with more chocolate
– Re‑warm the remaining chocolate mixture if needed until pourable.
– Spoon enough chocolate over each peanut butter disc to completely cover it and fill in around the sides.
– Gently tap the pan on the counter to smooth the tops and remove air bubbles.
7. Add toppings (optional)
– Sprinkle with flaky sea salt, crushed peanuts, or mini chocolate chips.
– For a playful twist inspired by Reeses Dessert boards, you can drizzle a tiny swirl of peanut butter on top and drag a toothpick through to make a marbled effect.
8. Chill to set
– Refrigerate for at least 30 minutes or freeze for about 15–20 minutes, until fully firm.
– Peel off the liners and enjoy straight from the fridge for the best texture.
If you spread the chocolate and peanut butter layers into a lined baking pan instead of cups, then slice into squares, you’ve basically created a tray of Home Made Reese Cups without needing any molds.
Troubleshooting & Pro Tips
– Chocolate looks grainy or seized
– You likely overheated it. Next time, use 50% power in the microwave and stir frequently, or melt gently over low heat. A teaspoon of extra coconut oil can sometimes smooth it back out.
– Peanut butter filling is too runny
– Stir in more coconut flour or oat flour, 1 teaspoon at a time, until thick enough to shape. Chilling for 5–10 minutes also helps.
– Layers are separating
– Make sure the bottom chocolate layer is firm but not rock‑hard before adding the filling, and press the peanut butter gently into the chocolate. When you pour the top layer, tap the pan on the counter to help everything fuse.
– Too sweet or not sweet enough
– Taste the chocolate mixture and peanut butter mixture separately before assembling. Adjust with a teaspoon of extra sweetener at a time until it matches your preference.
– Want more protein?
– Replace 1–2 teaspoons of the flour in the filling with your favorite vanilla or chocolate protein powder. This is a simple way to build your own Protein Reeses Cups for snacks or dessert.
– Fun variations
– Swirl in a bit of crushed cereal or chopped peanuts for crunch.
– Use a silicone egg‑shaped mold in springtime to turn this exact recipe into Homemade Reese’s Eggs.
– Crumble finished cups into cookie dough or brownie batter to create Reeces Peanut Butter Cup Ideas that go far beyond plain candy.
Storage & Make-Ahead Tips
– Fridge storage
– Store cups in an airtight container in the refrigerator for up to 1 week. They taste best chilled, with a firm shell and creamy center.
– Freezer storage
– For longer storage, freeze in a single layer on a baking sheet, then transfer to a container or freezer bag. They keep well for 2–3 months. Let sit at room temperature for 5–10 minutes before eating.
– Make‑ahead tips
– You can prepare the peanut butter filling up to 3 days in advance and keep it covered in the fridge.
– The melted chocolate can be gently reheated as needed; just keep the heat low.
These storage tips also work if you repurpose the recipe for Diy Reeses Cups in fun molds, or crumble the cups into dough for Reese Pieces Cookies–style bar desserts.
Conclusion
Healthy Reeses Cups with Coconut Oil Chocolate give you that classic, nostalgic peanut butter–chocolate combination in a more wholesome way, and once you master this easy base recipe it becomes a springboard for all kinds of treats—from cookie‑stuffed Reese’s Pieces Cookies riffs to brownie bars and seasonal shapes for any celebration. With just a handful of real‑food ingredients, you can skip the store‑bought candy aisle and whip up your own customizable goodies at home whenever the craving hits. If you love playing with peanut butter and chocolate as much as I do, you’ll have a blast turning these into everything from simple snacks to impressive Reeses Dessert platters for parties.
FAQ
Can I make these vegan?
Yes. Use dairy‑free dark chocolate chips and swap honey for maple or date syrup. Everything else in the base recipe can easily be kept vegan.
Can I make them nut‑free?
Use sunflower seed butter or another nut‑free spread in place of peanut butter, and be sure your chocolate is processed in a nut‑free facility if needed.
Do these need to stay refrigerated?
Because they rely on coconut oil and natural nut butter, they soften at room temperature. Keep them chilled for the best texture, especially in warm weather.
Can I double the recipe?
Absolutely. This recipe scales very well—just keep the ratio of chocolate, coconut oil, and sweetener the same, and use additional muffin pans or a larger lined baking dish.
How can I turn this into another dessert?
Use the chocolate as a drizzle over ice cream, stir chopped cups into cookie dough inspired by Reese’s Pieces Cookies, or layer them over a brownie base for an easy pan of Reeses Brownies. For a fun twist on mini Home Made Reese Cups, check out this idea for Diy Reeses Cups that use the same flavor combo in bite‑sized form.
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