Reeses Peanut Butter Cups (with almond butter)
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 24
What You'll Need
  • Shell
  • 16 oz. dark chocolate
  • 8 oz. white chocolate
  • Walnuts to garnish
  • Filling
  • 1 cup peanut butter
  • 1 cup almond butter
  • 2 TBS. coconut oil
  • ¼ cup powdered sugar
  • ¼ cup almond milk
  1. In a bowl, combine all of the ingredients for the filling and mix well. Set aside. Set a medium sized pot with 1 cup of water, over a medium-high heat, and bring to a boil.
  2. While that is heating, line a muffin tin with cupcake liners.
  3. In a medium sized heat-proof bowl (make sure it fits on top of the pan, without touching the water below), melt half of the chocolate (I simply stir the chocolate pieces until they are almost completely melted, then remove from the heat and continue stirring until the chocolate is completely smooth.)
  4. Spoon about 1 tbs. of chocolate into each cupcake liner (I went one at a time so the chocolate didn't harden) and using a pastry brush, paint the entire liner. Once finished, place in the freezer for 10 minutes.
  5. Remove from the freezer and spoon 1 tbs. of the peanut butter mixture into each liner. Place back into the freezer for about 20 min. (this layer takes a bit longer to harden)
  6. While the peanut butter layer is hardening, melt the other half of the dark chocolate (or re-melt any that wasn't used). See above step for instructions. Spoon the remaining chocolate (about 2 tbs per cup) onto the tops of the peanut butter cups. Pro Tip: To get the swirl, simply place your spoon on top of the cup, swirl in a circle, then lift and drizzle the run-off into a pattern. If you mess up, all you have to do is smooth the chocolate and try again! Place in the freezer for about 15-20 minutes to set, then serve!
Recipe by The Blonde Chef at